Easy Egg Fried Rice – Chef’s Pro Tips Recipe

Egg fried rice is one of those dishes that just hits the spot every time. It’s quick, hearty, and endlessly versatile—a true lifesaver on busy weeknights or when your fridge is looking a little bare. What makes this recipe stand out is the addition of juicy prawns, which bring a subtle sweetness and a touch of elegance to an otherwise humble dish. Whether you’re a seasoned home cook or a total newbie in the kitchen, this easy egg fried rice recipe is approachable, adaptable, and guaranteed to please.

this RECIPE

A little story about my fried rice obsession

I still remember the first time I attempted egg fried rice in my tiny college apartment. I thought, “How hard can it be to toss some rice and eggs in a pan?” Well, let me tell you, it was disastrous. I ended up with mushy, clumpy rice and eggs that were overcooked beyond recognition. Fast forward to today, and fried rice has become my go-to meal when I want something fast, comforting, and customizable. Through trial and (a lot of) error, I’ve learned a few tips and tricks to nail that perfect, golden fried rice every time. And trust me, you’re going to love this prawn-packed version!

The origin story of fried rice

Fried rice has its roots in China, where it was created as a way to transform leftovers into a delicious new dish. The beauty of fried rice lies in its adaptability—different regions and households have their own spin on it. In Southeast Asia, for instance, fried rice often features shrimp, chili paste, or even pineapple! This dish is not only a testament to resourcefulness but also a canvas for creativity. Today, it’s beloved worldwide, from casual street food stalls to high-end restaurants.

Let’s talk ingredients: the stars of the dish

Each ingredient in this recipe plays a unique role, so let’s break it down:

• Cooked rice: Day-old rice works best because it’s less sticky, giving you those coveted individual grains. Freshly cooked rice can work too; just let it cool and dry out a bit.
• Prawns: These add a sweet, savory bite to the dish. Opt for medium-sized prawns, and if fresh ones aren’t available, frozen works just as well. Just make sure to pat them dry before cooking.
• Vegetables: Use a mix of whatever you have on hand—carrots, peas, and corn are classics. Frozen veggies are a great time-saver and just as nutritious.
• Eggs: The heart of any good fried rice. They add richness and a fluffy texture to the dish.
• Soy sauce: This provides that umami punch and binds the flavors together. For a gluten-free option, go with tamari.
• Spring onions: These add a pop of color and a mild oniony flavor. Totally optional but worth it if you’ve got some lying around.

Kitchen gear: what you need (and what you can totally skip)

Fried rice is all about simplicity, so you don’t need a ton of fancy equipment. A good non-stick pan or wok is essential for preventing the rice from sticking and for that high-heat stir-fry magic. If you don’t have a wok, no worries—a large, deep skillet will work just fine. You’ll also need a spatula for stirring and breaking up the eggs. Want to save time? Use a rice cooker to make your rice ahead of time. (Seriously, it’s a game-changer!)

Step-by-step: my foolproof method (and a few hard-learned lessons)

Step 1: Cook the prawns

Start by heating your oil in a non-stick pan over medium heat. Add the prawns and cook until they turn pink and firm, about 2-3 minutes per side. Don’t overcrowd the pan; give them space to sear. Once done, set them aside on a plate.

Step 2: Brown the onions

Crank up the heat to high and toss in your finely chopped onions. Let them cook until they’re golden and fragrant, about 2-3 minutes. Tip: Keep stirring to avoid burning them—burnt onions can taste bitter.

Step 3: Scramble the eggs

Push the onions to one side of the pan and crack the eggs directly into the other side. Quickly scramble them with your spatula, breaking them into small pieces as they cook. It’s okay if they mix a little with the onions—flavors melding is a good thing!

Step 4: Add rice and veggies

Toss in the cooked rice, mixed veggies, and soy sauce. Stir everything together, making sure the soy sauce coats every grain of rice. Let the rice sit for a few seconds between stirs to develop a light golden crust. If the rice looks a bit dry, add 1-2 tablespoons of water to keep things moist.

Step 5: Finish with prawns and spring onions

Finally, add the cooked prawns back to the pan, along with the spring onions if you’re using them. Give everything a final stir, turn off the heat, and you’re ready to serve!

Variations to suit every craving

The beauty of fried rice is its versatility. Here are a few fun variations I’ve tried:

• Vegetarian version: Skip the prawns and double up on the veggies. Add tofu or edamame for protein.
• Spicy kick: Stir in a spoonful of chili garlic paste or Uni-Eagle Sriracha for some heat.
• Low-carb twist: Use cauliflower rice instead of regular rice. It cooks faster and is a great way to sneak in extra veggies.
• Seasonal spin: Incorporate seasonal produce like asparagus in spring or zucchini in summer for a fresh take.

Every time I experiment, I discover something new, so don’t be afraid to get creative!

How to serve it up in style

Presentation can make even the simplest dish feel special. For this fried rice, I love serving it in wide, shallow bowls with a sprinkle of spring onions on top. A wedge of lime on the side adds a fresh, zesty touch. Pair it with a crisp cucumber salad or some steamed dumplings to make it a full meal.

Beverages to pair with fried rice

When it comes to drinks, I love pairing this dish with refreshing options. A tall glass of iced green tea complements the salty-sweet flavors beautifully. If you’re in the mood for something fruity, try a mango lassi or pineapple juice. And for a simple, no-fuss choice, a sparkling water with a slice of lime works wonders.

Storing and reheating tips

Leftovers? Lucky you! Store your fried rice in an airtight container in the fridge for up to 3 days. When reheating, use a skillet instead of a microwave to revive that fried rice texture. Just add a splash of water or soy sauce to prevent it from drying out. If you must microwave, cover the container with a damp paper towel to lock in moisture.

Scaling up or down

This recipe serves about 4, but it’s super easy to adjust. For a larger crowd, just double the ingredients and use a bigger pan. If cooking for one, halve the quantities, but keep the cooking times the same. One thing to note: When scaling up, avoid overcrowding the pan—it’s better to cook in batches to maintain that fried rice perfection.

Common hiccups and how to avoid them

• Rice too sticky? Make sure to use day-old rice or spread freshly cooked rice on a tray to cool and dry.
• Eggs overcooked? Scramble them quickly over medium-high heat and remove them from the pan as soon as they’re set.
• Rice too dry? Add a splash of water or extra soy sauce while cooking.

Ready to try it?

Egg fried rice is one of those dishes that feels like a warm hug in a bowl. It’s quick, easy, and endlessly adaptable—perfect for weeknights, lazy weekends, or anytime you need a meal that’s both comforting and satisfying. Give this recipe a try and make it your own—you might just discover your new favorite way to cook rice!

Frequently asked questions

Q: Can I use fresh rice instead of day-old rice?
A: Yes! Just make sure to let it cool and dry out a bit before using it. Spread it on a tray for faster cooling.

Q: Can I skip the prawns?
A: Absolutely! You can replace them with tofu, chicken, or just add more veggies.

Q: What’s the best oil to use?
A: Neutral oils like vegetable, canola, or sunflower work great. Sesame oil is another option for added flavor.

Q: Can I make this dish ahead of time?
A: Yes, but fried rice is best enjoyed fresh. If making ahead, store it in the fridge and reheat in a skillet.

Q: Can I freeze fried rice?
A: Yes, fried rice freezes well. Pack it in airtight containers and freeze for up to 2 months. Reheat directly from frozen in a skillet.

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