A fast prawn egg fried rice with juicy prawns, scrambled eggs, vegetables, soy sauce, and wok-tossed rice.
Calories
410kcal
Protein
22g
Carbs
39g
Fat
18g
Clean the prawns by removing the shells and vein, then wash and keep them ready for cooking.
Heat oil in a wok, cook the whisked eggs on medium heat until done, then break them into small pieces and set aside.
Heat more oil, fry the chopped garlic until light golden, then add the prawns and cook until pink. Add peas, carrot, cabbage, capsicum, and corn and stir-fry briefly.
Add salt, black pepper, and white pepper, then add the boiled rice and toss well to combine.
Add vinegar, soy sauce, spring onion, and cooked eggs, toss for another minute or two, then serve hot.
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