Egg Fried Rice with Prawns

A hearty bowl of rice and prawns high in protein and flavour
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Chinese
Keyword: Dairy Free, Fish, Gluten Free, High Protein, Main Course
Servings: 4 Servings
Calories: 453kcal


  • 480 grams Cooked Rice (White)
  • 3 tsp Coconut Oil
  • 6 Eggs
  • 400 grams Raw Prawns
  • 2 Onions (Diced)
  • 3 tbsp Ginger (Grated)
  • 2 Carrots (Peeled and Chopped)
  • 1 Bell Pepper (Diced)
  • 150 grams Green Beans (Cut into pieces)
  • 4 tbsp Tamari
  • 1 tbsp Sesame Oil


  • Cook rice according to instructions on the packaging.
  • In the meantime, heat 1 tsp. coconut oil over medium heat in a large wok or pan. Beat the eggs together, season with salt and pepper, then add to the pan. Cook the eggs, mixing often, until cooked, then transfer to a clean bowl.
  • In the same pan heat, another 1 tsp. of coconut oil and stir fry the prawns until cooked, then set aside.
  • Add the remaining tbsp. of coconut oil to the pan, and cook the onions and ginger, for about 3 minutes. Next add the carrots, bell pepper, and green beans, and cook for another 5 minutes.
  • Add the soy sauce, sesame oil, and cooked rice to the pan and stir until everything is mixed well.
  • Lastly, add the eggs and cooked prawns, and season with salt and pepper if necessary.



Calories: 453kcal | Carbohydrates: 49g | Protein: 30g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 498mg | Sodium: 1905mg | Potassium: 593mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6643IU | Vitamin C: 53mg | Calcium: 237mg | Iron: 5mg