Garlic, Chilli and Ginger Prawn Rice
This prawn and rice stir fry makes a quick and satisfying meal full of punchy flavours. Serve with a drizzle of chilli oil and some coriander for a final touch.
Introduction
Garlic, chilli and ginger prawns are one of my all-time favourites – I could honestly eat them on repeat. So I figured, why not turn them into a proper, full-on meal? This dish has all the bold flavours I love, but with rice, broccoli and loads of saucy goodness to make it feel a bit more satisfying. It’s quick, easy, and totally hits the spot when I want something that feels a little bit special without the fuss.
Ingredients
| Spray oil | |
| 400g | raw king prawns, peeled and deveined |
| 1 | onion, finely diced |
| 150g | tenderstem broccoli, chopped into bite-size pieces |
| 6 tsp | garlic purée |
| 4 tsp | ginger purée |
| 1 | red chilli, finely chopped (use half if you like it milder) |
| 2 tbsp | soy sauce |
| 1 tbsp | sweet chilli sauce |
| Juice of 1 | lime |
| 500g | cold cooked basmati or jasmine rice (I use microwave rice) |
| Chilli oil, to drizzle (optional) | |
| Chopped fresh coriander, to finish (optional) |
Method
Spray a large pan with oil and place over a medium to high heat. Add the prawns and cook for 2–3 minutes, until pink and just cooked, then set aside.
Add the onion and broccoli to the pan and cook for 3–4 minutes, until starting to soften. Add a splash of water and a lid if needed to help the broccoli steam.
Stir in the garlic purée, ginger purée and chilli and cook for another minute, until super fragrant.
Add the soy sauce, sweet chilli sauce and lime juice, then stir through the rice until piping hot and well coated.
Return the prawns to the pan, toss everything together and cook for 1 more minute.
Drizzle with chilli oil and sprinkle with chopped coriander if you fancy.
Calories: 330
Swaps
Swap prawns for tofu. Crispy pan-fried tofu works brilliantly with the garlic, chilli and ginger flavours – just press and cube it, then fry until golden.
Swap rice for wholegrain or cauliflower rice. Wholegrain adds fibre, cauliflower rice lowers the carbs, both soak up the flavours beautifully.
Swap sweet chilli for sriracha. If you fancy more heat and less sweetness, sriracha adds a fiery kick with fewer calories.
Sides
Garlic soy mushrooms. Pan-fry sliced mushrooms with a splash of soy sauce and a little garlic for a savoury, juicy side that’s ready in minutes.
Chilli salt green beans. Toss green beans in a hot pan with a sprinkle of salt and chilli flakes – crisp, spicy, and so moreish.
Pickled carrot ribbons. Quick-pickle carrot strips in a mix of vinegar and sugar, for a zingy crunch that cuts through the richness of the dish.
Reviews
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