Easy Egg Fried Rice – Chef’s Pro Tips Recipe

There’s something magical about the simplicity of egg fried rice. It’s a dish that effortlessly combines humble pantry staples into a symphony of flavor and texture. Whether you’re craving a quick weeknight meal or a comforting side dish, this recipe hits all the right notes. What sets it apart is the inclusion of prawns, buttery eggs, and just the right amount of soy sauce to tie everything together. Plus, it’s endlessly customizable—perfect for those times when your fridge is looking a little sparse!

this RECIPE

My love story with fried rice (and a lesson in winging it)

The first time I made fried rice, it was an unintentional experiment born out of desperation. I had leftover rice, a couple of eggs, and a handful of sad-looking veggies in my fridge. What came out of that impromptu cooking session was a revelation. The sizzle of the rice hitting the hot pan, the fragrant steam rising as I stirred in soy sauce—suddenly, I felt like a kitchen wizard. These days, fried rice is a regular guest at our dinner table, and I’ve tweaked the recipe so many times that it feels like an old friend. The addition of prawns in this version brings a little sophistication to the dish, making it just as suited for a casual dinner as it is for impressing guests.

A quick history of fried rice

Fried rice has its roots in Chinese cuisine, originating during the Sui Dynasty (589–618 CE) as a way to repurpose leftovers. The beauty of this dish lies in its versatility—it’s traveled far and wide, taking on regional twists everywhere from Thailand (hello, pineapple fried rice!) to Japan’s chahan. In its simplest form, it’s a canvas for whatever ingredients you have on hand. Over time, this comfort food staple has become a global favorite, proving that a little ingenuity in the kitchen can go a long way.

Let’s talk ingredients: the stars of the dish

Cooked rice

The foundation of any good fried rice is, of course, rice. Day-old rice works best because it’s less sticky and easier to stir-fry. If you’re cooking rice fresh, spread it out on a tray and pop it in the fridge for 30 minutes to dry it out slightly. Don’t have rice? Quinoa or cauliflower rice can step in for a low-carb twist.

Prawns

These bring a juicy, succulent bite to the dish, making it feel extra special. Opt for medium-sized prawns that are peeled and deveined. Frozen prawns are perfectly fine—just thaw them beforehand. Not into seafood? Try cooked chicken or tofu for a protein boost.

Eggs

Eggs add richness and a touch of fluffiness. Crack them straight into the pan for that authentic fried rice vibe. If you’re avoiding eggs, scrambled silken tofu is a surprisingly good substitute.

Mixed vegetables

Frozen veggies are a lifesaver here, but fresh carrots, peas, or bell peppers work beautifully too. This is a great way to sneak in extra nutrients, so don’t hold back.

Soy sauce

This is the flavor backbone of fried rice. Opt for tamari if you’re gluten-free, or use a low-sodium version to keep things lighter. Want to switch it up? Coconut aminos add a slightly sweeter, milder flavor.

Spring onions (optional)

Spring onions add a fresh, zesty kick to finish the dish. I love scattering them over the top just before serving—they make everything look so vibrant.

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

For this recipe, a trusty non-stick pan or wok is your best friend. The high sides of a wok make tossing the rice easier, but a large frying pan will do the trick if that’s what you have. A silicone or wooden spatula is essential for scraping up any golden bits that stick to the pan. If you’re feeling fancy, a rice paddle is great for fluffing your rice before cooking. Don’t have one? Your fork works just as well.

Other handy tools include a sharp knife for chopping veggies and a bowl for whisking the eggs. And if you’re using frozen prawns, a colander is helpful for rinsing and draining them quickly.

Step-by-step: my foolproof method

Step 1: Cook the prawns

Start with a drizzle of oil in your pan, heating it over medium heat. Add the prawns and cook until they turn pink and opaque—this should take about 2-3 minutes. Don’t overcook them, or they’ll turn rubbery. Set the prawns aside on a plate, and get ready for the next step.

Step 2: Brown the onions

Crank up the heat to high and toss your chopped onions into the pan. Stir them around until they’re golden and slightly caramelized. If they’re sticking, add a splash of oil. Pro tip: browning the onions brings out a natural sweetness that complements the savory soy sauce later.

