Home > Le Creuset's Recipes > Shrimp Egg Fried Rice

Shrimp Egg Fried Rice

Fragrant wok-fried rice with prawns, vegetables and soft scrambled egg finished with soy and fresh spring onion. Use chilled, day-old rice for the best texture.


Ingredients 


(Servings: 2-4)


  • 2 tablespoons vegetable oil 
  • 500g prawns, peeled and cleaned 
  • 4 spring onions, sliced 
  • 2 carrots, finely diced 
  • 90g (1 cup) Tenderstem broccoli, roughly chopped 
  • 2 cloves garlic, chopped 
  • 1 teaspoon fresh ginger, grated 
  • 130g (1 cup peas), optional 
  • 600g (3 cups) cooked jasmine or basmati rice, cold 
  • 4 eggs, lightly beaten 
  • 2–3 tablespoons soy sauce 
  • 1 teaspoon sesame oil, optional 
  • Salt and black pepper 


 To garnish 

  • Spring onions 

Instructions


  1. Break up the cold rice and set aside.
  2. Heat 1 tablespoon of oil in the Le Creuset Carbon Steel Wok. Cook the prawns for 2–3 minutes until pink, then remove from the heat.
  3. Heat the remaining oil. Fry spring onions and carrots for 1–2 minutes. Add broccoli, garlic and ginger. Sauté briefly, then remove vegetables.
  4. Scramble eggs in the Le Creuset Carbon Steel Wok until just set.
  5. Return rice, vegetables and prawns to the wok. Toss 2-3 minutes over high heat. Add soy sauce and sesame oil. Season to taste.
  6. Finish with spring onions and serve immediately.