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Photo of Prawn and vegetable fried rice by WW

Prawn and vegetable fried rice

Total Time
20 min
10 min
10 min
This fresh prawn stir-fry is full of green vegetables and crunchy shallots. It takes just a few minutes to throw together and is perfect for a mid-week meal.


Raw peeled prawns

350 g, tails intact

Oyster sauce

¼ cup(s), (60ml)

Soy sauce

2 tbs

Sherry, dry

2 tbs, or shaoxing wine

Sesame seeds

1 tbs, toasted

Mustard cabbage (gai choy)

2 cup(s), (1 bunch), trimmed, cut into 3cm lenths


2 bunch(es), trimmed, cut into 3cm lenths

Frozen green peas

1 cup(s), (120g)

Bean sprouts

2 cup(s), (160g)

Brown rice microwave packet

500 g, (2 packets)

Sunflower oil

1 tbs


2 clove(s), thinly sliced

Green shallot(s)

6 individual, trimmed, cut into 3cm lengths


  1. Pat prawns with paper towel to absorb any excess water. Combine oyster and soy sauces, wine and sesame seeds in a small jug. Combine gai choy, asparagus, peas, bean sprouts and unheated rice in a large bowl.
  2. Heat oil in a wok over high heat. Stir-fry prawns, garlic and shallots for 1 minute or until fragrant. Add asparagus mixture and stir-fry for 2 minutes or until vegetables start to soften. Add sauce mixture and stir-fry for 2 minutes until vegetables are tender and prawns are cooked through. Serve.


Shaoxing wine is a sweet Chinese wine made from fermented rice. It is available in the Asian section of most supermarkets or Asian grocery stores.