Name: Quick Prawn Fried Rice (Better Than Takeaway)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Cuisine: Asian-inspired
Ingredients: 250 g prawn meat, peeled and deveined; 2 tbsp vegetable oil (or sesame oil); 2 eggs, lightly beaten; 3 cups cooked rice (preferably day-old); 2 garlic cloves, minced; 1 small onion, diced; 1 cup frozen peas or mixed vegetables; 2–3 tbsp soy sauce (adjust to taste); 1 tbsp oyster sauce (optional); 1 tsp sesame oil (optional); Salt and black pepper, to taste; Chili flakes or sliced fresh chili (optional); 2 spring onions, sliced

Prawn fried rice is one of those dishes that proves simple ingredients can create incredible flavour. With juicy prawns, fluffy rice, aromatic garlic and savoury soy sauce, this quick stir-fry delivers the comforting taste of your favourite takeaway in under 20 minutes.

Using day-old rice is the secret to achieving that perfect fried rice texture — separate grains that crisp slightly in the pan while soaking up all the delicious flavours. Frozen peas add a pop of sweetness and colour, while spring onions bring freshness to the final dish.

This recipe is quick enough for busy weeknights but satisfying enough to serve as a full meal. For a lighter twist, you can replace part of the rice with cauliflower rice or finely chopped broccoli while still letting the prawns shine.

Quick Prawn Fried Rice (Better Than Takeaway)

Rated 5.0 stars by 1 users

Cuisine

Asian-inspired

Author

Healthythandi

Servings

3

Prep Time

10 minutes

Cook Time

10 minutes

This quick prawn fried rice is packed with juicy prawns, garlic, fluffy rice and savoury soy sauce. A simple 20-minute meal better than takeaway.

Ingredients

Fried Rice Base

250 g prawn meat, peeled and deveined
2 tbsp vegetable oil (or sesame oil)
2 eggs, lightly beaten
3 cups cooked rice (preferably day-old)
2 garlic cloves, minced
1 small onion, diced
1 cup frozen peas or mixed vegetables

Sauces & Seasoning

2–3 tbsp soy sauce (adjust to taste)
1 tbsp oyster sauce (optional)
1 tsp sesame oil (optional)
Salt and black pepper, to taste
Chili flakes or sliced fresh chili (optional)

Garnish

2 spring onions, sliced

Method

Prepare the Rice

If using freshly cooked rice, spread it out on a tray and allow it to cool. This helps prevent the fried rice from becoming soggy.

Cook the Prawns

Heat 1 tablespoon of oil in a wok or large pan over medium-high heat.
Add the prawns, season lightly with salt and pepper, and stir-fry for 2–3 minutes until they turn pink and are just cooked through.
Remove from the pan and set aside.

Scramble the Eggs

In the same pan add a little more oil if needed.
Pour in the beaten eggs and scramble gently until just set.
Push the eggs to one side of the pan.

Fry the Aromatics and Rice

Add the remaining oil to the pan.
Add garlic and onion and stir-fry until fragrant and softened.
Add the cooked rice, breaking up any clumps with your spatula.
Stir-fry for about 2–3 minutes until heated through.

Add Sauces and Vegetables

Add the peas or mixed vegetables, soy sauce, oyster sauce (if using) and sesame oil.
Stir well so the rice is evenly coated and everything is well combined.

Combine and Finish

Return the cooked prawns to the pan and toss everything together.
Cook for another 1–2 minutes until heated through.
Sprinkle with sliced spring onions and chili if using.
Serve immediately while hot.

Recipe Note

Day-old rice works best for fried rice because it is drier and fries better.

Avoid overcrowding the pan so the rice can fry rather than steam.
Sesame oil adds a lovely toasted aroma when added at the end.
You can add extra vegetables such as carrots, bell peppers or corn.
For a lighter version, replace half the rice with cauliflower rice or finely chopped broccoli.