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+ servings
A plate of fried rice

Prawn Fried Rice

Not only are fried rice the ideal solution to dry and clumpy leftover rice, it's also super quick and easy to make! This prawn fried rice recipe, for example, takes just 15 minutes from start to finish!
Makes 2 generous servings as a main or 4 servings as a side.
4.8 from 5 votes
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Course: Dinner, lunch
Cuisine: Chinese
Keyword: prawn fried rice
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 people
Calories: 724kcal
Author: Genevieve


  • 3 cups day-old rice (note 1)
  • 3 eggs
  • 12 peeled, deveined raw prawns
  • ½ cup corn kernels
  • 1 spring onion finely sliced
  • ½ tablespoon soy sauce
  • ¼ teaspoon brown sugar or white sugar
  • 3 tablespoon neutral tasting oil eg. canola or grapeseed oil
  • salt and white pepper OPTIONAL: substitute salt with chicken stock powder for extra flavour


  • Marinate prawns with ½ tablespoon of oil and a pinch or two of salt. Set aside.
  • Whisk eggs with a pinch of salt then set aside.
  • In a large non-stick frying pan or wok, add remaining oil, white parts of the spring onions and marinated prawns. Stir fry on medium-high heat for 30 seconds.
  • Pour in whisked eggs, gently stir fry for about 20 seconds. Add and stir in corn kernels. Push contents in the pan to the rims of the pan, making way for rice. Add rice, stir fry for about 3 minutes. (note 2)
  • Add soy sauce, sugar, salt (or chicken stock powder) and white pepper. Stir fry for a further 2 minutes.
  • Add green parts of the spring onions, stir fry for a final 2 minutes.



1. No day-old rice in the fridge? No worries! Here is an easy trick to dry out freshly steamed rice for fried rice: once cooked, scoop rice onto a large plate or tray in a thin layer. About max 2.5cm/1 inch. Leave it on the kitchen bench for about 20 minutes to allow the steam to evaporate and thus drawing out as much moisture as possible. The rice should be much drier and good for stir-frying. 
2. Break apart clumps of rice by flattening with the pack of a spatula. Day-old rice separate really easily (since it's drier than fresh). Avoid stabbing the rice with the spatula held vertically. This will break the rice grains into small pieces - although no impact on the flavour, fully intact grains just looks better!
Feeding a crowd? Stir-frying rice requires plenty of pan/wok space to make sure each and every grain touches the hot pan directly. The key to tasty fried rice! This is why I would not recommend doubling this recipe and cook in one go. If making for more people, you're much better off cooking in batches of 2 or 3 if doubling or tripling respectively. 
Reheating. The easiest and tastiest way to reheat is by stir-frying on the pan again. Even and controlled heating is the way to go! It's always a bit risky/tricky reheating seafood in the microwave. You can easily overheat and end up with a less than appetising plate of food. 
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!


Calories: 724kcal | Carbohydrates: 88.9g | Protein: 27g | Fat: 28g | Saturated Fat: 4.9g | Cholesterol: 246mg | Potassium: 303mg | Fiber: 2.2g | Sugar: 2.5g