Recently, I went to a Chinese restaurant where we ordered prawn and cabbage fried rice. We loved it and so I tried to re-create the dish at home using simple ingredients. Didn’t want to use the different Asian sauces and so used just soy sauce and chilli sauce to give it the typical Chinese flavour. And also used brussels sprouts which gave a slightly different texture to the dish.
An easy meal to satiate your Chinese taste buds. And also a great lunch/tiffin box idea for the busy mornings or weekday dinners.
- Medium grain rice – 2 cups, washed and soak for at least 30 minutes to reduce cooking time
- Prawns – 200 gm, cut into bite-sized pieces
- Brussels sprouts – 1 cup, shredded
- Red onion – 1 small, chopped
- Soy sauce – 1-2 tbsp
- Chilli sauce – 1 tbsp
- Salt – to taste
- Black pepper – to taste
- Spring onion – chopped, for garnish
- Vegetable oil – 2 tbsp
- Sesame oil – 1 tsp
Note – Any kind of rice can be used for this dish. And if you have leftover rice, works perfectly too.
- Cook the rice in salted boiling water, drain and keep aside.
- In a wok or large kadai, heat the vegetable and sesame oil.
- Add chopped onions and sauté on high heat for a minute.
- Then add prawns and cook till the prawns are almost done.
- Add the shredded sprouts and cook for 30 seconds.
- Add the soy, chilli sauce and pepper; mix well.
- Add the rice and mix well to combine. Taste and season with salt if necessary.
- Serve warm garnished with chopped spring onions.
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