Kitchen notes · a little help before you start
Garlic prawn rice
Lemon and garlic make a bowl of prawn rice especially inviting, with parsley adding a fresh finish. The prawns bring a gentle sweetness against the savory grains. There's plenty of pleasure in a simple spoonful that catches some rice along with a tender prawn.
- Prep
- 5 min
- Cook
- 18 min
- Total
- 23 min
- Original yield
- Serves 4
- Ingredients
- 6 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Seafood
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Rice dishes
A few quick notes
1. Cook rice first
Cook the rice according to its packet and set it aside before combining it with the prawns.
2. Brief garlic cook
Fry the thinly sliced garlic only until fragrant before tipping the prawns into the pan.
3. Turn the prawns
Cook the prawns on both sides until pink and cooked through before adding the lemon.
Get to know the ingredients
Prawns
Peel and devein the prawns before cooking so they are ready to eat with the rice.
Lemon
Keep the zest and juice for the prawns, with extra lemon pieces reserved for serving.
Parsley
Finely chop the parsley and divide it between the prawns and the finished rice topping.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Garlic prawn rice
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Parsley and lemon pieces
Top the finished rice with the remaining parsley and offer the extra lemon pieces for squeezing.
A little more help as you go
Oil for the rice
Reserve the final portion of olive oil to add with the cooked rice during the toss.
Coat the grains
Toss the cooked rice through the lemony prawns before its brief final warming in the pan.
A few questions you might have
Is the rice cooked in the prawn pan?
Cook it separately first, then add the cooked grains to the prawns near the end.
When should I season the dish?
Season after tossing and warming the rice with the prawns, just before taking the pan off heat.
Does the lemon go in before the rice?
Yes, stir the lemon juice, zest and half the parsley through the prawns before adding rice.
Should the garlic be minced?
Use thinly sliced garlic here, giving it a short fry in olive oil before the prawns.
Do I leave the rice on heat after mixing?
Give the coated rice its brief final cook, then remove it from heat for the toppings.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: bbcgoodfood.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
