zoom Egg-fried rice with prawns, peas and ham

    Save to your scrapbook

    Egg-fried rice with prawns, peas and ham

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    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

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars