Prawn & Asparagus Stiry Fry With Black Rice
Prep time
Cook time
Total time
A light and fresh prawn & asparagus stir fry with nutritious black rice.
Recipe type: Mani
Serves: 4
  • 250g (1¼ cups) black rice, rinsed
  • 1 tablespoon peanut oil
  • 400g peeled green (raw) prawns
  • 3 garlic cloves, finely chopped
  • 1 long fresh red chili, seeded, finely chopped
  • 2 bunches mini asparagus, halved
  • 200g sugar snap peas, trimmed
  • 175g mini capsicums, halved
  • 2 tablespoons water
  • 4 green shallots, sliced
  • 1 tablespoon soy sauce (or salt-reduced tamari)
  • 1 tablespoon Chinese cooking wine (or dry sherry)
  • Coriander leaves, to serve
  1. Cook rice in a large saucepan of boiling water for 25 minutes or until al dente. Drain.
  2. Meanwhile, heat half the oil in a large wok over high heat. Stir fry the prawns, in batches, for 2 minutes or until golden and just cooked through. Transfer to a bowl.
  3. Stir fry garlic and chili over high heat for 30 seconds or until aromatic. Add asparagus, peas, capsicums and water. Stir fry for 2-3 minutes until vegetables are tender crisp.
  4. Add rice, shallots and prawns to wok and stir fry to combine. Add the soy sauce and wine. Stir fry for 1-2 minutes or until heated through and well combined.
  5. Serve and sprinkle with coriander leaves.
Recipe by sweetest kitchen at