Stir-fry rice with prawns and sweet chilli recipe

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This stir-fry rice with prawns and sweet chilli is ready in under 30 minutes - the perfect midweek meal

Stir-fry rice with prawns and sweet chilli
(Image credit: Future)
Preparation Time5 mins
Cooking Time25 mins
Cost RangeMid
Nutrition Per PortionRDA
Calories580 Kcal29%
Saturated Fat4 g20%
Fat19 g27%
Carbohydrates60 g23%

Our stir-fry rice with prawns and sweet chilli is ready in under 30 minutes and serves two.

Many of our 15 minute meals could pass as a great alternative to a takeaway and they are quicker and tastier than ordering in. A stir-fry is easy to cook and scale up if you’re catering to more people. You can also swap the ingredients depending on your preferences or what you need to use up for example cooked chicken would work well instead of prawns, as would strips of cooked beef. 


  • 1tbsp rapeseed oil
  • 1 onion, sliced
  • 100g mangetout
  • 150g frozen edamame beans
  • 5cm ginger, peeled and minced
  • 2 garlic cloves, minced
  • 150g raw king prawns
  • 250g long-grain rice pouch
  • 3 medium free-range eggs, beaten

For the sauce:

  • 3tbsp sweet chilli sauce
  • 2tbsp soy sauce
  • 1⁄2tbsp rice wine vinegar
  • 1⁄2tsp chilli flakes

To serve:

  • 4 spring onions, sliced
  • Handful salted peanuts (optional)
  • A handful of coriander, roughly chopped




  1. Heat the oil in a wok over medium heat and cook the onion for 7 mins until soft.
  2. Meanwhile, bring a pan of water to a boil and blanch the mangetout and edamame beans for 1 min, drain, and set aside. Add the ginger and garlic to the onion and cook for a further 2 mins.
  3. Tip in the blanched edamame and mangetout and stir-fry for a further 5 mins. Add the prawns and continue to cook for 2 more mins.
  4. Combine all the sauce ingredients.
  5. Add the rice to the pan, mix everything together, and cook for 5 mins. Move everything to one side of the pan, pour the beaten eggs into the empty side of the pan, and scramble them. Fold everything together and pour over the sauce.
  6. Divide between 2-3 plates and serve with spring onions, peanuts, if adding, and coriander scattered on top.

Top tips for making our stir-fry rice with prawns and sweet chilli

Save even more time on the preparation of this dish by buying some pre-chopped garlic and ginger. 

How can I add more flavour to my stir-fry rice with prawns?

If you like spice Food Writer Jessica Ransom suggests investing in a jar of crispy chilli oil. A little goes a long way and it really adds a delicious depth of flavour. 

What can I use instead of prawns in a stir-fry?

To make this veggie swap the prawns for some big sliced mushrooms. They will absorb the flavour of the sauce nicely and are very hearty. You could also throw in some shredded chicken, pork, or beef, or stick with the veggie theme and fry some tofu. 

Can I make this stir-fry nut free?

Instead of garnishing with peanuts, use some fried crispy onions. They will deliver a delicious crunch and an extra boost of flavour too. 

Profile picture of Jessica Ransom
Jessica Ransom

"The key to a successful stir-fry is having all your prep done in advance. Everything cooks quickly and you need to manage the heat of the pan appropriately so that you achieve a good char and flavour without going too far." 

One of the easiest ways to finely mince your garlic and ginger for this recipe is by using a sharp micro grater such as this one from Joseph Joseph.

Joseph Joseph Handi-Zest Multi-Function Zester - View at Amazon

Joseph Joseph Handi-Zest Multi-Function Zester - View at Amazon

This sharp grater is perfect for getting the zest from your citrus fruit without any bitter pith but it’s also excellent for mincing garlic and ginger. We like the integrated cleaning blade which ensures no waste and makes it easy to wash. 

Check out these cheap family meals if you need some budget-friendly inspiration and our lemon chicken and rice stir-fry makes a great alternative to a takeaway. You might also like our sweet chilli prawn stir-fry.

Jess Meyer
Food Editor

Jess is the Group Food Editor at Future PLC, working across brands in the woman’s lifestyle group, including Woman and Home, Woman’s Weekly, Woman, Woman’s Own, Chat, and Hailing from the Antibodies, Jess has a background in media and video production, with many years of experience working on tv and commercial video projects. After relocating to the UK, Jess studied at Leiths School of Food and Wine in London, graduating with a diploma in culinary arts before gaining a scholarship to study at the Ecole Nationale Superieure de Patisserie (ENSP) in France, where she learned the fine art of French patisserie.

With contributions from