Prawn and Egg Fried Rice

Growing up in a Cantonese household, prawn and egg fried rice was the dish my family made when time was short but care was still important. My mother believed the best fried rice was never overloaded. Just a few good ingredients, cooked properly, were enough.

This recipe reflects that philosophy. It is the kind of dish you make after a long day, using leftover rice from the night before, yet it always feels special. The sweetness of prawns, the richness of egg, and the fragrance of ginger and garlic create a bowl of food that tastes like home.

Prawn and Egg Fried Rice

A classic Cantonese-style fried rice that is light, fragrant, and comforting. Juicy prawns, silky egg, and aromatic garlic and ginger come together in a dish that is simple yet deeply satisfying.

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Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 18 minutes mins

Servings: 2 people

Course: Lunch, Main Course

Cuisine: Chinese

Ingredients Equipment Method Notes

Ingredients

  

For the fried rice

• 2 cloves garlic finely chopped
• 2 cm piece fresh ginger finely chopped
• 2 pieces banana shallots finely chopped
• 300 g cooked jasmine rice preferably day-old
• 2 pieces eggs beaten
• 80 g raw prawns peeled and deveined
• 1 piece scallion finely chopped (optional)
• 1 piece red chilli finely chopped (optional)

Seasoning

• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• ¼ tsp white pepper
• ½ tsp mushroom powder optional

For cooking

• 2 tbsp neutral oil such as vegetable or peanut oil

Equipment

• 1 wok
• 1 mixing bowl
• 1 serving bowl or plate

Method

 

1. Break up the cold cooked rice with your hands so the grains are loose and separated. Set aside.
2. Heat a wok over high heat until hot. Add the oil.
3. Add garlic, ginger, and shallots. Stir-fry for 30 to 45 seconds until fragrant but not browned.
4. Add the prawns. Stir-fry for about 1 to 2 minutes until they turn pink and are almost cooked through.
5. Push the prawns to one side of the wok. Pour in the beaten eggs. Let them set slightly, then gently scramble until just softly set.
6. Add the rice. Increase heat to high and stir-fry for 2 to 3 minutes, breaking up any clumps and mixing everything evenly.
7. Add soy sauce, oyster sauce, sesame oil, white pepper, and mushroom powder if using. Toss well so the rice is evenly seasoned and lightly glossy.
8. Add scallions and chilli if using. Stir for another 30 seconds.
9. Taste and adjust seasoning if needed. Serve immediately.

Notes

• Use day-old rice: Fresh rice is too moist and can become mushy. Cold, day-old rice fries better and stays fluffy.
• High heat is essential: A hot wok prevents steaming and gives the rice a clean, slightly smoky flavour.
• Do not overcook the egg: Adding the rice while the egg is still soft creates silky ribbons of egg through the dish.
• Keep it simple: This dish is about balance, not excess ingredients. Too many additions hide the natural sweetness of prawns.
• Upgrade option: For extra fragrance, finish with a few drops of homemade prawn oil or garlic oil.