4 Servings
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It’s an easy one-dish meal for busy nights. This mouthwatering Egg Fried Rice With Prawns has vegetables and toasted sesame seeds for added crunch.


  • 2 tbsps vegetable oil
  • 3 eggs, beaten lightly
  • 3 green onions, sliced finely
  • 2 cloves garlic, chopped finely
  • 1 medium carrot, cut into long thin strips
  • 1 corn cob, kernels removed (34 cup kernels)
  • ½ cup frozen peas
  • ½ cup shredded Chinese cabbage
  • 8 uncooked prawns, shelled, deveined
  • 2 cups cooked long grain white rice
  • 2 tbsps water
  • 2 tbsps soy sauce
  • 1 cup baby spinach leaves
  • ½ cup bean sprouts, trimmed
  • 1 tbsp toasted sesame seeds

Heat a wok or large frying pan over high heat. Add 1 tbsp of oil; swirl around sides of wok. Add egg; swirl until the egg begins to set. When almost cooked, slide egg onto a board. Roll up and cut into small strips. Wipe out wok.


Heat wok over high heat. Add 2 tsps of oil; stir-fry onions and garlic until fragrant. Add carrot, corn, peas and cabbage; stir-fry for a further 1 min. Remove from the wok.


Heat remaining 2 tsps of in wok, stir-fry prawns until just cooked through. Add rice, stir-fry until heated through. Add water, soy sauce and carrot mixture; stir until combined.


Stir in spinach and bean sprouts. Serve topped with omelette strips and seeds.

Photo: Bauer/Brett Stevens

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