Prawn fried rice

Contributed by

Kym Cheek

Prawn fried rice

A long-time favourite of our fussy teenager this seems to fill him up for several meals. Only recently has he allowed me to shake it up with the prawns, shallots and spring onions. Went down a treat!
Servings 4
Prep Time 10 mins
Cook Time 20 mins


  • 4 large Eggs
  • 2 tbs Milk
  • 3 tsp Olive oil
  • 4 large Shallots
  • 5 whole Bacon rashes
  • 2 medium Garlic cloves
  • 5 sprig Spring onions
  • 260 g Peeled cooked whole prawns
  • 500 g Cooked jasmine rice
  • 1/3 cup Soy sauce
  • 1 handful Bean shoots


  • Whisk the eggs in a bowl and stir in the milk. Cook in a wok with a dash of olive oil like an omelette and cut into chunks. Set aside.
  • Dice the peeled garlic finely. Cut up the bacon into small pieces and cut the peeled shallots into quarters. Fry them off in the wok until brown. Set side.
  • Cut up the spring onions into small pieces and fry off with the prawns in the wok in a teaspoon of olive oil. As the prawns are already cooked, just brown them off slightly. Be careful not to over cook them. Set aside.
  • Fry off the cooked rice in a teaspoon of olive oil in the wok to brown off slightly.
  • Add the egg, bacon mixture and prawn mixture to the rice in the wok. Stir through the soy sauce.
  • Throw in the bean shoots and serve.
Course: Main
Cuisine: Asian

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