Spicy sprout and prawn fried rice recipe
For a speedy supper that makes the most of seasonal sprouts, try this prawn stir-fry that's dairy-free and utterly delicious. Sprouts have a nutty, sweet flavour that works wonderfully with the soy and sesame glaze in this quick dinner idea.
See method- Serves 4
- 5 mins to prepare and 20 mins to cook
- 492 calories / serving
- Dairy-free
Ingredients
- 2 tbsp groundnut oil
- 400g Brussels sprouts, trimmed and thinly sliced
- 2 garlic cloves, thinly sliced
- 100g bunch spring onions, trimmed and thinly sliced
- 2 x 165g packs raw peeled king prawns
- 2 x 250g packs microwavable basmati rice
- 1 lime, cut into wedges to serve
- 50g peanuts, toasted and roughly chopped
- 30g pack fresh coriander, roughly chopped
For the glaze
- 3 tbsp reduced-salt soy sauce
- 1½ tbsp sesame oil
- 1 tbsp brown sugar
- ½-1 tsp crushed chillies, to taste
Each serving contains
- Energy
- 2060kJ 492.0kcal
- Fat
- 21g
- Saturates
- 4g
- Salt
- 2.0g
- Sugars
- 9g
of the Reference intake
Carbohydrate 48.0gProtein 27.6gFibre 4.0g
Method
- Heat a large, heavy frying pan over a medium heat. Add 1 tbsp oil and cook the sprouts for 8-10 mins, stirring occasionally, until tender and charred in places but still bright green. Transfer to a plate and set aside.
- Add 1 tbsp oil to the pan and add the garlic. Cook for 1-2 mins, stirring frequently, until fragrant. Add the spring onions and prawns and fry for 3 mins or until the prawns are opaque throughout. Transfer to the plate with the sprouts.
- Heat the rice to pack instructions. Add the glaze ingredients to the pan and increase the heat to high. Cook for 3-4 mins until thickened. Add the rice to the pan along with the prawn and sprout mixture and heat until piping hot, stirring to coat in the glaze. Serve with the lime wedges, peanuts and coriander to garnish.
- See more Easy weeknight recipes
