Filipino-Style Sticky King Prawns With Garlic Fried Rice

Rinse the white long grain rice until the water runs clear, then add it to a pot with a lid with 225ml [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, transfer the rice to a plate and spread it out flat to help it cool down (reserve the pot!)

Meanwhile, chop the orange[s] in half

Combine the juice of the orange[s], soy sauce, rice vinegar, 1 tsp [2 tsp] sugar and 50ml [80ml] cold water

Add the ground paprika and cornflour to the bowl and whisk everything together – this is your Filipino-style tocino sauce

Peel and finely slice (don't chop) the garlic

Dice the tomato[es]

Chop the cucumber into quarters lengthways, and then roughly chop

Heat a large, dry, wide-based pan (preferably non-stick), over a medium-high heat

Once hot, add the Filipino-style tocino sauce to the pan and cook for 1-2 min or until beginning to thicken

Drain the king prawns

Once the sauce is beginning to thicken, add the drained king prawns and cook for 4-5 min or until the prawns are cooked through and the sauce has thickened to a syrup-like consistency – these are your Filipino-style sticky king prawns

Return the reserved pot to a medium heat with a drizzle of vegetable oil

Once hot, add the sliced garlic and cook for 1-2 min or until softened and beginning to colour

Once softened, add the cooled rice and cook for 2-3 min – this is your garlic fried rice

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

Once hot, crack the eggs into the pan

Tip: Give your eggs a little shake before you crack for perfectly centred yolks!

Cover with a lid and cook for 2-3 min or until done to your liking