This prawn fried rice is quick, flavorful, and satisfying—perfect for a weeknight meal. With juicy tiger prawns, crisp vegetables, and fluffy rice, everything comes together in under 20 minutes. A splash of rice vinegar adds brightness, while the savory stir fry sauce ties all the flavors together.
Why You’ll Love This Recipe
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Ready in just 15 minutes, ideal for busy nights.
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A complete one-pan meal with protein, veggies, and carbs.
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Uses day-old rice for perfect texture.
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Customizable with your favorite vegetables.
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Better than takeout—fresh, flavorful, and homemade.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 cups cooked rice (preferably cold, day-old)
200g tiger prawns or king prawns, peeled and deveined
1/4 tsp salt
1/4 tsp white pepper (or black pepper)
1 tsp rice vinegar
2 eggs, whisked with a pinch of salt
1 tbsp garlic, finely chopped
1/2 onion, diced (about 50g / 1/2 cup)
1 carrot, diced (about 50g / 1/2 cup)
1/2 cup green peas, frozen (about 50g)
2 spring onions, thinly sliced
2 tbsp vegetable oil (or neutral oil)
For the stir fry sauce:
2 tbsp oyster sauce
2 tbsp light soy sauce (or regular soy sauce)
1 tsp sesame oil
1/4 tsp white pepper (or black pepper)
Directions
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Marinate prawns – Toss prawns with salt, pepper, and rice vinegar. Set aside.
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Prepare eggs – Whisk eggs with a pinch of salt.
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Cook prawns – Heat 1 tbsp oil in a wok over medium-high heat. Stir-fry prawns for 1–2 minutes until pink. Add garlic, cook briefly, then push prawns to one side of the wok.
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Scramble eggs – Add 1 tsp oil to the empty side. Pour in eggs, scramble until just set, then remove prawns and eggs from the wok.
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Stir-fry vegetables – Add 1 tbsp oil to the wok. Stir-fry onion for a few seconds, then add carrots and peas. Cook 2 minutes until tender.
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Add rice and sauce – Add cold rice to the wok. Pour stir fry sauce over the top. Stir-fry on high heat for 2–3 minutes until evenly coated.
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Combine – Return prawns and eggs. Toss everything together for 1 minute.
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Finish – Sprinkle with spring onions and serve hot.
Servings and timing
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Servings: 2–3
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Prep time: 5 minutes
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Cook time: 10 minutes
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Total time: 15 minutes
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Calories: 647 kcal per serving
Variations
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Swap prawns for chicken, beef, or tofu.
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Add extra vegetables like bell peppers, baby corn, or bean sprouts.
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Use brown rice or cauliflower rice for a lighter option.
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Spice it up with chili flakes or sriracha.
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Replace oyster sauce with hoisin or fish sauce for a different flavor profile.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a wok or skillet over medium heat with a splash of water or broth to loosen the rice. Avoid microwaving for too long to keep the prawns tender.
FAQs
Can I use freshly cooked rice?
Day-old rice works best for fried rice because it’s firmer and less sticky. Fresh rice may become mushy.
Do I need to devein prawns?
Yes, deveining improves both the flavor and texture of the prawns.
Can I use frozen prawns?
Yes, just thaw and pat them dry before marinating.
How do I keep fried rice from being soggy?
Use cold rice and cook over high heat to allow moisture to evaporate quickly.
Can I make this dish vegetarian?
Yes, omit prawns and use tofu or extra vegetables instead.
What oil is best for fried rice?
Any neutral oil like vegetable, canola, or peanut oil works well.
Can I prepare the sauce in advance?
Yes, mix the sauce ahead of time and keep it in the fridge for quick meals.
Is rice vinegar necessary?
It adds brightness, but you can substitute with lime juice or apple cider vinegar.
Can I double the recipe?
Yes, but cook in batches to avoid overcrowding the wok, which can make the rice steam instead of fry.
What’s the best pan to use?
A wok is ideal, but a large skillet will also work as long as you cook over high heat.
Conclusion
Prawn fried rice with rice vinegar is a quick and flavorful dish that’s perfect for weeknights. With juicy prawns, crisp vegetables, and savory sauce-coated rice, it delivers all the comfort of takeout in just 15 minutes. Easy, versatile, and delicious—this is one recipe you’ll want to make again and again.
Print
Prawn Fried Rice
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2–3 servings
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
- Diet: Halal
Description
This quick and flavorful Prawn Fried Rice is made with succulent tiger prawns, crisp vegetables, and fluffy rice, all tossed in a savory stir-fry sauce. A splash of rice vinegar adds a bright, tangy note to this 15-minute one-pan meal.
Ingredients
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- 3 cups cooked rice (about 200g, preferably cold and day-old)
- 200g tiger prawns or king prawns, peeled and deveined
- 1/4 tsp salt
- 1/4 tsp white pepper powder (or black pepper)
- 1 tsp rice vinegar
- 2 eggs, whisked with a pinch of salt
- 1 tbsp garlic, finely chopped
- 1/2 onion, diced (about 50g / 1/2 cup)
- 1 carrot, diced (about 50g / 1/2 cup)
- 1/2 cup green peas, frozen (about 50g)
- 2 spring onions (scallions), thinly sliced
- 2 tbsp vegetable oil (or any neutral oil)
- Stir Fry Sauce:
- 2 tbsp oyster sauce
- 2 tbsp light soy sauce (or regular/all-purpose soy sauce)
- 1 tsp sesame oil
- 1/4 tsp white pepper (or black pepper)
Instructions
- Marinate Prawns: In a bowl, season prawns with salt, white pepper, and rice vinegar. Set aside to marinate.
- Prepare Eggs: Whisk eggs with a pinch of salt and set aside.
- Cook Prawns: Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add prawns and stir-fry briefly. Add garlic and cook for 1–2 minutes until prawns are just cooked through. Push to one side of the wok.
- Scramble Eggs: Drizzle 1 tsp oil into the other side of the wok. Add whisked eggs. Let set for a few seconds, then scramble into small pieces. Remove both prawns and eggs from the wok and set aside.
- Stir-Fry Vegetables: Add 1 tbsp oil to the wok. Stir in diced onion, then add carrots and peas. Cook for about 2 minutes until just tender.
- Add Rice and Sauce: Add cooked rice to the wok. Pour in stir fry sauce (oyster sauce, soy sauce, sesame oil, pepper). Stir-fry for 2–3 minutes on high heat until well combined and heated through.
- Combine: Return prawns and scrambled eggs to the wok. Toss everything together and stir-fry for 1 more minute.
- Finish: Turn off heat. Sprinkle with chopped spring onions. Serve hot.
Notes
- Day-old rice works best for fried rice as it’s drier and absorbs flavors better.
- Adjust the spice level by adding chili flakes or chopped fresh chili if desired.
- Use shrimp instead of prawns if needed—just reduce cooking time slightly.
- Add a squeeze of lime juice or extra rice vinegar for a brighter flavor profile.
Nutrition
- Serving Size: 1 serving
- Calories: 647
- Sugar: 5g
- Sodium: 1180mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 260mg
