Best 5 Fried Rice With Prawn Egg Recipes

EGG FRIED RICE WITH PRAWNS & PEAS

Steps:

• Put the rice in a saucepan with 600ml water. Bring to boil, cover, then simmer for 10 mins or until almost all the water has gone. Leave off the heat, covered, for 5 mins more.
• Heat the oil in wok or large frying pan. Add the garlic and chilli, then cook for 10 secs - making sure not to let it burn. Throw in the cooked rice, stir fry for 1 min, then push to the side of the pan. Pour the eggs into the empty side of the pan, then scramble them, stirring. Once just set, stir the peas and spring onions into the rice and egg, then cook for 2 mins until the peas are tender. Add the prawns and soy sauce, heat through, then serve with extra soy sauce on the side, if you like.

FRIED RICE WITH EGG

Steps:

• At least 1 day before you plan to make the fried rice, place the rinsed rice in a heavy, medium-sized saucepan. Add 2 cups of cold water and salt, to taste. Bring to a boil over high heat. Cover, and cook at a gentle boil until the water has cooked down to the level of the rice. With a spoon (not a fork), stir the rice well. Cover, and reduce the heat to low. Continue to cook for about 15 minutes, or until the rice is tender. Fluff with a fork. Cool to room temperature before covering and refrigerating for 24 hours.
• Break up any clumps of the cold rice with your fingers and set aside. In a small bowl, stir together the oyster sauce and soy sauce and set aside.
• Coat a large, nonstick skillet with nonstick vegetable spray and set over medium-high heat. When the skillet is hot, add the eggs, swirling them around to make sure they coat the whole bottom of the pan. Cook, without stirring, and adjusting the heat as necessary, until the eggs are firm and cooked through but not yet starting to brown, lifting the skillet and tilting it so that the eggs cook evenly. Slide the eggs onto a plate and when they have cooled, cut into small pieces and set aside.
• Return the skillet to the burner and heat the oil over high heat. When it is hot, add the peas and scallions, and cook, stirring constantly, until the scallions are limp, about 1 minute. Stir in the rice, sauce mixture, eggs and roast pork until well mixed. Continue to cook, stirring, until the rice is heated through, 1 to 2 minutes. Plate and drizzle with sesame oil, to taste.

FRIED RICE WITH PRAWN & EGG

Steps:

• Heat wok or large frying pan until very hot. Add peanut oil then beaten eggs and stir fry until set. Cut the egg up as you go with a spatula. Add the prawns and stir fry for one minute. Tip the cooked egg and prawn mix out onto a plate and put aside.
• Place the wok back on the heat. Add more peanut oil. Tip in the cooked rice, capsicum and mushrooms and stir. As you stir keep breaking up the rice. Stir fry for about 3 minutes.
• Now add the cooked egg and prawn mixture and stir well.
• Add the spring onions, soy sauce, fish sauce and sugar and stir well. Taste for seasoning.
• Serve hot with a squeeze of lime juice.

SHRIMP AND EGG FRIED RICE

Steps:

• If using frozen shrimp, defrost under cold running water, then clean, de-vein, and remove tails of shrimp. If using cooked shrimp or crab, add it when the veggies are almost done.
• Heat 1 tablespoon of sesame oil in wok on medium high heat. When oil is hot, add shrimp and stir-fry until pink. Then remove them from wok.
• Add garlic and white onion to wok, and after they are soft add the other veggies. You can really use just about any veggie with this.
• When veggies are mostly done, move them to the sides of the wok, creating a hole of bare pan on the bottom. Pour in beaten egg. Let it scramble a bit and break it into smaller pieces.
• Add rice to the wok, and return shrimp to the wok. Add the green onions, and the five spice powder and soy sauce to taste. Add 1 tablespoon more oil to the rice. Stir to fry the rice and combine the seasonings. Add vegetable oil if you need more oil.

RAINBOW FRIED RICE WITH PRAWNS & FRIED EGGS

Steps:

• Before cooking a stir-fry, prepare all the ingredients. Peel the papery skins off the spring onions, then trim the root ends and cut the onions into 3cm pieces along their length. Chop the pepper into small chunks, about the size of a 50p piece. Drain the sweetcorn, if using canned. Peel the garlic cloves and use a garlic crusher to crush the cloves into a paste.
• Set a wok on the hob and turn the heat to high. Measure 1 tbsp vegetable oil into the wok. Crack one of the eggs into a bowl and carefully tip it into the wok, then repeat with a second egg. Fry two eggs at a time until crisp at the edges with a runny yolk, about 3 mins. Use a fish slice to remove the eggs to a sheet of kitchen paper and cover with foil to keep warm. Heat another 1 tbsp vegetable oil in the wok and fry the remaining two eggs in the same way.
• Add the remaining 1 tbsp vegetable oil to the wok and turn the heat down to medium-high. Scatter in the chopped spring onions, pepper, sweetcorn, garlic paste, ginger paste and prawns, and fry until the vegetables have softened and the prawns are starting to turn pink, about 2-3 mins. Keep stirring with a wooden spoon to make sure everything cooks evenly.
• Tip in the pouches of rice and the soy sauce, then season with a little salt and pepper. Continue stir-frying for another 2 mins until the rice is piping hot. Divide the fried rice between four bowls, then top with the fried eggs and sesame seeds before serving.