Dinner

Prawn & Chilli Rice Frittata Recipe

ByHailey Reed January 3, 2026January 3, 2026

Introduction

This prawn and chilli frittata is a vibrant, flavorful dish perfect for using up leftover rice with prawns. It combines fresh herbs, spicy chilli, and tender vegetables in a simple, satisfying meal ideal for breakfast, lunch, or dinner.

The image shows a white container lined with crinkled white parchment paper holding two thick slices of a frittata, each slice layered with a golden yellow egg base mixed with chunks of red bell pepper and green pesto spread on part of the top surfaces. Visible inside the frittata are small pink shrimp pieces and bits of melted cheese. Beside the frittata slices is a fresh salad made with bright green lettuce leaves, sliced cucumbers, halved cherry tomatoes, and thin red pepper strips. A few long green onions stick out from the top left corner. The container is placed on a white marbled surface, and a pale blue lid rests partly open at the top right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 eggs
10g soft herbs (coriander, parsley, basil, or chives), roughly chopped
1 tbsp olive oil
1 banana shallot, finely chopped
1 chilli (deseeded if you prefer less heat), finely chopped
1 red pepper, sliced
2 garlic cloves, finely chopped
300g leftover rice with prawns
2 tbsp pesto (optional)
Salad, to serve

Instructions

Step 1: Beat the eggs in a bowl with the chopped soft herbs and set aside.
Step 2: Heat the olive oil in a non-stick frying pan over medium heat. Add the shallots and chilli and cook for 4 to 5 minutes until softened.
Step 3: Stir in the sliced red pepper and cook for another 4 to 5 minutes, then add the garlic and cook for 2 minutes until fragrant.
Step 4: Mix in the leftover rice with prawns, spreading it evenly in the pan.
Step 5: Pour the beaten eggs over the mixture, tilting the pan to spread the eggs evenly.
Step 6: Dollop pesto over the top if using, then swirl it through the eggs with the back of a spoon.
Step 7: Cook the frittata for 5 minutes uncovered, then cover and cook for a few more minutes until the eggs are fully set with no raw spots remaining.
Step 8: Cut into wedges and serve warm with a fresh salad.

Tips & Variations

Use any combination of soft herbs you like to customize the flavor.
Deseed the chilli to reduce heat or leave in for a spicier dish.
Add a sprinkle of cheese on top before covering to create a creamy texture.
If you don’t have leftover rice with prawns, cooked prawns and fresh rice can be used instead.

Storage

Store any leftover frittata in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in the microwave until warmed through. For best texture, avoid reheating too long.

How to Serve

The image shows a light blue lunch box lined with white parchment paper, filled with two thick slices of frittata on the right side. The frittata has a golden-yellow base with visible chunks of red bell peppers, green herb sauce spots, small white cheesy patches, and shrimp pieces embedded inside. To the left of the frittata slices, there is a fresh salad made of bright green lettuce leaves, halved cherry tomatoes, thin cucumber slices, and thin red pepper strips. Next to the salad, a small bunch of green onions stands upright. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this frittata vegetarian?

Yes, simply omit the prawns and replace the leftover rice with prawns with plain cooked rice or add your favorite vegetables like mushrooms or spinach for added flavor.