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Prawn and Veggie Stir Fry with Jasmine Rice Recipe

Prawn and Veggie Stir Fry with Jasmine Rice recipe


This is a yummy dish with prawns, colorful veggies, and jasmine rice. We cook the rice, then stir fry prawns, add veggies, and mix with a sweet and tangy sauce. It's fun and easy to make!


1 cup jasmine rice
3 cloves garlic
1 x 2 inch piece ginger root
1 lb raw peeled prawns
1 orange bell pepper
1 green bell pepper
8 oz cremini mushrooms
1 tablespoon cornstarch
2 tablespoons honey
3 tablespoons rice vinegar
1/2 teaspoon salt
4 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 tablespoons olive oil


Rinse 1 cup jasmine rice under cold water, then cook with 2 cups of water and 1/2 teaspoon salt. Bring to a boil, then simmer covered for 15 minutes.
Thaw prawns if frozen. Peel and mince 3 cloves garlic and a 2 inch piece of ginger.
Seed and slice both bell peppers and 8 oz of mushrooms.
Heat 1 tablespoon olive oil in a pan over medium-high heat. Cook prawns for 2-3 minutes until pink. Remove prawns from pan.
Add another tablespoon of olive oil to the pan. Stir fry garlic, ginger, bell peppers, and mushrooms for 4 minutes.
Mix 4 tablespoons soy sauce, 3 tablespoons rice vinegar, 1 tablespoon sesame oil, 2 tablespoons honey, and 1 tablespoon cornstarch to make the sauce.
Add prawns back to the pan with the veggies. Pour the sauce over and cook for another 2 minutes until thickened.
Fluff the jasmine rice with a fork and serve with the prawn and veggie stir fry on top.

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