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This isn't any ordinary fried rice, this is the king of fried rice! It composes of only the best, the most luxurious and supreme of ingredients. But not really, these ingredients are common and easy to get, it features the humble KING prawn, eggs and long beans.

A perfect fry up of fresh king prawns, broken down with some fresh long beans and bound together by some lovely golden eggs. Smokey, fresh and just packed with flavour. With the mixture of onions, garlic and spring onions you are sure to get nothing but the most fragrant set of fried rice you will ever cook. Not to mention it can be done in under 15 minutes.


  1. 2 Cups Overnight Rice

  2. 300g of King Prawns

  3. 100g of Long Beans

  4. 1 White Onion

  5. 3 Cloves of Garlic

  6. 3 Eggs

  7. 2 Spring Onions

  8. 2tb of Fish Sauce

  9. 1ts of Light Soy Sauce

  10. 1tb of Sesame Seed Oil


  1. Start by peeling and mincing your onions and garlic. Followed by washing your spring onions and slicing it up into small pieces.

  2. Wash and finely chop your long beans. Crack and beat up 3 eggs in a bowl.

  3. If you are using over night rice attempt to break down all the large chunks, this will save you a ton of time and hassle later on.

  4. In a wok or pan add in enough oil to cover the base and heat it up to high heat. You want your wok smoking.

  5. Once smoking hot add in your onions and beans. Fry them for 2-3 minutes till the onions are fragrant and translucent.

  6. Add in your garlic and give it a good mix around.

  7. Create a little well in the center of your wok and add in your eggs. Let it cook for 30 seconds before mixing it up and breaking it apart.

  8. Add in your prawns and give the whole thing a good stir till the prawns are just turning pink/red. Then add in your over night rice and keep on stirring.

  9. Season the whole thing with 2tb of fish sauce, 1ts of light soy sauce, 1tb of sesame seed oil and salt and pepper to taste.

  10. Mix well and serve up.

Enjoy with some extra spring onions sprinkled on top. Happy Cooking,

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