About this recipe:Cooked rice reaches a whole new level when made into Korean-style fried rice with prawns and sweetcorn, topped with a lightly fried egg. Serve with kimchi and other Korean side dishes for an authentic taste.
2 tablespoons olive oil
1 carrot, diced
1/2 green pepper, diced
250g prawns, peeled and deveined
1/2 onion, diced
220g sweetcorn, drained
2 cloves garlic, thinly sliced
1 tablespoon olive oil
2 eggs, beaten
625g cooked rice, cooled
2 tablespoons oyster sauce, or more to taste
2 tablespoons soy sauce
1 tablespoon butter
1/2 teaspoon salt
1 teaspoon butter, or as needed
4 eggs, to serve (optional)
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Method Prep:30min › Cook:30min › Ready in:1hr
Heat 2 tablespoons olive oil in a large pan over medium heat; add carrots and green pepper. Cook and stir until slightly softened, about 5 minutes. Add prawns, onion, sweetcorn and garlic into carrot mixture. Cook and stir until prawns turn pink, 5 more minutes. Pour off any liquid. Turn heat to low and let mixture simmer.
Heat 1 tablespoon olive oil in a separate pan over medium heat; pour 2 beaten eggs into hot oil and scramble the eggs until firm and no longer runny, 2 to 3 minutes. Mix scrambled eggs lightly into prawn and vegetable mixture.
Stir rice, oyster sauce, soy sauce, 1 tablespoon butter and salt into prawn and vegetable mixture, tossing until thoroughly combined.
Heat 1 teaspoon butter in a small nonstick pan over medium heat until butter stops foaming; break 1 of the 4 remaining eggs into the hot butter. Cover pan and let egg cook until the bottom is slightly browned, the yolk is runny, and the top of the white is slightly firm, about 3 minutes. Set egg aside. Repeat with remaining 3 eggs.
Serve prawn fried rice topped with fried eggs. For a nice presentation, fill a bowl with 1/4 of the fried rice, press down lightly and turn fried rice out onto a serving plate in a dome shape; top with a fried egg. Repeat with remaining rice and eggs.