Rice Dishes

Garlic Butter Tiger Prawn Brown Rice Bowl

Name: Garlic Butter Tiger Prawn Brown Rice Bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: ¼ head Broccoli; ¼ Onion; ¼ Red bell pepper; ¼ Yellow bell pepper; 2 Scallions; 8 Black tiger prawns; 2 bowls Cooked brown rice; 2 Cheongyang chili peppers; ½ Lemon; 3 tbsp Minced garlic; 3 tbsp Butter; a little Cooking oil

타이거새우 현미볶음밥

Black tiger prawns sautéed with fried garlic, onion and butter, then broccoli, bell peppers and Cheongyang chilies, spooned with their juices over brown rice and finished with scallions and lemon. Use low-sodium butter to cut sodium further; brown rice has more potassium than white.

📝 Step-by-Step Instructions

Finely chop the broccoli florets, onion, peppers and chilies, slice the scallions and halve the lemon.

Garlic Butter Tiger Prawn Brown Rice Bowl — step 1

Wash the prawns and remove the heads.

Garlic Butter Tiger Prawn Brown Rice Bowl — step 2

Heat oil in a pan over low heat, fry the garlic until fragrant, then add the onion and sauté.

Garlic Butter Tiger Prawn Brown Rice Bowl — step 3

Add the prawns and butter and cook until the prawns change color, then add the peppers, chilies and broccoli and stir-fry for 2 minutes.

Garlic Butter Tiger Prawn Brown Rice Bowl — step 4

Put the brown rice in bowls and top with the prawns and pan juices.

Garlic Butter Tiger Prawn Brown Rice Bowl — step 5

Finish with the scallions and lemon.

Garlic Butter Tiger Prawn Brown Rice Bowl — step 6

📊 Nutrition Facts (per serving)

536.9Calories (kcal)

44.8 gCarbs

31.9 gProtein

25.6 gFat

318.3 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.