Name: Spring Veg & Prawn Stir-Fry Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Asian
Ingredients: 200g brown rice; 1 tbsp sesame seeds; Small knob of root ginger, peeled and cut into matchsticks; 300g mixed baby carrots and parsnips, halved lengthways (or large carrots/parsnips cut into thumb-thick slices); 3 spring onions, sliced; 200g pack frozen cooked prawns, defrosted and drained; 1 tbsp vegetable oil or sunflower oil; 2 tbsp hoisin sauce

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Introduction

This Spring Vegetable and Prawn Stir-Fry is a vibrant, healthy dish perfect for a quick weeknight dinner. Packed with fresh veggies, tender prawns, and fragrant ginger, it pairs wonderfully with nutty brown rice for a satisfying meal.

A white bowl filled with stir-fried rice mixed with small shrimp, sliced orange carrots, and thin green onion pieces, topped with a sprinkle of white sesame seeds. The rice has a light brown color, showing it is cooked with sauce. The bowl sits on a white plate with a folded white napkin and a fork resting on the side. The background is a white marbled texture with a soft yellow tint near the bottom. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Boil the brown rice for 25 minutes or until tender. Drain it, then cool quickly under cold water and drain again to stop the cooking process.
Step 2: Toast the sesame seeds in a dry wok over medium heat until golden, then transfer them to a plate and set aside.
Step 3: Heat the wok until very hot, add the oil and ginger, and stir-fry for 30 seconds to release the aroma.
Step 4: Add the carrots, hoisin sauce, and half a cup of water to the wok. Cover and cook over high heat for 4 minutes.
Step 5: Add the parsnips, re-cover, and cook for another 3 minutes until the vegetables are tender.
Step 6: Stir in the cooled rice and cook until piping hot throughout.
Step 7: Add the prawns and sliced spring onions, cooking for 1 to 2 minutes until warmed through.
Step 8: Serve the stir-fry sprinkled with the toasted sesame seeds for a nutty crunch.

Tips & Variations

If baby carrots or parsnips aren’t available, substitute with large carrots and parsnips cut into thumb-thick slices. In season, add baby turnips along with the parsnips for extra flavor and texture.

Storage

Store any leftover stir-fry in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave until piping hot, adding a splash of water if needed to loosen the sauce.

How to Serve

A white bowl filled with a colorful fried rice dish sits on a white plate with a white napkin beneath it. The rice is light brown, mixed with bright orange carrot slices, small beige shrimp, and green onion pieces scattered throughout. The dish is topped with sprinkled white sesame seeds that add texture. Next to the bowl, a silver fork rests on the plate, all placed against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh prawns instead of frozen?

Yes, fresh prawns work well — just make sure they are peeled and deveined before cooking. Add them at the same stage as frozen prawns and cook until just opaque.

Is there a substitute for hoisin sauce?

If you don’t have hoisin sauce, you can use a mix of soy sauce and a small amount of honey or brown sugar for sweetness, though the flavor will be a bit different.