Go Back
+ servings

Prawn Fried Rice

Ditch the takeaway and make restaurant-quality flavourful prawn fried rice at home! Take under 20 minutes to make everything from scratch.
5 from 12 votes
Print Pin
Course: Main Course
Cuisine: Chinese Cuisine
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 2 to 3
Calories: 647kcal
Author: Khin


  • 3 cup Cooked rice about 200g ( or one heap bowl cold rice ) see details in note
  • 200 g Tiger prawns Or king prawns ( peeled and deveined )
  • ¼ tsp Salt
  • ¼ tsp White pepper powder or black pepper
  • 1 tsp Shao Xing Cooking Wine see details in note
  • 2 Egg whisked
  • 1 tbsp Garlic Finely chopped
  • ½ Onion Cut small dices ( about 50 g / ½ cup )
  • 1 Carrot cut small dices ( about 50 g / ½ cup )
  • ½ cup Green Peas Frozen green peas ( about 50 g )
  • 2 Spring Onions ( Scallions ) Cut thin slices
  • 2 tbsp Vegetable oil Or neutral flavour oil

Stir Fry Sauce

  • 2 tbsp Oyster Sauce
  • 2 tbsp Light soy sauce Or regular soy sauce/ all purpose soy sauce
  • 1 tsp Sesame oil
  • ¼ tsp White pepper or black pepper


  • First season the prawns with salt, white pepper and Chinese cooking wine and set it aside. Add a pinch of salt in the eggs, whisk and set it aside.
  • Heat the wok/pan into medium-high heat, add 1 tbsp of oil, stir fry the prawns for few seconds and follow with the chopped garlic. Cook for another 1-2 minutes and push it one side of wok.
  • Drizzle 1 tsp of oil and add the whisked eggs in. Once the egg is set in the bottom, scramble it into small pieces. Remove the prawns and egg from wok and set it aside.
  • In the remaining wok, add 1 tbsp of oil add chopped onions and stir for few seconds, then add the carrots and green peas and cook for 2 minutes or until cook through.
  • Next add the rice and pour the sauce over the rice and fry with high heat for 2-3 minutes or until the sauce dry out. Place the prawns and eggs back in the wok and toss well to combine everything evenly and continue stir fry for another 1 minute.
  • Turn off the heat and sprinkle the chopped spring onions. Transfer to serving to serving plate and serve immediately.


  • Rice -  A day old cooked Thai jasmine is best for making Chinese fried rice. You can use any long-grain or medium-grain rice. 
  • Shao Xing Wine - is a Chinese cooking rice wine. You can substitute with Japanese mirin, dry sherry. For non-alcohol version, you can omit cooking wine. 


Calories: 647kcal | Carbohydrates: 80g | Protein: 30g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 290mg | Sodium: 2445mg | Potassium: 529mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6160IU | Vitamin C: 19mg | Calcium: 141mg | Iron: 3mg
Tried this Recipe? Pin it for Later!Mention @KhinsKitchen or tag #KhinsKitchen!