Dinner

Easy Egg Fried Rice with Prawns and Veggies Recipe

Bylina Carter October 28, 2025October 28, 2025

Introduction

Egg fried rice is a quick, satisfying dish that’s perfect for using leftover rice. With succulent prawns, fresh veggies, and a hint of soy sauce, this easy recipe delivers a flavorful meal in minutes.

A black wok filled with colorful shrimp fried rice sits on a white marbled surface. The dish has five main visible layers: at the base, fluffy light brown cooked rice mixed evenly with small bright orange carrot cubes, vivid green peas, and vibrant yellow corn kernels. Scattered throughout are bits of scrambled egg in pale yellow and small diced onions with a slightly browned texture. On top, five grilled shrimp with a warm orange color and charred grill marks are arranged, some curled with tails visible. A wooden spatula rests inside the wok, partly visible on the left side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

400 g cooked rice
1/2 cup oil

1 teaspoon butter (optional)
10 prawns (more or less to your liking)

1/2 cup onion (finely chopped)
1 cup mixed veggies

3 eggs
3 tablespoon soy sauce (more or less to your taste)
2-3 tablespoon water

1/4 cup spring onion (chopped, optional)

Instructions

Step 1: In a non-stick pan over medium heat, cook the prawns in oil until they turn pink. Remove them from the pan and set aside.
Step 2: Increase heat to high. Add onions to the remaining oil and cook until slightly browned. Push the onions to one side of the pan.

Step 3: Crack the eggs into the empty side of the pan. Mix the yolks and whites, breaking them into small pieces with a spatula. Stir-fry until the eggs are fully cooked.
Step 4: Add the cooked rice, mixed vegetables, and soy sauce. Mix everything well and stir every 5-10 seconds to develop a light golden crust. Add 1-2 tablespoons of water to keep the rice moist. Cook for 5-10 minutes, adjusting time based on your stove’s heat.
Step 5: Stir in the cooked prawns and chopped spring onions, then turn off the heat and serve immediately.

Tips & Variations

Use day-old rice to prevent sogginess and help achieve the perfect texture.
Swap prawns for cooked chicken or tofu for different protein options.
Add a splash of sesame oil at the end for a nutty aroma.

For extra heat, toss in some chopped chili or a dash of hot sauce.

Storage

Store leftover fried rice in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over medium heat or microwave until steaming hot. Add a splash of water to loosen the rice if it seems dry.

How to Serve

A close-up view of a black plate filled with three large, cooked shrimp placed on top of fried rice mixed with peas, orange carrot cubes, yellow corn, small bits of scrambled egg, and brown mushrooms, all evenly spread throughout the rice. The rice grains are light brown with a slightly shiny texture. The plate is set on a dark cloth napkin over a white marbled surface. In the background, there is a dark teapot with a small cup of tea and a pair of dark chopsticks placed near the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh rice instead of day-old rice?

Freshly cooked rice tends to be more moist and can lead to clumpy, soggy fried rice. For best results, use leftover rice that has been refrigerated overnight.