Make this easy Asian-inspired dish in just 30 minutes. It’s healthy and low in calories but big on flavour, making it perfect for a speedy family supper
Prep:5 mins
Serves 4
250g long-grain brown rice150g frozen peas100g mangetout1½ tbsp rapeseed oil1 onion, finely chopped2 garlic cloves, crushedthumb-sized piece of ginger, finely grated150g raw king prawns3 medium eggs, beaten2 tsp sesame seeds1 tbsp low-salt soy sauce½ tbsp rice or white wine vinegar4 spring onions, trimmed and sliced
STEP 1Cook the rice following pack instructions. Boil a separate pan of water and blanch the peas and mangetout for 1 min, then drain and set aside with the rice.STEP 2Meanwhile, heat the oil in a large non-stick frying pan or wok over a medium heat and fry the onion for 10 mins or until golden brown. Add the garlic and ginger and fry for a further minute. Tip in the blanched vegetables and fry for 5 mins, then the prawns and fry for a further 2 mins. Stir the rice into the pan then push everything to one side. Pour the beaten eggs into the empty side of the pan and stir to scramble them. Fold everything together with the sesame seeds, soy and vinegar, then finish with the spring onions scattered over.
