Prawn and Brussel Sprouts Rice

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 to give it the typical Chinese flavour. And also used Brussel 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.

prawn and baby cabbage rice


1. Long grained rice – 2 cups, washed and drained
2. Prawns – 200 gm, cut into bite-sized pieces
3. Brussel sprouts – 1 cup, shredded
4. Red onion – 1 small, chopped
5. Soy sauce – 1-2 tbsp
6. Tomato sauce – 1 tbsp
7. Salt – to taste
8. Black pepper – to taste
9. Spring onion – chopped, for garnish
10. Vegetable oil – 2 tbsp.


• Cook the rice in salted boiling water, drain and keep aside.
• In a wok or large kadai, heat oil.
• Add chopped onions and sauté on high heat for a minute.
• Then add prawns and cook for two minutes.
• Add the shredded Brussels sprouts and cook for 30 seconds.
• Add the seasonings and mix well.
• Add the rice and mix well. Remove from heat.
• Garnish with chopped spring onions.


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