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 Chilli King Prawn Nasi Goreng
Stir-fry o-clock. Tonight, you're whipping up Indonesian-style, egg-fried rice. Sizzle garlic, ginger and vibrant veg, then add our new, sustainably-sourced king prawns. Ready in only 20 mins? You're a kitchen wizard.
Ready in 20
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 200g king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 160g mangetout
- 25g honey
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 carrot
- 1 unwaxed lime
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 pepper
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 1 egg (Eggs)
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
Nutritional Information
Calories: 449
Protein: 29g
Carbs: 55g
Fat: 13g
Ingredients
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 100g king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 1 pepper (use half)
- 1 unwaxed lime (use half)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 25g honey (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 carrot (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 egg (use half) (Eggs)
- 160g mangetout (use half)
- 2 tsp lemongrass purée (use half) (lemongrass, water, acidity regulator: citric acid, cornflour)
Nutritional Information
Calories: 461
Protein: 29g
Carbs: 55g
Fat: 14g
Speedy Chilli King Prawn Nasi Goreng
Stir-fry o-clock. Tonight, you're whipping up Indonesian-style, egg-fried rice. Sizzle garlic, ginger and vibrant veg, then add our new, sustainably-sourced king prawns. Ready in only 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, a measuring jug & a large frying pan
Prep time
- Coarsely grate the carrot (peel optional). Dice the pepper into 1cm chunks. Halve the lime
Fry the prawns
- Heat the large frying pan with 1 tsp oil on high heat. Once hot, add the prawns and and fry for 3 mins. Season with salt and pepper. Then add half the chilli paste and a squeeze of lime juice
- Cook for 1 min more, until the prawns are cooked through, then remove from the pan and set aside
Cook the veg
- Rinse the frying pan and return to medium-high heat with 1 tsp oil. Once hot, add the pepper, carrot and mangetout. Cook for 4-5 mins, until softening. Season with salt and pepper
- Add the ginger & garlic paste, lemongrass puree and the remaining chilli paste. Cook for 1 min more
Build the nasi goreng
- Stir the rice and 50ml water (25ml for 1 person) into the veg pan, breaking the rice up with a spoon. Add the tamari and honey and mix to combine
- Push the fried rice to one side of the pan, then crack in the egg. Break up the yolk 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. Season with salt and pepper. Mix the egg fried rice into the vegetable mix
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Share the nasi goreng between bowls, topped with the chilli-dressed prawns. Garnish with the remaining lime, cut into wedges
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