Perfect on its own or as a tasty side for a Chinese meal, prawn (shrimp) fried rice has a simple, wholesome flavor that pairs well with many Asian dishes like Chinese eggplant with minced pork, steamed fish with ginger and spring onions, or soy-sauce chicken drumsticks.
Fried rice is also the ideal way to rescue dry, clumpy leftover rice, and it’s quick to prepare. This prawn fried rice takes about 15 minutes from start to finish. If you enjoy fried rice, try other variations such as Chinese sausage fried rice or Thai basil fried rice for bolder flavor profiles.
This recipe serves 2 generously as a main or 4 as a side.
Ingredients
- Day-old rice – Best for fried rice because it’s firmer and drier than freshly steamed rice, allowing the grains to separate and take direct heat from the pan.
- Corn kernels – Frozen or canned are fine; drain canned corn well to remove excess liquid.
- Peeled, deveined prawns (shrimp) – Fresh or frozen prawns both work; if you prefer, peel and devein at home.
- Chicken or vegetable stock powder (optional) – A pinch adds depth and extra savory flavor. Use sparingly.
This is how you make it
Start by marinating the prawns briefly to add flavor and moisture. Even five minutes makes a noticeable difference, making prawns tastier and juicier. While they marinate, whisk the eggs and slice the spring onions.
Heat a large non-stick pan or wok over medium-high heat. Add the remaining oil, the white parts of the spring onions and the marinated prawns. Stir-fry for about 30 seconds — prawns cook quickly and will be about half done, with some translucent areas still visible. At this point add the whisked eggs.
Scramble the eggs for around 20 seconds, then add the corn kernels. To ensure the rice gets direct heat, push the eggs, prawns and corn to the edges of the pan, leaving the center clear for the rice.
The key to great fried rice is direct contact between each grain and the hot pan, so when you add the rice you’ll want to stir-fry consistently for about 5 minutes. About halfway through, season with a small amount of soy sauce, a pinch of sugar, salt (or chicken stock powder) and white pepper.
Use only a little soy sauce and keep stirring so it’s evenly distributed. Just before turning off the heat, stir in the green parts of the spring onions to add freshness and aroma. That’s it — simple, quick prawn and egg fried rice ready in about 15 minutes.
Oil note: This recipe uses a moderate amount of oil (about 3 tablespoons). The oil plus high heat contributes to the flavor and texture of the rice; reducing it will affect the final result, so do so only if you’re committed to cutting calories.
Tips for prawn fried rice success
- Use a large non-stick pan or wok. Space matters — each grain should touch the hot surface. If cooking for many people, cook in batches rather than doubling the recipe in one pan.
- Break apart clumps of rice by flattening with the back of a spatula. Avoid stabbing vertically, which breaks grains and affects appearance.
- Prefer day-old rice. It produces less clumpy, better-textured fried rice.
- Taste and adjust seasoning as you go. Stock powder is a useful extra for boosting flavor.
- Drain canned corn thoroughly to prevent soggy spots in the finished dish.
Good to know (FAQs)
Spoon the cooked rice onto a large plate or tray in a thin layer (no more than about 2.5 cm / 1 inch). Leave it at room temperature for about 20 minutes to let steam evaporate; the rice will dry out and become suitable for frying.
Reheat by stir-frying in a pan for even, controlled heating. Microwaving seafood can quickly overcook it and yield a less appealing result.
Made this recipe? Leave a comment with your thoughts or questions — feedback is always welcome.
Happy cooking! – Gen
Video
📖 Recipe
Prawn Fried Rice
Makes 2 generous servings as a main or 4 servings as a side.
5
10
15
2 people
724kcal
Ingredients
- 3 cups day-old rice (note 1)
- 3 eggs
- 12 peeled, deveined raw prawns
- ½ cup corn kernels
- 1 spring onion, finely sliced
- ½ tbsp soy sauce
- ¼ tsp brown or white sugar
- 3 tbsp neutral-tasting oil (e.g. canola or grapeseed)
- Salt and white pepper to taste (optional: substitute salt with chicken stock powder)
Instructions
- Marinate prawns with ½ tablespoon of oil and a pinch or two of salt. Set aside.
- Whisk eggs with a pinch of salt and set aside.
- In a large non-stick pan or wok, add the remaining oil, the white parts of the spring onion and the marinated prawns. Stir-fry on medium-high heat for about 30 seconds.
- Pour in the whisked eggs and gently scramble for about 20 seconds. Add the corn kernels and push the mixture to the sides of the pan to make space for the rice. Add rice and stir-fry for about 3 minutes (see note 2).
- Add soy sauce, sugar, salt (or chicken stock powder) and white pepper. Stir-fry for another 2 minutes.
- Stir in the green parts of the spring onion and stir-fry briefly before serving.
Notes
1. If you don’t have day-old rice, spread freshly cooked rice thinly on a tray (max 2.5 cm / 1 inch) and leave for about 20 minutes to let steam escape and dry the rice before frying.
2. Break apart rice clumps by flattening with the back of a spatula rather than stabbing. This keeps grains intact and improves presentation.
Feeding a crowd: Cook fried rice in batches to ensure each grain touches the hot pan — this is the key to great texture and flavor.
Reheating: Stir-frying in a pan is the best way to reheat; avoid microwaving seafood to prevent overcooking.
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Nutrition
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Carbohydrates: 88.9 g
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Protein: 27 g
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Fat: 28 g
More quick and easy Asian recipes
- Chinese Tomato and Egg Stir Fry
- Thai Basil Fried Rice
- Chinese sausage fried rice
- Chinese pork mince noodles