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Pea, Prawn and Mushroom Egg-Fried Rice

Quick and easy, this Pea, Prawn and Mushroom Egg-Fried Rice is a filling mid-week dinner idea that puts leftovers to good use.

From the book

Rachel Phipps


Egg-fried rice makes a fantastic, satisfying, last-minute supper, especially if served with a couple of ice-cold beers. This is also one of those great-for-leftovers dishes; make it with leftover cooked rice (which shouldn’t be kept for more than a day or two) and whatever prawns are still in the freezer, leftover pieces of roast chicken and any Asian vegetables you have to hand.

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2 tsp light oil
1 tbsp shiitake or chestnut mushrooms, sliced
a small handful of frozen peas or petits pois
a small handful of frozen cooked prawns
2 spring onions, trimmed and sliced
60g cooked and cold leftover rice
1 tsp toasted sesame oil


Heat 1 teaspoon of the oil in a wok or very large frying pan over a very high heat. Beat the egg, add to the pan and quickly scramble. Remove the egg from the pan, and set aside.

Heat the remaining teaspoon of oil and cook the mushrooms for a few minutes until they are slightly soft. Add the frozen peas, prawns and the sliced spring onions to the pan and cook until the prawns have defrosted. Add the rice and fry until everything is combined and the rice is thoroughly heated. Return the egg to the pan along with the soy sauce and sesame oil. Toss until all of the rice is well coated.


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From the book: Student Eats: Fast, Cheap, Healthy – the best tried-and-tested recipes for students

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