Why You’ll Love This Recipe

I enjoy this recipe because it’s extremely flexible—I can add whatever vegetables or herbs I have on hand. I like how the eggs create soft, fluffy pieces throughout the rice, and I appreciate the crunch from the roasted cashews. It’s a complete meal in one pan, making it perfect for busy weeknights.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 Tbsp sesame oil
2 cups cooked white or brown rice
1 cup mixed veggies
2 eggs, whisked together
2 Tbsp soy sauce
1 Tbsp oyster sauce
400g raw prawns
1 Tbsp sweet chilli sauce
1 spring onion, finely sliced
½ cup roasted cashew nuts
Basil or coriander to serve

Directions

I heat the sesame oil in a large frying pan over medium heat. I add the cooked rice and stir-fry it for a few minutes until it’s heated through and slightly toasted.

I add the mixed veggies and stir well. I push the rice mixture to the edges of the pan to create a space in the center. Into that space, I pour the whisked eggs and let them cook like a small omelette. Once they’re mostly set, I fold them over and break them into pieces using the spatula.

I stir everything together and add the soy sauce and oyster sauce. I then add the raw prawns and sweet chilli sauce, stir-frying until the prawns are cooked through and pink.

I finish by scattering the sliced spring onion and roasted cashew nuts over the top. Once the rice is piping hot and the flavors are combined, I serve it with fresh basil or coriander.

Servings and Timing

This recipe serves 3–4 people.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Variations

I sometimes add fresh ginger or garlic for extra aroma. When I want a spicier version, I add chili flakes or extra sweet chilli sauce. If I’m out of prawns, I swap them for cooked chicken, tofu, or leftover roast meats. I also like adding peas, corn, or diced capsicum depending on what I have in the fridge.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to two days. To reheat, I warm the fried rice in a pan over medium heat with a splash of water to loosen it and keep it from drying out. I avoid microwaving the prawns too long because they can become rubbery.

FAQs

Can I use freshly cooked rice?

I prefer day-old rice because it’s drier and fries better, but I can cool fresh rice quickly and use it in a pinch.

Can I use frozen prawns?

Yes, I thaw them fully and pat them dry before cooking.

How do I keep the rice from getting mushy?

I use cold rice and avoid adding too much liquid.

Can I make this dish gluten-free?

Yes, I use gluten-free soy sauce and a gluten-free oyster sauce alternative.

Can I add more protein?

Yes, I add chicken, tofu, or an extra egg.

Why are my prawns rubbery?

They may have been overcooked; I cook them just until they turn pink.

Can I make it vegetarian?

Yes, I skip the prawns and add tofu or more veggies.

What vegetables work best?

Peas, carrots, corn, capsicum, broccoli, or any quick-cooking mix.

Can I use a wok?

Yes, a wok makes it even easier to toss everything together.

Can I prep this ahead?

I prep the rice, chop veggies, and whisk the eggs ahead, then cook everything fresh.

Conclusion

I find Prawn Fried Rice to be an incredibly fast, delicious, and versatile dish that works for any night of the week. With juicy prawns, crunchy cashews, and perfectly seasoned rice, it delivers a satisfying meal in just minutes. Whether I’m using leftovers or starting from scratch, it’s always a flavorful favorite.