Ingredients
Scale
- 3 cups cooked jasmine rice (preferably day-old)
- 200 grams large prawns, peeled and deveined
- 3 large eggs
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1/4 teaspoon white pepper
- 2 stalks scallions, chopped
- 2 tablespoons vegetable or sesame oil
- Salt to taste
Instructions
- Set your wok or skillet over medium-high heat until hot.
- In a bowl, beat the eggs vigorously until airy. In another bowl, mix soy sauce, oyster sauce, and white pepper.
- Add a tablespoon of oil to the hot pan. Cook the prawns until pink and curled, then remove and set aside.
- Add more oil to the pan, sauté garlic until fragrant, then pour in the eggs. Let them puff and fold gently. Add in the rice once eggs are almost set.
- Stir-fry the rice, breaking up clumps. Return prawns to the pan and pour in the sauce mixture. Toss well to combine.
- Sprinkle with scallions, adjust seasoning with salt, and stir one final time.
- Serve hot, garnished with optional chili flakes or lime if desired.
Notes
- Use cold, day-old rice to prevent clumping and achieve a better texture.
- Whisk eggs thoroughly for a lighter, more chiffon-like texture.
- Cook prawns just until pink to avoid a rubbery texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fried
- Cuisine: Asian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 2g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 215mg
Keywords: prawn egg fried rice, chiffon egg rice, easy prawn rice, Asian rice recipe, stir-fried rice