Crispy Prawn Gyozas With Yakimeshi Egg Fried Brown Rice

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Meanwhile, chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

Top, tail, peel and dice your carrot[s] finely

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the diced carrot and sliced leek with a pinch of salt and cook for 4-6 min or until softened

Once softened, add half of the chopped garlic and half of your shichimi togarashi (can't handle the heat? Go easy!)

Cook for 1-2 min or until fragrant

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Remove from the heat, add your prawn gyozas and carefully add a splash of cold water, return to the heat and cook, covered, for 5 min, then remove the lid, and cook for a further 5-7 min or until golden and crispy

Tip: Be careful when adding the water to the pan, it may splash!

Once the vegetables have softened, add the cooled rice and your vegetable stock mix and cook for 2-3 min until everything is combined

Once combined, push the rice to one side of the pan and crack your egg[s] into the other side

Stir the egg[s] with a wooden spoon to break the yolk[s] and cook for 1-2 min until it resembles scrambled egg, then mix it all through the rice – this is your yakimeshi egg fried brown rice

Combine your soy sauce, toasted sesame oil, rice vinegar, chilli flakes (not a fan of spice? Just add a little!) and the remaining chopped garlic in a bowl – this is your chilli & garlic dipping sauce

Trim, then slice your spring onion[s]