Hey Lykkers! Craving something bold, spicy, and packed with flavor? Let's take your taste buds on a fiery trip to Asia with a dish that brings it all—Stir-Fried Spicy Red Parboiled Rice with King Prawns, Seafood, and Vegetables.

This isn't your average stir-fry. We're talking about smoky wok-charred goodness, juicy prawns, tender seafood, colorful veggies, and chewy red parboiled rice that holds its own in the heat. Sound good?

Let's dive into the dish that'll have you skipping takeout for good.

Why Red Parboiled Rice?

Red parboiled rice isn't just eye-catching—it's a powerhouse. It's partially cooked in its husk, which locks in nutrients and gives it that beautiful reddish hue. It's nuttier than white rice, firmer in texture, and perfect for high-heat stir-frying because it doesn't turn mushy. Bonus? It's loaded with fiber, iron, and antioxidants. Healthy never tasted so good.

Ingredients (Serves 2–3)

For the stir-fry:

- 2 cups cooked red parboiled rice (preferably cold, day-old rice works best)

- 6–8 king prawns, peeled and deveined

- 1/2 cup mixed seafood (squid rings, mussels, or scallops)

- 1 cup mixed vegetables (bell peppers, carrots, baby corn, snap peas, or broccoli)

- 2 cloves garlic, minced

- 1 small onion, sliced

- 2 tablespoons oil (sesame oil or any neutral oil)

For the spicy sauce:

- 1 tablespoon soy sauce

- 1 tablespoon oyster sauce

- 1 teaspoon fish sauce (optional, for umami)

- 1 tablespoon chili paste or sambal oelek (adjust to heat level)

- 1/2 teaspoon sugar

- A splash of lime juice (to finish)

Garnish (optional):

- Fresh cilantro

- Toasted sesame seeds

- Sliced red chili or spring onions

How to Make It

1. Prepare everything before you start

Since this is a quick stir-fry, make sure all your ingredients are chopped, measured, and prepped before you start cooking. Cold rice is best to avoid clumping—just break it up with your fingers beforehand.

2. Sear the prawns and seafood

Warm 1 tablespoon of oil in a wok or large skillet over high heat until shimmering. Stir-fry until the prawns turn pink and the seafood is just cooked. Remove and set aside.

3. Stir-fry the aromatics and veggies

In the same pan, add a little more oil. Fry garlic and onion until fragrant. Toss in the vegetables and cook for 2–3 minutes—just enough to keep them crisp and vibrant.

4. Add rice and sauce

Push veggies to one side, add the rice, and pour the sauce mixture over. Stir well to coat every grain. Add back the seafood and mix thoroughly. Stir-fry for another 2–3 minutes until heated through.

5. Finish and serve

Squeeze some lime juice over the top, garnish with herbs or sesame seeds, and serve it hot in an Asian-style bowl. Grab your chopsticks—you're going in.

Why You'll Love It

This dish strikes the perfect harmony of spice, savory depth, and satisfying texture. The red rice brings a delightful chewiness and nutty flavor, the prawns are tender and naturally sweet, while the chili sauce delivers a bold, flavorful kick that pulls it all together. It's hearty, healthy, and ready in under 30 minutes if you've got pre-cooked rice on hand.

Whether you're spicing up your dinner rotation or impressing friends at a dinner party, this stir-fry has your back. One bite, and you'll know—it's not just a meal, it's a whole mood.

Hungry yet? Let the wok magic begin!