Step 3: Stir-fry the eggs

Push the onions to one side of the pan, crack your eggs in, and scramble them right there. Use your spatula to break the eggs into small pieces as they cook—it’s okay if they mix a little with the onions.

Step 4: Add the rice and veggies

Time to bring it all together! Add the cooked rice, your veggie mix, and the soy sauce to the pan. Stir everything together, making sure the rice is evenly coated. Let it sit for a few seconds between stirs to develop that irresistible golden crust. If the rice feels dry, add 1-2 tablespoons of water to keep it moist.

Step 5: Finish with prawns and garnish

Toss the cooked prawns back into the pan and stir everything together for another minute. Turn off the heat and sprinkle on some chopped spring onions if you’re using them. Serve hot, and get ready to dig in!

Variations to try: endless possibilities

Vegetarian

Skip the prawns and load up on veggies instead—think mushrooms, zucchini, or broccoli. For protein, throw in some cubed tofu or edamame.

Gluten-free

Opt for tamari or coconut aminos instead of soy sauce. Quinoa is also a great rice substitute if you’re avoiding grains.

Seasonal spin

In summer, add diced pineapple or mango for a tropical twist. In fall, swap in roasted sweet potatoes or butternut squash for a cozy vibe.

Serving suggestions: make it a meal

When plating your fried rice, pile it into a shallow bowl or serve it family-style on a large platter. Garnish with extra spring onions for a pop of green or a sprinkle of sesame seeds for some crunch. Pair it with a side of steamed dumplings or a light cucumber salad for balance. If you’re serving guests, consider dishing it up in individual bowls with chopsticks for a fun, interactive vibe.

Drink pairings: refreshing options to complement the dish

Since fried rice is a hearty, flavorful dish, I like to pair it with light, refreshing drinks. A classic choice is iced green tea—it’s mildly astringent and cuts through the richness of the rice. Sparkling water with a squeeze of lemon or lime is another favorite. Feeling fancy? Try a homemade ginger-lime soda for a bit of zing. For a cozy option, warm jasmine tea is perfect for sipping alongside your meal.

Storing and reheating: tips to keep it fresh

Leftovers? Lucky you! Store your fried rice in an airtight container in the fridge for up to 3 days. To reheat, pop it in a pan over medium heat with a splash of water to bring back the moisture. Avoid microwaving if you can—it tends to make the rice mushy. If you’ve got a large batch, freeze individual portions in zip-top bags. Just thaw in the fridge overnight before reheating.

Scaling the recipe: cook for one or a crowd

This recipe serves 2-3 people generously, but it’s easy to scale up or down. Cooking for one? Halve the ingredients and use a smaller pan. Feeding a crowd? Double everything, but stir-fry the rice in batches to avoid overcrowding the pan. Overcrowding can make the rice soggy instead of crisp—trust me, I’ve learned this the hard way!

Common pitfalls and how to avoid them

• Soggy rice: Use day-old rice or chill freshly cooked rice before stir-frying.
• Overcooked prawns: Keep a close eye on them and pull them out as soon as they turn pink.
• Uneven seasoning: Stir soy sauce in gradually, tasting as you go.

Try it yourself!

This easy egg fried rice recipe is the kind of dish that becomes a staple in your kitchen repertoire. It’s quick, adaptable, and packed with flavor—what’s not to love? Whether you follow the recipe to the letter or tweak it to suit your taste, I hope it brings you as much joy as it’s brought me. Go ahead, grab your wok, and get cooking!

FAQs

1. Can I use fresh rice instead of day-old rice?
Yes, but let it cool completely and refrigerate for 30 minutes to dry it out a bit.

2. What can I use instead of prawns?
Chicken, tofu, or even mushrooms make great substitutes.

3. Is it okay to skip the butter?
Absolutely! The butter adds richness, but the dish is delicious without it.

4. How do I prevent the rice from sticking to the pan?
Make sure your pan is hot enough, and use a good amount of oil.

5. Can I make this vegan?
Yes, swap the prawns for tofu and the eggs for scrambled silken tofu.

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