Egg Prawn Rice Bowl

The Egg Prawn Rice Bowl is a quick and satisfying dish where savoury rice is folded with juicy prawns and soft scrambled egg, then shaped into a neat dome. It’s visually appealing and packed with balanced flavour and texture. With simple ingredients and speedy cooking, it makes an ideal lunch or fuss-free dinner.

Prawn Egg Rice Bowl Recipe - TheRecipe.Website

Prep Time 10

Cook Time 15

Total Time 25

Servings Portions

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.

Nutrition