Stir-Fried Rice with Omelette and Prawns

Preparation info

  • Difficulty


  • Serves


Appears in

The Daily Mail Modern British Cookbook

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

The dish for which leftover long-grain rice was intended, fried rice can be as simple as a mixture of onion and rice or a rather grand concoction including shellfish and pretty much any ingredient except oily fish. A big wok is the best thing to stir-fry in but, if so, sweat the onions initially in an ordinary frying pan.


  • 400 g/ 14 oz cooked shell-on Atlantic prawns
  • 160 g/ 6 oz onion, thinly sliced
  • 5 tbsp groundnut or sunflower oil
  • 3 eggs
  • salt and pepper
  • 1 hot red chilli, shredded
  • 1 garlic clove
  • 500 g/ 1 lb2 oz cooked long-grain rice
  • 1 tbsp soy sauce
  • coarsely chopped coriander leaves, to garnish


Peel the prawns and reserve.

Sweat the onions in 2 tablespoons of the oil over a low heat, stirring frequently, until soft and translucent. Reserve.

Put 1 tablespoon of the oil in a frying pan over a medium heat. Whisk the eggs with 2 teaspoons of water in a bowl. Season with salt and pepper and pour into the pan, swirling and tilting to make an even layer. Cook without touching, until just set. Slide out on to a cutting board and reserve.

Put a large wok over a moderate to high heat. When smoking hot, swirl in the remaining oil. Add the onion, chilli and garlic, and stir-fry for a minute, then add the rice. Toss and stir-fry for 2–3 minutes. Remove from the heat and stir in the prawns.

Mound the contents of the wok in warmed deep bowls. Cut the omelette into strips and arrange on top. Zig-zag a little soy sauce on each and scatter over some coarsely chopped coriander.