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Leftover rice prawn and mushroom stir fry on a plate in front of a wok,

Leftover Rice Prawn and Mushroom Stir Fry

Leftover rice prawn and mushroom stir fry is a delicious quick and easy recipe when you're wondering what to do with leftover rice. A healthy leftover rice recipe that serves 2 and takes just 30 minutes!
Course Dinner
Cuisine Asian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 435kcal
Author Neil


  • 2 tbsp vegetable oil
  • 1 egg beaten
  • 75 g sliced mushrooms chestnut
  • 100 g frozen peas
  • 180 g cooked and peeled prawns*
  • 200 g cooked basmati rice
  • 1 tbsp light soy sauce
  • 2 chopped spring onions
  • ½ tsp sesame oil


  • Add one tablespoon vegetable oil to your pan / wok and heat gently. Drop the egg in and stir around in the oil until the egg is lightly scrambled then remove it with a slotted spoon.
  • Add the remaining tablespoon oil into your pan /wok, turn up the heat and add the sliced mushrooms, stir fry them for 2 minutes then add the frozen peas and prawns and stir fry together until cooked, about 3 minutes (will take slightly longer if you used frozen prawns).
  • Next, add in the cooked rice, soy sauce, spring onions and sesame oi. Toss together and serve.


*I just use frozen supermarket own brand ones.


Calories: 435kcal | Carbohydrates: 38g | Protein: 28g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 308mg | Sodium: 1240mg | Potassium: 479mg | Fiber: 3g | Sugar: 4g | Vitamin A: 620IU | Vitamin C: 25.9mg | Calcium: 181mg | Iron: 3.8mg