The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Speedy Tiger Prawn Nasi Goreng
Stir-fry o-clock. Tonight, you're whipping up Indonesian-style, egg-fried rice. Sizzle garlic, ginger and vibrant veggies, then add fresh, sustainably-sourced prawns. Ready in 20 mins? You're a kitchen wizard!
Ready in 20
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 2 carrot
- 2 egg (Eggs)
- 2 pepper
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 4 spring onion
- 50g honey
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 80g mangetout
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 360g black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
Nutritional Information
Calories: 463
Protein: 26g
Carbs: 52g
Fat: 17g
Speedy Tiger Prawn Nasi Goreng
Stir-fry o-clock. Tonight, you're whipping up Indonesian-style, egg-fried rice. Sizzle garlic, ginger and vibrant veggies, then add fresh, sustainably-sourced prawns. Ready in 20 mins? You're a kitchen wizard!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out a grater, a peeler, 2 large frying pans & a measuring jug
Prep the veg
- Coarsely grate the carrots (peel optional). Dice the peppers into 1cm chunks. Cut 2 spring onions into 3cm batons and thinly slice the remaining
Sizzle the prawns
- Heat a large frying pan with 1/2 tbsp oil on high heat. Once hot, add the prawns and cook for 6 mins, until pink and cooked through. Add half the chilli paste (or to taste) and toss to coat. Remove and set aside
Add the veg
- Reheat the frying pan with 1 tbsp oil on medium heat. Once hot, add the carrot, pepper, mangetout and spring onion batons. Season with salt and pepper. Cook for 3-5 mins, until softening
- Add the ginger & garlic paste and lemongrass puree. Cook for another 1 min
Make the fried rice
- Meanwhile, heat the other large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the rice and break it up with a wooden spoon
- Add 50ml water and cook for 2-3 mins, until piping hot. Add the tamari and honey and mix to combine
- Push the fried rice to one side of the pan, then crack in the eggs. Break up the yolks with a wooden spoon, then leave to cook for 1-2 mins, until firm
- Once cooked, break up the egg and mix into the rice, along with the cooked veg and prawns. Season with salt and pepper
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Serve the prawn nasi goreng into bowls. Garnish with the remaining spring onion and chilli paste (or to taste)
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