Easy egg fried rice

A nice recipe inspired by a Cantonese Fried Rice dish in Gordon Ramsay’s World Kitchen but with a few Gingey twists along the way! This makes an easy midweek meal and is a great alternative to a takeaway – saving you pounds and calories! Winner!

Ingredients, serves 2

  • 100g cooked prawns (or use raw if you like but include cooking time)
  • 2 free range eggs – we love Burford browns!
  • 1 onion finely sliced
  • A handful frozen peas
  • 1 carrot finely diced
  • 1/2 chilli finely sliced (or more if you like heat!)
  • 1 garlic clove finely chopped or crushed
  • 150g cooked white rice
  • Soy sauce
  • Salt & pepper to season


  • Heat a tablespoon of vegetable oil in a wok or large frying pan and once hot fry the onion, garlic and chilli for a minute.
  • Add the carrots and green beans and continue frying for a further 3-4 minutes.
  • Add the prawns and a handful of frozen peas and fry for a further 2-3 mins then move the mixture to the side and add a dash of sesame oil.
  • Crack in two eggs and scramble them in pan. Allow to set and then stir in with the rest of the vegetables.
  • Add the cooked rice, soy sauce and season.
  • Done! Enjoy 🙂


So quick and easy – so, next time you have the urge to call the Chinese takeaway, put the phone down. This is egg fried rice at a fraction of the cost and time! 

Gingey Bites Egg fried rice with prawns


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