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Easy egg fried rice with prawns

Healthy Egg Fried Rice with Prawns

Wendy Faulkner
A quick and healthy midweek meal. Switch in different veggies, depending on what you have.
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine Healthy
Servings 2
Calories 460 kcal

Ingredients
  

  • ½ leek or one whole onion washed (or peeled) and finely sliced
  • 4 teaspoon olive oil
  • 150 g frozen cooked prawns
  • 100 g brown rice, cooked and cooled
  • large handful of kale washed and finely shredded
  • 2 eggs, beaten
  • 1 tablespoon soy sauce

Instructions
 

  • Heat a large frying pan or wok over a high heat and add half the oil. Stir fry the leek or onion for 3-4 minutes.
  • Add the rice, prawns and kale, and stir fry for a couple of minutes more.
  • Push everything to the side of the pan. Add the remaining oil, and tip in the eggs. Stir the eggs for a minute or two until just set.
  • Turn off the heat, and stir the eggs into the rice mixture. Season with soy sauce to taste.

Notes

You can make this healthy egg fried rice with chicken if you prefer. Cut the chicken into strips or chunks and stir fry until cooked. Remove from the pan and follow the rest of the recipe. Add the chicken back into the dish at the end.
You can also use different vegetables. For crunchier vegetables such as carrots and peppers, add them with the leek or onion at the start of the recipe. Soft leafy vegetables such as spinach can be added at the end.

Nutrition

Calories: 460kcalCarbohydrates: 49.9gProtein: 28.5gFat: 16.4gSaturated Fat: 3.4gFiber: 3.6gSugar: 2.7g
Keyword 30 minutes meal, Midweek meal, prawns
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