King Prawn Egg Fried Brown Rice

A pescatarian dinner for one. Quantities are for a single portion; multiply them to batch cook.

At a glance

  • 755 kcal, 64g protein, 80g carbs, 19g fat and 5g fibre per serving (approximate)
  • About 20 minutes, preparation and cooking
  • Estimated cost £4.67–£5.15 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.

Ingredients

  • 200g king prawns
  • 90g brown rice (dry weight)
  • 2 eggs
  • 80g frozen peas
  • 2 tbsp soy sauce
  • 1 tsp sesame oil

Method

  1. Cook the brown rice according to its packet instructions, then spread it on a plate to cool slightly.
  2. Cook the king prawns in a non-stick pan over medium heat for 3-4 minutes, turning, until pink and opaque.
  3. Stir-fry frozen peas in a large non-stick pan for 3-4 minutes. Push them to one side, add the beaten eggs, and stir until softly set.
  4. Add the cooled rice and king prawns, stir in soy sauce and sesame oil, and toss over high heat until piping hot.

Making it ahead

Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Cooked rice is stricter: chill it within an hour, keep it for a day at most and reheat it only once. Reheat until steaming hot all the way through. How we handle food safety.

Allergens

Contains, based on the usual UK form of each ingredient: Cereals containing gluten, Crustaceans, Eggs, Sesame, Soybeans. This is not a label check and is not an allergen-free guarantee; always read the packaging.

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