Sweet Chilli Prawn Rice

Allergen and Diet Summary


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For a one-bowl meal bursting with Japanese flavours, try these delicious sweet chilli prawns with brown rice and green beans. This recipe packs over 20g of proteins and make up for a balanced meal in under 500 calories. Great both warm and cold, it's the perfect recipe for a satisfying dinner or healthy lunch-box.

Sweet Chilli Prawn Rice Recipe




Time 40m



One-bowl recipes are a convenient way to get a complete nutritious meal. This Japanese inspired sweet chilli prawns rice bowl is a tasty recipe with an exotic flavour that can bring some excitement to your next lunch!

It’s a simple and balanced main dish with brown rice, and green vegetables with a sweet and spicy twist: a stir-fry of fresh prawns with delicious honey, chilli, soy and sesame sauce. 

You can substitute green beans with your favourite vegetables, and we recommend tenderstem broccoli as an alternative as they go well with the flavours of the dish.

Now, let’s get started with this yummy honey and garlic stir-fry prawn recipe. Get your chopsticks ready!


  • Wholegrain Rice
    280 g
  • Sesame Oil
    2 tbsp
  • Garlic Clove
  • Grated Ginger Root
    1 tsp
  • Green Beans
    400 g
  • Chilli Powder
    1 tsp
  • Fresh Chillies
    1 tbsp
  • Tomato Sauce
    4 tbsp
  • Rice Vinegar
    3 tbsp
  • Gluten-Free Soy Sauce
    2 tbsp
  • Honey
    2 tbsp
  • Cooked Prawns
    300 g
  • Spring Onion
    to taste
Allergens are marked in bold

Recipe Instructions

step 1

Rinse the brown rice under cold water a couple of times or until the water runs clear.

Then, transfer it to a cooking pan, cover with water, and add 1 tbsp of rice vinegar and salt to taste.

Bring to a boil, and simmer for 12 minutes at low heat. Then, remove from the hob and allow the rice to steam covered for a further 15 minutes.

step 2

Meanwhile, let's prepare the green beans.

In a skillet, sizzle 1 tbsp of sesame oil with 1 unit crushed garlic clove and grated ginger root.

Add the green beans and cook them for 10 minutes or until tender. Then, set aside.

step 3

In a clean skillet, sizzle the remaining 1 tbsp of sesame oil with 1 unit crushed garlic clove, chilli powder, and sliced fresh chillies.

Next, add the tomato sauce, 2 tbsp of rice vinegar, soy sauce, and honey.

Cook the sweet chilli sauce for a few minutes and stir in the prawns.

step 4

Divide the prepared rice and green beans among serving bowls.

Then, top with the sweet chilli prawns and sprinkle with chopped spring onions.

You can garnish the dish with sesame seeds, cracked black pepper, and some chillies flakes to taste.


  • If you use frozen prawns for this recipe, allow them to defrost before cooking to make sure they are soft and juicy and that they don’t become overcooked. You can check if your prawns are ready by looking at their shape: if they close up into a "C" they are well cooked, instead if they close up into an "O" shape they are overcooked.

  • If you're using fresh but uncooked prawns, add them to the sweet chilli sauce in step 3 and cook them for 5 minutes or until they turn pink. Add a splash of water if the sauce becomes too dry.