Spanish-style egg fried rice with ham and prawns (arroz tres delicias)
The fried rice from Spain's Chinese restaurants that has become a home supper: long-grain rice stir-fried with bits of omelette, ham, prawns, peas and carrot, seasoned with a splash of soy sauce. It's best made with rice cooked the day before.
- 28 minTime
- 25 minHands-on
- 4Portions
- ≈ €1.65per portion
- 550kcal per portion
Ingredients for 4 portions
- 300 gRice, long-grain
- to tasteSalt
- 3Eggs
- 3 tbspRapeseed oil
- 2Carrots, finely diced
- 150 gGreen peas, frozen
- 150 gHam, diced
- 200 gPrawns, peeled
- 3 tbspSoy sauce
Method
- Cook the rice in plenty of salted boiling water for about 15 minutes, until tender but not sticky. Drain, rinse under cold water and leave to drain well. If you have rice cooked the day before, skip this step.
- Meanwhile, beat the eggs with a pinch of salt. Heat a tablespoon of the oil in a wok or large frying pan and cook a thin omelette. Lift it out and cut it into small pieces.
- Heat the rest of the oil in the same pan and stir-fry the carrots over a high heat for 4 minutes. Add the peas and stir-fry for 3 minutes more.
- Add the ham and prawns and stir-fry for 2–3 minutes, until the prawns turn pink.
- Add the well-drained rice and stir-fry everything over a high heat for 4–5 minutes, until the rice is hot and separate.
- Stir in the omelette and the soy sauce, mix well and serve straight away.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
