Brussels Sprouts and Prawns Rice
Sprouts. I know there are people that hate them, but I definitely love them and believe that this recipe will convert brussels sprouts haters. Cooked right, they will give this beautiful nutty-sweet flavour and soft but still with a bit of crunch texture.
When I say it is quick and easy, I seriously mean it. I am the happiest person in the kitchen when I prep the lunch boxes and have this recipe planned. It takes literally 20 min, makes a big batch for 4 servings and tastes amazing.
We can do all the steps probably in the time of cooking the rice. It’s just a prep of few ingredients and the easiest sauce ever. You can make it spicier by using some chilli flakes while cooking or dressing with some sriracha on top before serving. That’s completely optional, the mild version is also super yummy.
Brussels sprouts and Prawn Rice
Ingredients
- 500 g Brussels Sprouts
- 300 g KingPrawns cooked
- 3 Garlic Cloves sliced
- 1 Red Onion chopped
- 2 cups Basmati Rice
- Fresh Coriander
- Lemon
- Siracha optional
For the sauce
- 4 tbsp Soya Sauce
- 2 tbsp Sesame Oil
- 1,5 tbsp Brown Sugar
Instructions
- Trim the washed sprouts and slice into medium thickness slices (around 3-4 cut per sprout).
- Cook rice according to the instructions on your packaging. In a small bowl mix soya sauce, sesame oil and brown sugar to prepare the sauce. Set aside.
- Meanwhile, heat1 tbsp of olive oil on medium heat in a deep frying pan. Add sprouts and cook for 8-10min until browned in some places but still bright green. Transfer to a plate and set aside.
- Add 1 tbsp of oil into the frying pan and add garlic and onion. Cook for 4 min stirring frequently. Put in sprouts and prawns. Cook for 3-4 min until warmed up. Follow with cooked rice and sauce. Mix everything evenly.
- Serve with freshly chopped coriander and squeeze of lemon juice. Dress with sriracha for an extra kick (optional).