Prawn Rice

Preparation info

  • Difficulty


  • Serves


    as a Side Dish

Appears in

Preparation Time: 2 Hours, Including Cooling Time
Cooking Time: 6 Minutes

Nothing could be simpler or tastier than this recipe combining rice and prawns. The great bonus is that the finished dish reheats well. As in the two previous recipes, the rice needs to be cooked several hours in advance or even the night before, for the same practical reasons.


  • long-grain white rice, measured to the 400 ml (14 fl oz) level in a measuring jug and cooked according to the method given for Steamed Rice
  • 225g (8 oz) raw unpeeled prawns, fresh or frozen
  • 2 tablespoons groundnut (peanut) oil
  • 2 tablespoons coarsely chopped garlic
  • 2 teaspoons finely chopped fresh ginger
  • salt and freshly ground black pepper, to taste
  • 2 large eggs
  • 2 teaspoons sesame oil
  • 3 tablespoons finely chopped spring onions


  1. First cook your rice at least 2 hours ahead or the night before. Allow it to cool thoroughly by spreading it on a baking sheet. When it is cool, cover and refrigerate. When the rice is completely cold, proceed with the rest of the recipe.
  2. If using frozen prawns, defrost thoroughly. Peel the prawns and discard the shells. Using a small sharp knife, remove the fine digestive cord. Wash them, drain and pat dry with kitchen paper. Chop coarsely.
  3. Heat a wok over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic, ginger, salt and pepper, and stir-fry for 20 seconds.
  4. Add the prawns and cooked rice, and stir-fry for 3 Minutes or until thoroughly heated through.
  5. In a small bowl, quickly combine the eggs and sesame oil with some salt. Drizzle this into the rice and continue to stir-fry for 2-3 Minutes or until the eggs have set and the liquid has evaporated.
  6. Toss in the spring onions and stir several times.
  7. Turn onto a warm platter and serve at once.