Prawn and vegetable fried rice

A complete fried rice with prawns, egg and crunchy vegetables, flavoured with soy sauce. High in protein, colourful and thrifty, it is a quick dish that is ideal for using up leftover rice.

Prep: 15 min  |  Cook: 12 min  |  Servings: 2  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 379 kcal · 36 g protein · 40 g carbohydrate · 7 g fat

Ingredients

• 200 g prawns
• 200 g cooked rice
• 2 eggs
• 1 carrot
• 100 g peas
• 3 tbsp soy sauce

Method

1. Scramble the eggs and set aside.
2. Sear the prawns over a high heat and set aside.
3. Stir-fry the carrot and peas, then add the rice.
4. Return the eggs and prawns and add the soy sauce.

Nutritional benefits

Prawns and egg provide lean, complete protein, rice carbohydrate, and the vegetables fibre and vitamins. This balanced dish recycles leftover rice while making a complete, colourful and filling meal. Naturally lactose-free.

Variations and substitutions

• With chicken or tofu.
• With brown rice for more fibre.
• More vegetables: sweetcorn, pepper, edamame.
• Spicy: ginger, garlic, sesame oil.

Storage and preparing ahead

Keeps for 2 days and reheats in a frying pan. Use properly cold rice so it fries without sticking.

💡 Good to know

Cold rice from the day before makes the best fried rice: the grains stay separate and turn golden instead of clumping.

Related reading

Discover more: high-protein recipes · healthy & balanced recipes · lactose-free recipes.

Foods in this recipe: prawns · rice · eggs · carrot · peas.

You might also like these recipes: Salmon, avocado and edamame poke bowl · Rice, tuna and sweetcorn salad · Chicken, quinoa and avocado salad.