Eva Pau's Asian Kitchen30 Minutes

Chinese Prawn and Egg Fried Rice

Name: Chinese Prawn and Egg Fried Rice
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 cloves of garlic; 2cm piece of fresh ginger; 2 banana shallots; 300g cooked jasmine rice; 2 eggs, beaten; 80g raw peeled, deveined small or medium sized prawns; 1 finely chopped scallion (optional); 1 finely chopped red chilli (optional); Seasonings:; 2 tbsp soy sauce; 1 tsp sesame oil; ¼ tsp white pepper; 1 tbsp oyster sauce; ½ tsp of Mushroom powder (optional)

Eva PauFrom the series · Eva Pau's Asian Kitchen

30 min totalServes 4Easy

Time30 min

Serves4

SkillEasy

ShowEva Pau's Asian Kitchen

Method

Finely chop the garlic, ginger and shallots.

In a hot wok, add 2 tbsp of oil, stir fry the garlic, ginger and shallots for 2-3 mins

Add the prawns and stir fry for 2-3mins until almost fully cooked.

Add in the beaten egg, stir fry on low heat for 20 seconds and when the egg is still runny, add in the cooked rice. Stir together well for 2-3minutes.

Season with light soy, sesame oil, white pepper, oyster sauce and mushroom powder.

Sprinkle and garnish with chopped scallion and red chilli.

Ready to serve.

Cook's notes

Use rice that's been chilled, ideally cooked the day before; fresh warm rice steams rather than fries and turns claggy.
Get the wok properly hot before the garlic, ginger and shallots go in, and keep everything moving so the aromatics colour without catching and turning bitter.
Drop the heat right down before the beaten egg goes in — just 20 seconds — and add the rice while the egg is still runny, so it coats the grains soft and buttery rather than setting into scrambled lumps.
Season at the end and taste before adding more soy; oyster sauce and soy are both salty, so you may not need extra salt.
Small or medium prawns cook in a couple of minutes, so pull them just as they turn opaque to keep them from going rubbery.

Serve with It's a full plate on its own, but a plate of Asian cucumber salad or some quick stir-fried greens on the side rounds it out. A pot of jasmine tea or a cold lager suits it.

Make ahead & storage Best eaten straight from the wok. Any leftovers keep, covered, in the fridge for up to two days; reheat hard and fast in a hot pan rather than the microwave, and don't reheat twice given the prawns and egg.

30 MinutesAsian

Recipe by Eva Pau · From the series Eva Pau's Asian Kitchen · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving · estimated

413kcal

13gprotein

67gcarbs

10gfat

Approximate — calculated from the ingredient list using USDA food data. A guide, not a medical figure.

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