Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g shrimp (s), frozen
- 200 g rice
- 4 bell pepper (s)
- 6 carrot (s)
- 150 g suar snap peas
- 4 spring onion (s)
- 100 ml vegetable stock
- 2 teaspoons curry powder
- salt and pepper
- 1 teaspoon oil
- Spice mixture (Asian spice)
- Parsley, chopped
Print Recipe
Pin Recipe Instructions
- Thaw the prawns. Cook the rice according to the instructions on the packet. Wash the vegetables. Cut the spring onions into rings, the peppers and carrots into small cubes. Halve the snow peas.
- Heat the oil in a pan. Fry the prawns in the pan for 5 minutes. Add the vegetables and fry them. Season with the spices and deglaze with the vegetable stock. Mix in the parsley and cooked rice.
- The sugar snap peas can also be left out.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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