Three-delight fried rice with prawns

Ingredients

• 350 glong-grain rice
• 1carrot
• 2 tablespoonspeas
• 2eggs
• amount not specifiedcooked ham
• 6–8prawns
• 2 tablespoonssoy sauce
• 1 clovegarlic
• to tastefreshly ground black pepper
• a drizzlevegetable oil, or mild olive oil
• a little, for cooking the ricesalt

Instructions

1. 1

   Cook the rice

   Bring a large pan of water with a little salt to the boil. Add the rice and cook it for the time recommended on the packet, then drain and set aside.

2. 2

   Prepare vegetables

   Peel and dice the carrot. Bring a little water to the boil in a pan, add the carrot and peas, and cook for 1 minute 30 seconds. Remove them and set aside.

3. 3

   Cook the prawns

   Add the prawns to the same water and cook for 1 minute. Take them out and set aside.

4. 4

   Fry garlic

   Heat a drizzle of oil in a frying pan. Once hot, add the finely chopped garlic and fry for a few seconds.

5. 5

   Add egg and rice

   Beat the eggs and pour them into the pan. Add the rice and stir, breaking up the set egg so it is distributed through the grains.

6. 6

   Finish the rice

   Stir in the diced cooked ham, peas, prawns and carrot. Add the soy sauce and freshly ground pepper, mixing until everything is coated, then serve.

What is three-delight fried rice?

Three-delight fried rice is a Chinese-inspired rice dish combining egg, ham and prawns with vegetables. The name refers to its mix of savoury additions rather than a fixed set of ingredients.

This version uses long-grain rice, carrot and peas, with soy sauce for seasoning. The separate cooking of the rice and quick-cooked additions helps keep the flavours distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 18g protein, 65g carbs, 8g fat.

Most of the carbohydrates come from the rice, while the egg, ham and prawns contribute much of the protein. Oil and egg supply fat, and soy sauce can contribute a substantial share of the sodium. Serve with extra vegetables if you want a more balanced plate without adding much more rice.

The rice sets the texture

Long-grain rice: cook it according to its packet instructions, then drain it well before adding it to the pan. Drier, separated grains are easier to stir through the egg and toppings.

Blanch the vegetables briefly

Carrot and peas: the method gives them just 1 minute 30 seconds in boiling water. This softens them while helping them retain some bite when stirred into the rice.

Prawns: cook these separately in the same water for 1 minute, then remove them. Their short cooking time helps prevent them becoming tough.

Let the egg set among the grains

Egg first: pour the beaten eggs into the pan after briefly frying the garlic, then add the rice. Stir as the egg sets so it breaks into small pieces throughout the grains.

Season at the end

Soy sauce: add it with the ham, prawns and vegetables once the rice is in the pan. Stir thoroughly so its savoury flavour reaches the whole dish.

Pepper: freshly ground pepper is added at the same stage. Taste before adding extra salt, since soy sauce is already salty.

Serve it as a complete meal

The rice, egg, ham and prawns make this filling enough to serve on its own. For a fresher contrast, pair it with a simple green salad or lightly dressed vegetables.

Recipe notes & tips

• Drain the rice thoroughly after cooking so excess water does not make the finished dish soggy.
• Dice the carrot and ham into small, even pieces so they distribute easily through the rice.
• Keep the prawns to their stated 1-minute cooking time, then set them aside until the final stir-through.
• Chop the garlic finely so it cooks quickly and mixes evenly into the pan.
• Taste before adding extra salt, as the soy sauce already seasons the rice.

Variations

• Add spring onion: stir in sliced spring onion with the other toppings for a fresh savoury note.
• Use chicken: replace the prawns with cooked, diced chicken for a different protein.
• Add more vegetables: include finely diced vegetables alongside the carrot and peas.
• Make it vegetarian: omit the prawns and ham, and add extra vegetables in their place.
• Adjust the seasoning: add soy sauce gradually and finish with pepper to suit your taste.

Common mistakes to avoid

• Wet rice: drain it well before frying so it does not turn the dish heavy or sticky.
• Overcooked prawns: remove them after 1 minute in the boiling water, as directed.
• Large carrot pieces: dice the carrot small so it cooks quickly and mixes evenly.
• Burnt garlic: fry it for only a few seconds before adding the egg.
• Too much salt: taste after adding soy sauce before seasoning further.

How to store

Refrigerate leftovers promptly in a covered container and eat within 1–2 days. Reheat until steaming hot throughout, adding a small splash of water if the rice seems dry; avoid reheating more than once.

Frequently asked questions