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Prawn and Egg Fried Rice

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10 min

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15 min



PASAR Frozen Thawed Grey Prawns (deshelled and deveined)
Add at least 5 more prawns if you prefer)
FairPrice Jasmine Fragrant Rice
1 cup
PASAR Singapore Fresh Eggs (beaten)
2 cloves
Soy Sauce
1 tbsp
Fish Sauce
1 tbsp
Neutral Cooking Oil
1 tbsp
Baking Soda
1 tbsp
12 cup
Salt and white pepper, to taste

How to cook

Prepare the rice and prawns

  • Cook jasmine rice over a stovetop or according to a rice cooker’s instructions. For drier grains, you may leave it in the refrigerator overnight.
  • Add the baking soda to a bowl of ice water. Give it a stir, and dunk the prawns. Leave them to soak for about 15-20 mins and pat dry.

Stir fry all the ingredients together!

  • Add some oil to a wok on high heat and stir fry the prawns quickly, dishing them out once half cooked.
  • Add a bit more oil in the same wok and allow to smoke for a bit before cracking in the eggs.
  • Fry the beaten eggs until fragrant. Add the cooked jasmine rice and continue to do so until well combined, then altogether with the chopped garlic and spring onion.
  • Add the spring onion and half-cooked prawns back into the wok. Continue frying until the prawns turn fully opaque. By then, the fried rice would be ready to serve.
  • Plate the fried rice how you’d like and get ready to feast!
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