Scrambled Egg and Prawn Stir Fry recipe

Preparation Time: 20 minutes | Cooking Time: 15 minutes

This Chinese twist on scrambled eggs is packed with protein and has bags of flavour to boot. Eggs, spring onions, ginger, chilli and soy sauce are combined with prawns and a drop of sesame oil to create a well-flavoured dish just perfect for breakfast or lunch.


  • 4 eggs
  • 100g prawns, cooked
  • 4 spring onions
  • 1 thumb-sized knob ginger
  • 1 garlic clove
  • 1/2 red chilli
  • Large handful fresh beansprouts
  • 1 tbsp. sesame oil
  • 1 tbsp. soy sauce or more to taste


  1. Slice the ginger into matchsticks. Thinly slice the garlic and red chilli. Shred the spring onions.

  2. Heat the oil in a large frying pan or wok. Add the prawns and stir fry until they get a little colour. Add half of the spring onions, the beansprouts, the ginger, garlic and chilli and fry until fragrant for a minute or so.

  3. Add the eggs and fry for a few minutes. Move the eggs around with a spatula or until they are set. Once completely set, add the soy sauce, sizzle, and then serve hot from the pan.

For extra flavour, add a little curry powder or throw in some green beans or sugarsnap peas. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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