Prawn and Sugar Snap Stir Fry with Fried Rice Recipe

(21 ratings)

prawn and sugar-snap stir-fry with fried rice
Preparation Time5 mins
Cooking Time10 mins
Total Time15 mins
Nutrition Per PortionRDA
Calories380 Kcal19%
Fat14 g20%
Saturated Fat2.5 g13%

The usual problem we all find with stir fries is much too much chopping, but this one is quick and delicious. Super speedy to prepare and super scrummy to consume, this is a firm favourite dish of ours; it sure beats any takeaway!

Enjoy low saturated fat (fantastic for those of you watching your cholesterol) as well as protein from the prawns and vegetable related benefits from the sugar snap peas and mangetout. This prawn and sugar snap stir fry with fried rice is a light, low calorie main meal option, and is a much healthier alternative to traditional Oriental recipes involving soy sauce. Choose between basmati and jasmine rice (at the discretion of your personal preference), and enjoy some added "tang" from the lime juice.

You're unlikely to have used soy sauce, rice wine, lime juice and coriander altogether before, but we promise they're a wonderful combination, and complement this stir fry perfectly. The chilli and coriander add a warmth, but spice is not the overall aim of this dish, so this flavour is not overwhelming. Get your chopsticks out, and serve with a white wine for a light food and drink combination and overall effect. Why not experiment by making a smaller portion for lunch or as a side dish for an Oriental chicken dish?


1. Heat the oil in a non-stick frying pan or wok over a medium heat. Add the sugar snap peas, mangetout and chilli, and fry for 5 minutes over a medium-high heat. Add the prawns and cook for a further 1-2 minutes.

2. Add the rice and cook for a further 2-3 minutes until hot. Stir through the soy sauce, rice wine, lime juice and coriander, then serve immediately.


  • 2 tbsp sesame oil
  • 100g sugar snap peas
  • 100g mangetout
  • ½ red chilli, finely sliced
  • 180g raw jumbo king prawns
  • 1 pouch of cooked basmati or jasmine rice
  • 3tbsp dark soy sauce
  • 2tbsp rice wine
  • juice of ½ lime
  • ½ bunch coriander, roughly chopped
Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.