Some dishes win you over before you even take a bite, and the Egg Prawn Rice Bowl is one of those quiet showstoppers. A mound of savoury rice, gently pressed into a neat dome, topped with flecks of green chives and rich with golden scrambled egg and juicy prawns, makes a visual statement before you’ve even lifted a fork. It’s the kind of meal that feels both comforting and quietly elegant—simple ingredients, carefully handled, becoming something memorable.
The dome presentation is more than just aesthetic flair. Pressing the rice into a dish or bowl before flipping it onto a plate gives the Egg Prawn Rice Bowl its signature shape and a sense of occasion. It also helps keep the heat in, trapping the aroma so it greets you in a warm burst as soon as you break into it. The outer grains form a lightly textured surface, while inside remains tender and full of flavour from the prawns, egg, and seasonings. Every spoonful becomes a balanced bite.
The scrambled egg woven through the rice adds both richness and a soft contrast to the individual grains. Unlike larger omelette-style pieces, lightly scrambled egg disperses more evenly, coating the rice without overpowering it. Combined with the sweet, briny bite of prawns, the dish takes on a layered character. Prawns bring both texture and depth—they’re firm yet delicate, and they lend a savoury note that permeates the rice as it cooks.
Then there are the chives: small but mighty. Sprinkled over the finished dome, they bring brightness, colour, and a subtle onion-like flavour that ties everything together. That final dusting of green isn’t just decorative—it lifts the whole Egg Prawn Rice Bowl and adds a fresh herbal note to each bite.
Part of Egg Prawn Rice Bowls charm is its adaptability. Fried rice is a canvas. You can imagine chefs and home cooks alike tossing in favourite additions—ginger, garlic, a dash of soy, or a hint of chilli—without taking away from the stars of the show. But even in its most classic form, the combination of rice, egg, and prawns is immensely satisfying. It’s familiar comfort food with a touch of refinement.
The dome shape also encourages mindful eating. Rather than a loose scattering of rice across a plate, you’re presented with something compact and enticing, almost like unwrapping a culinary surprise. Tap your spoon into the top and the structure yields gently, releasing steam and scent. The sound is soft, but it signals warmth, care, and flavour waiting underneath.
The Egg Prawn Rice Bowl works across occasions. It’s an ideal lunch, impressive enough for dinner guests, and even stands up as a centrepiece at a family meal. Kids love the fun shape, while adults appreciate the balance of protein, grain, and fresh garnish. It doesn’t shout for attention, yet it draws the eye immediately.
Its versatility also makes it easy to pair with other elements to turn a single plate into a full spread. Whether you prefer contrasting textures, cooling accompaniments, or something crisp to nibble alongside, there are plenty of options that complement without overshadowing.
Here are some excellent suggestions to serve alongside the Egg Prawn Rice Bowl:
Ideas to Serve With the Egg Prawn Rice Bowl
- Steamed pak choi or tenderstem broccoli with a light soy or sesame dressing
- Crisp vegetable spring rolls or gyoza with a dipping sauce
- Cucumber salad with rice vinegar and sesame seeds
- Stir-fried mixed vegetables such as peppers, snow peas, and carrots
- Light miso soup or a clear broth with mushrooms or tofu
- Sesame-dressed beansprouts or shredded cabbage slaw
- Sweet chilli dipping sauce or garlic-infused soy on the side
- Tempura prawns or vegetables for extra crunch
- A small plate of pickled radish or kimchi for contrast
However you choose to plate it, the Egg Prawn Rice Bowl isn’t just food—it’s thoughtful cooking. It blends texture, flavour, colour, and presentation in a way that feels complete yet leaves room for creativity. This is comfort food at its most considered, and it never goes out of style.
Egg Prawn Rice Bowl
Ingredients
- 2 cups jasmine rice cooked and cooled or long-grain rice
- 150 g raw prawns peeled and deveined
- 3 medium eggs free range
- 1 tbsp vegetable oil or sunflower oil
- 1 tsp sesame oil
- 2 tbsp light soy sauce
- 1 clove garlic finely chopped (optional)
- 1 bunch chives spring onion finely chopped (plus extra for garnish)
- 1 pinch black pepper
- salt to taste
Instructions
- Crack the eggs into a bowl, season lightly with salt and pepper, and whisk until combined.3 medium eggs, salt, 1 pinch black pepper
- Heat half the oil in a frying pan or wok over medium-high heat.1 tbsp vegetable oil
- Add the prawns and cook for 2–3 minutes until pink and opaque. Remove and set aside.150 g raw prawns
- Add a little more oil if needed, then pour in the beaten eggs.
- Gently scramble until just set but still soft, then transfer to a separate plate.
- In the same pan, heat the remaining oil. Add garlic (if using) and stir for 30 seconds.1 clove garlic
- Add the cooked rice and stir-fry for 2–3 minutes, breaking up any clumps.2 cups jasmine rice
- Drizzle in the soy sauce and sesame oil, stirring through evenly.1 tsp sesame oil, 2 tbsp light soy sauce
- Return the prawns and scrambled egg to the pan.
- Add chopped spring onion or chives and season with pepper. Stir gently for another minute to warm everything through.1 bunch chives
- Lightly oil or line two small bowls or ramekins. Spoon the rice mixture into each, pressing down gently to create a dome shape.
- Invert onto plates and lift the bowl away carefully.
- Sprinkle extra chopped chives on top and serve the egg prawn rice bowl immediately.
6 comments
I wasn’t sure if this was a side dish or main but is actually both. Easy to make and rammed with flavour. I added a little red chilli for heat and oh yes.
The chives added a fresh kick and the rice held together perfectly.
I loved how light yet filling this dish was. The prawns were juicy and the egg made everything taste so silky.
Simple flavours done beautifully.
The texture balance was spot-on—soft rice, tender prawns and just enough egg to bind it all together.
I’ll definitely make this again.