Perfect on its own or as a delightful side to a Chinese meal. The clean, comforting flavours of prawn (shrimp) fried rice complement many Asian dishes such as Chinese eggplant with minced pork, steamed fish with ginger and spring onions, or soy sauce chicken drumsticks.
Fried rice is a brilliant way to rescue dry, clumpy leftover rice and turn it into something satisfying and quick. This prawn fried rice recipe is especially fast — it can be ready in about 15 minutes from start to finish. If you enjoy fried rice, you might also like Chinese sausage fried rice or Thai basil fried rice, which have bolder flavour profiles.
This recipe yields enough for two generous main-course portions or four side-dish servings.
Ingredients
- Day-old rice (or well-cooled leftover rice) is ideal for fried rice. It’s drier and firmer than freshly steamed rice, so it separates into distinct grains when stir-fried and picks up direct pan heat more easily.
- Corn kernels — frozen or canned both work. If you use canned corn, drain it thoroughly to avoid adding excess liquid.
- Peeled and deveined prawns (shrimp) — fresh or thawed frozen prawns are fine. Marinating them briefly adds extra flavour and keeps them juicy.
- Chicken or vegetable stock powder (optional) — a small pinch can boost the savoury depth of the dish. Use sparingly so it enhances rather than overpowers the other flavours.
This is how you make it
Start by marinating the prawns to give them a bit of oil and seasoning. This step only needs about five minutes but makes a noticeable difference to texture and taste. While the prawns rest, whisk the eggs and slice the spring onion.
When the pan is hot, use a large non-stick frying pan or wok and add the remaining oil. Sauté the white parts of the spring onion together with the marinated prawns over medium-high heat for about 30 seconds. Prawns cook quickly; after half a minute they will usually be halfway done, with a little translucence remaining.
Pour in the whisked eggs and scramble briefly — about 20 seconds — then add the corn kernels. Move the prawns, eggs and corn to the edges of the pan to create space so the rice can make direct contact with the hot surface.
Add the rice and stir-fry continuously for around five minutes. Midway through cooking, season with a little soy sauce, a pinch of sugar, salt (or chicken stock powder) and a dash of white pepper. Only a small amount of soy sauce is needed, so keep stirring to distribute it evenly across the grains.
Just before turning off the heat, fold in the green parts of the spring onion for a fresh aroma and bright colour. Serve immediately while warm. The whole process is simple and fast: marinate, prep, and stir-fry for about 15 minutes.
Note on oil: this recipe uses a modest amount of oil (about three tablespoons). The oil plus a hot pan helps each grain develop a pleasant texture and flavour. Reducing the oil will work but the rice may not be quite as satisfying — if you want lower calories, reduce the oil but expect some trade-offs in texture.
Tips for prawn fried rice success
- Use a large pan or wok. Generous surface area ensures more grains make direct contact with heat. If you need to serve many people, cook in batches rather than overcrowding the pan.
- Break up clumps gently. Flatten rice clumps with the back of a spatula before stirring. Don’t stab grains vertically, which can break them into pieces; intact grains look better and feel nicer to eat.
- Prefer day-old rice. It’s drier and separates more easily, giving a better fried rice texture.
- Taste as you go. Adjust soy, salt, sugar, or stock powder to avoid bland bites — seasoning is key.
- Drain canned ingredients well. Drain any canned corn thoroughly to avoid sogginess.
Good to know (FAQs)
Spread freshly cooked rice in a thin, even layer on a large plate or tray (about 1 inch / 2.5 cm thick). Leave it at room temperature for roughly 20 minutes so the steam can evaporate. The rice will dry slightly and be much better suited to frying.
Reheating in a hot pan or wok gives the best results because it reheats evenly and preserves texture. Microwaving seafood can lead to overcooked, rubbery prawns, so pan-stirring is recommended when possible.
If you make this recipe, feel free to leave a comment with your thoughts or questions — I’d love to hear how it turned out. Happy cooking! — Gen
Video
A video demonstrating this recipe is available. Watch it to see the technique of stir-frying and the timing for each step.
📖 Recipe
Prawn Fried Rice
Quick and easy prawn fried rice using day-old rice. Ready in about 15 minutes. Makes 2 generous main servings or 4 side servings.
Ingredients
- 3 cups day-old rice
- 3 eggs
- 12 peeled, deveined raw prawns
- ½ cup corn kernels
- 1 spring onion, finely sliced
- ½ tablespoon soy sauce
- ¼ teaspoon brown or white sugar
- 3 tablespoons neutral oil (canola or grapeseed)
- Salt and white pepper to taste (optional: substitute salt with chicken stock powder)
Instructions
- Marinate the prawns with ½ tablespoon oil and a pinch or two of salt. Set aside for a few minutes.
- Whisk the eggs with a pinch of salt and set aside.
- Heat a large non-stick frying pan or wok, add the remaining oil, the white parts of the spring onion and the marinated prawns. Stir-fry on medium-high for about 30 seconds.
- Pour in the whisked eggs and gently scramble for about 20 seconds, then add the corn kernels and mix.
- Push the prawns, egg and corn to the edges of the pan to make room for the rice. Add the rice and stir-fry for about 3 minutes, breaking apart clumps and ensuring each grain contacts the pan.
- Add soy sauce, sugar, salt (or chicken stock powder) and white pepper. Stir-fry for an additional 2 minutes, tasting and adjusting seasoning as needed.
- Stir in the green parts of the spring onion, toss briefly, then remove from heat and serve immediately.
Notes
Drying fresh rice: Spread cooked rice thinly on a tray for about 20 minutes to evaporate steam so it fries better.
Breaking clumps: Flatten with the back of a spatula rather than stabbing to keep grains intact.
Cooking for many people: Stir-frying works best with space — cook in batches rather than overcrowding the pan.
Reheating: Reheat by stir-frying for the best texture and to avoid overcooking prawns in the microwave.
Nutrition
Calories: 724 | Carbohydrates: 88.9 g | Protein: 27 g | Fat: 28 g | Saturated Fat: 4.9 g | Cholesterol: 246 mg | Potassium: 303 mg | Fiber: 2.2 g | Sugar: 2.5 g
More quick and easy Asian recipes
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Chinese Tomato and Egg Stir Fry
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Thai Basil Fried Rice
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Chinese Sausage Fried Rice
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Chinese Pork Mince Noodles
