Prawn & Walnut Egg Fried Rice

Course dinner
Keyword egg fried rice, prawn, walnuts
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 547kcal


  • 200 g brown basmati rice
  • tbsp toasted sesame oil
  • 3 medium eggs beaten
  • 4 spring onions sliced
  • 100 g frozen peas defrosted
  • 100 g edamame beans
  • 100 g California Walnuts chopped
  • 200 g raw king prawns
  • 1 tbsp fish sauce


  • Cook the rice in boiling water for 25 minutes until tender, drain.
  • Heat ½ tbsp oil in a large frying pan and add the egg, leave until just setting then stir to roughly scramble, remove and set aside.
  • Add the remaining oil to the pan and fry the spring onions, peas and beans for 3 minutes. Stir in the Walnuts and prawns and cook for 3 minutes until the prawns have turned pink throughout.
  • Add in the cooked rice and fish sauce and stir until heated through.

Cooks tip

  • For a speedy tip, try using 2 pouches of cooked brown or white basmati rice.


Serving: 4g | Calories: 547kcal | Carbohydrates: 4.2g | Protein: 28g | Fat: 29g | Saturated Fat: 4g | Fibre: 5.8g | Sugar: 3.5g
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