Prawn and Egg Fried Rice with Peas

Juicy prawns, silky egg ribbons, and sweet green peas dance in smoky day-old rice kissed with garlic, ginger, and light soy. This classic Chinese fried rice delivers restaurant shine, bouncy textures, and pure comfort in under 15 minutes.

Why You’ll Love This Recipe

This prawn and egg fried rice with peas is your instant mood-lifter—sweet, plump shrimp cook in seconds, golden egg ribbons add luxurious silkiness, and vibrant peas pop with freshness against perfectly separated, wok-charred grains. It’s the ultimate fridge-cleaner: leftover rice, a handful of frozen peas, and a few prawns transform into a takeout-level masterpiece faster than delivery arrives. Kids adore the gentle flavors, adults swoon over the subtle wok hei, and the dish scales from solo lunch to family feast without breaking a sweat. Minimal prep, maximum payoff, and leftovers reheat like they were made fresh—every bite feels like a hug from your favorite Cantonese chef.

Recipe Tips and Tricks

• Cold Rice Only → Day-old jasmine for fluffy separation.
• High Heat Wok → Smoking hot for authentic char.
• Mise en Place → Everything prepped before fire.
• Prawn Velvet → Quick cornstarch toss keeps juicy.
• Egg First → Scramble in hot spot for ribbons.
• Peas Last → Retains bright color and pop.
• Toss Motion → Lift-flip, don’t mash rice.
• Final Soy Drizzle → Around wok edges for sizzle.

Yield: 4 Servings

Prawn and Egg Fried Rice with Peas

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Juicy prawns, silky eggs, and sweet peas in golden wok-fried rice—classic Chinese comfort.

Prep Time 8 minutes

Cook Time 7 minutes

Total Time 15 minutes

Ingredients

• ½ tsp sesame oil
• ¾ cup frozen green peas
• 1 tsp fresh ginger, minced
• 1 tsp oyster sauce (optional)
• 1½ tbsp light soy sauce
• 2 cloves garlic, minced
• 2 tbsp neutral oil
• 3 large eggs, beaten
• 3 scallions, sliced (whites/greens separated)
• 4 cups day-old jasmine rice, cold
• 8 oz medium prawns, peeled and deveined
• Optional: ½ tsp cornstarch for prawn velvet
• Pinch white pepper

Instructions

1. Prep Station → Pat prawns dry (toss with cornstarch if velveting), chill rice, beat eggs—line everything beside your wok.
2. Heat Wok → Blast over highest flame until lightly smoking; swirl 1 tbsp neutral oil to coat.
3. Velvet Prawns → Flash-sear prawns 30 seconds until pink; push to cool edge of wok.
4. Egg Ribbons → Pour eggs into hot center; let set 10 seconds, then scramble into silky strands and push aside.
5. Aroma Base → Add remaining oil, then garlic, ginger, and scallion whites—stir-fry 15 seconds until fragrant.
6. Rice Revival → Crumble cold rice into wok; toss vigorously to separate grains and coat with aromatics.
7. Pea Pop → Scatter frozen peas straight in; fold 30 seconds until thawed and vibrant.
8. Season Shine → Drizzle soy sauce around edges; add oyster sauce and white pepper—toss to glossy perfection.
9. Recombine Luxury → Fold prawns and eggs back through rice; let sit 20 seconds for final char.
10. Fresh Finish → Remove from heat; drizzle sesame oil, scatter scallion greens, and serve immediately.

Notes

• Day-old rice is essential—fresh rice turns mushy.
• Frozen peas need no thaw—just toss in.
• Velvet prawns with cornstarch for extra juiciness.
• White pepper > black for authentic taste.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 561Total Fat 13gSaturated Fat 2gUnsaturated Fat 11gCholesterol 257mgSodium 616mgCarbohydrates 81gFiber 4gSugar 4gProtein 27g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Prawns → 8 oz medium; peeled, deveined, tail-on optional.
• Day-Old Rice → 4 cups jasmine; cold and dry crucial.
• Eggs → 3 large; beaten for silky strands.
• Frozen Peas → ¾ cup; sweet bursts, no thaw needed.
• Garlic → 2 cloves minced; gentle aroma.
• Ginger → 1 tsp minced; subtle warmth.
• Scallions → 3; whites cook, greens garnish.
• Light Soy Sauce → 1½ tbsp; seasons delicately.
• Oyster Sauce → 1 tsp optional; umami lift.
• Sesame Oil → ½ tsp finish; fragrant note.
• Neutral Oil → 2 tbsp; peanut preferred.

Variations and Substitutions

• Protein Swap → Chicken, crab, char siu, or tofu.
• Veggie Boost → Corn, carrots, bell pepper, snow peas.
• Luxury Touch → Drizzle hot garlic oil or XO sauce.
• Low-Carb → Cauliflower rice; 2 min less cook.
• Gluten-Free → Tamari + GF oyster alternative.
• Spicy Kick → White pepper or chili oil.
• Brown Rice → Nutty flavor; slight longer reheat.
• Breakfast Style → Top with furikake and nori.

Storage Options

• Refrigerator → Airtight up to 2 days (seafood safety).
• Freezer → Not ideal—prawns toughen.
• Reheating → Wok with splash water or microwave 60% power.

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