Egg-fried rice with prawns, peas and ham

  • Preparation time: 15 minutes
  • Cooking time: 5 minutes
  • Total time: 20 minutes 20 minutes

Serves: 4


150g essential Waitrose long grain rice

2 eggs

2 tsp sesame oil

1 tbsp vegetable oil

100g frozen cooked and peeled king prawns, defrosted

50g thick-sliced ham, shredded

100g essential Waitrose frozen peas, defrosted

4 salad onions, sliced on the diagonal

50g mange tout, halved

2 tbsp light soy sauce


  1. Cook the rice according to packet instructions and tip into a large tray to cool quickly. Meanwhile, beat the eggs with the sesame oil; set aside.
  2. Heat the vegetable oil in a wok or large frying pan over a high heat. Add the rice and stir-fry for 2 minutes, then add the prawns, ham and peas, and cook for another 2 minutes.
  3. Push the rice to one side and add the eggs, allowing them to set for 10 seconds, then break up and toss with the rice. Add the salad onions, mange tout and soy sauce and cook for a further minute. Serve immediately