Prawn Fried Rice

    30 minutes

    It's easy to make restaurant quality fried rice if you know how. You need cooked rice for this - you can use leftover rice or cook the rice first then let it cool completely.

    409 people made this

    Serves: 4 

    • 1 1/2 cups (250g) uncooked white rice
    • 3 cups (750ml) water
    • 4 tablespoons vegetable oil
    • 1 cup fresh bean sprouts
    • 1/2 cup chopped onion
    • 1 1/2 cups cooked medium prawns, peeled and deveined
    • 1/4 cup chopped spring onion
    • 2 eggs, beaten
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 4 tablespoons soy sauce
    • 1/4 teaspoon sesame oil

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and cook for 20 minutes. Set aside and allow rice to cool.
    2. Heat a large frypan or wok for 2 minutes. When the frypan or wok is hot, pour in vegetable oil, bean sprouts and onions. Mix well and stir fry for 3 minutes.
    3. Mix in cooled rice and prawns and stir fry for another 3 minutes, stirring constantly.
    4. Mix in spring onions, eggs, salt, pepper, soy sauce and sesame oil. Cook for another 4 minutes, stirring continuously, until eggs are cooked and everything is blended evenly.

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    Reviews in English (360)


    I love shrimp fried rice and this is a quick and easy recipe to make - if you make the rice the night ahead! I've never had a problem with soggy rice this way - cold rice works the best. I found the original recipe too salty, so I cut the salt in half and use only 1 1/2 tablespoons of soy sauce. Everyone can always add more later to taste. Add the bean sprouts in step 3 as others have suggested. I also agree that the dish is better if the eggs are(partially) precooked. Here's what I do: When it comes time to add the eggs, move the rice/shrimp to the sides of your wok/skillet (be sure to use a large one) making a well in the middle. Pour in the eggs w/ salt and pepper, scramble after they've begun to set, and then mix with the rice/shrimp. This saves messing up another pan! (One trick I retained from another, not so good, fried rice recipe.) If you want to use small shrimp, add it later to avoid overcooking. Sometimes I substitute brown rice for white.  -  30 Jan 2006  (Review from Allrecipes USA and Canada)


    Absolutely delicious and easy to prepare. Very flavorful!! The only thing I would do different is add more shrimp and use less soy was a little salty for my taste.  -  29 Mar 2002  (Review from Allrecipes USA and Canada)


    This shrimp fried rice recipe was very simple to follow, a breeze to make, and makes a very flavorful dish! The recipe's simple nature allows the cook the flexibility of adding other ingredients if they so desire. In my batch of rice, I added peas, extra bean sprouts, and cooked the eggs prior to adding them to the rice. With my next batch I will saute my (yellow) onions with the uncooked rice first prior to adding the water. This will add flavor to the rice itself, and make the rice fluffier. Overall, it's a real crowd pleaser, and maintains its flavor the next day! Try it!  -  16 May 2001  (Review from Allrecipes USA and Canada)