Quick Stir Fry Prawns With Egg Fried Spinach & Mushroom Rice

3.4/5 rating (48 votes)
  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 15 mins
  • Difficulty: Very Easy
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Quick Stir Fry Prawns With Egg Fried Spinach & Mushroom Rice
A quick and tasty meal that's loads better than a takeaway.


  • 4 tbsp olive oil
  • 1 small onion, finely chopped
  • 8 chestnut mushrooms roughly chopped
  • 2 packs microwavable brown basmati rice
  • 2 eggs, beaten
  • 50g baby leaf spinach approx
  • salt and freshly milled black pepper
  • 2 tbsp olive oil
  • 350g frozen medium sized prawns, defrosted, cut into 2 or 3 pieces depending on size
  • 4 tbsp Soy Sauce or Tamari
  • 4 tbsp tomato ketchup
  • 4 tbsp any vinegar
  • 4 tbsp Mirin (optional)

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  • Heat two tbsp of oil, then add the onion and mushroom and cook for 3-4 minutes to soften and take a little colour over a high – ish heat.
  • Re heat the packs of rice for 2 minutes, then crush the bags slightly, to break up the rice.
  • Once the onions are cooked, spoon out of the wok or frying pan, then heat the next 2 tbsp of oil.
  • Once hot pour in the beaten egg and stir very quickly, so the eggs cook and break up nicely. Cook until nice and dry.
  • Add the spinach to the cooked egg, then the cooked onions and mushrooms and warm through until the spinach wilts, then season well with salt and pepper.
  • Meanwhile, heat the last two tbsp of oil and add the prawns and cook over a high heat for 2 minutes.
  • Add the soy, ketchup, vinegar and mirin if using and cook until the prawns are just cooked through, probably a minute or so. Season well with salt and pepper.
  • Spoon the egg rice into deep bowls and top with the prawns and sauce evenly and serve asap.