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Quick Prawn and Mushroom Egg Fried Rice

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  • Author: Rachel Wilcock
  • Total Time: 25 minutes
  • Yield: 4 1x


Tasty Chinese fakeaway



250g basmati rice
300g closed cup mushrooms, halved
2 tbsp vegetable oil
2 garlic cloves, finely chopped
1 red chilli, deseeded and shredded
2 eggs, beaten
200g frozen peas
1 bunch spring onions, finely sliced
285g pack cooked king prawns
1 tsp Chinese 5 spice
1 tbsp soy sauce, plus extra for serving, if you like


  1. Put the rice in a saucepan with 600ml water. Bring to boil, cover, then simmer for 10 mins or until almost all the water has gone. Leave off the heat, covered, for 5 mins more.
  2. Heat the oil in wok or large frying pan. Add the Chinese 5 spice, garlic and chilli, then cook for 10 secs – making sure not to let it burn. Add the mushrooms and stir for 2 minutes.
  3. Throw in the cooked rice, stir fry for 1 min, then push to the side of the pan. Pour the eggs into the empty side of the pan, then scramble them, stirring. Once just set, mix into the rice, stir in the peas and spring onions, then cook for 2 mins until the peas are tender.
  4. Add the prawns and soy sauce, heat through, then serve with extra soy sauce on the side, if you like.
  • Prep Time: 5
  • Cook Time: 20


  • Calories: 433