Hollie Wood’s garlic, chilli and ginger prawn rice is the ultimate 15-minute MEAL
When dinner needs to be quick but you still want something that tastes properly satisfying, this garlic, chilli and ginger prawn rice delivers. Fragrant, fresh and full of punchy flavour, it turns a handful of straightforward ingredients into a meal you will want to make on repeat.
Tender prawns and broccoli are tossed through rice with soy, sweet chilli and lime, then finished with coriander and an optional drizzle of chilli oil. Everything comes together in one pan, making it ideal for busy weeknights when both time and washing-up are in short supply.
Serves 4 | Prep time 5 minutes | Cook time 10 minutes
Ingredients
Spray oil
400g raw king prawns, peeled and deveined
1 onion, finely diced
150g tenderstem broccoli, chopped into bite-sized pieces
6 tsp garlic purée
4 tsp ginger purée
1 red chilli, finely chopped — use half for a milder dish
2 tbsp soy sauce
1 tbsp sweet chilli sauce
Juice of 1 lime
500g cold cooked basmati or jasmine rice — microwave rice works well
Chilli oil, to serve, optional
Fresh coriander, roughly chopped, to serve, optional
Method
Spray a large pan with oil and place over a medium-high heat. Add the prawns and cook for two to three minutes, until pink and just cooked through. Transfer to a plate and set aside.
Add the onion and broccoli to the same pan and cook for three to four minutes, until beginning to soften. If needed, add a splash of water and cover with a lid to help the broccoli steam.
Stir in the garlic purée, ginger purée and chopped chilli. Cook for another minute, until fragrant.
Add the soy sauce, sweet chilli sauce and lime juice, then stir through the cooked rice. Continue cooking until the rice is piping hot and evenly coated in the sauce.
Return the prawns to the pan, toss everything together and cook for one final minute.
Divide between four bowls and finish with a drizzle of chilli oil and some chopped coriander, if using.
M+ Tips to Adapt for Children
Leave out the fresh chilli and serve chilli oil separately for adults to add at the table.
Chop the broccoli into smaller pieces or serve it separately if your children prefer to see the individual elements of their meal.
For younger children, check the salt level of the soy sauce and use a reduced-salt version where possible.
15-Minute One Pot by
Hollie Wood
Bringing together 100 flavour-packed recipes made with supermarket-friendly ingredients, each cooked in a single pot, pan or tray and ready in just 15 minutes.
From speedy family dinners and batch-cooking favourites to comforting sweet treats, it is the book to reach for when you want genuinely good home-cooked food with minimal effort, maximum flavour and far less washing-up.