Spring Veg & Prawn Stir-fry
This colorful and flavorful stir-fried sesame prawn rice dish is a delightful combination of tender brown rice, crispy mixed baby carrots and parsnips, succulent prawns, and aromatic ginger. Coated in a delicious hoisin sauce and topped with toasted sesame seeds, each bite bursts with a robust blend of textures and tastes that will charm your taste buds. Perfect for a quick and wholesome meal bursting with Asian-inspired flavors.
— Constant Cookbook
Ingredients
- 200g brown rice
- 1 tbsp sesame seeds
- 1 tbsp vegetable oil or sunflower oil
- small knob of root ginger , peeled and cut into matchsticks
- 300g mixed baby carrots and parsnips, halved lengthways
- 2 tbsp hoisin sauce
- 200g pack frozen cooked prawns , defrosted and drained
- 3 spring onions , sliced
Instructions
- Boil the rice for 25 mins or until tender, drain, cool quickly under cold water, then drain again. Toast the sesame seeds in a dry wok until golden, then tip onto a plate and set aside. Heat the wok until really hot, then add the oil and ginger and stir-fry for 30 secs. Add the carrots, hoisin sauce and half a cup of water, then cover and cook over a high heat for 4 mins. Add the parsnips, re-cover and cook for another 3 mins.
- Tip in the rice and cook until piping hot. Throw in the prawns and spring onions for 1-2 mins until warmed through. Serve sprinkled with the toasted sesame seeds.
Cook Time
35M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 640 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 101 grams carbohydrates
- Sugar Content: 15 grams sugar
- Fiber Content: 8 grams fiber
- Protein Content: 33 grams protein
- Sodium Content: 2.4 milligram of sodium
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