Gochujang Fried Brown Rice With King Prawn & Sugar Snap Stir-Fry

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Boil half a kettle

Top, tail and chop your carrot[s] into thin batons

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

Once hot, add the carrot batons and cook for 4-5 min or until beginning to soften

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

Once hot, remove the pan from the heat and add your cooked brown long grain rice

Tip: Be careful – the rice will sizzle from the heat of the oil!

Return the pan to the heat and cook for 2 min or until warmed through

Trim, then slice your spring onion[s] finely

Once the carrot has slightly softened, reduce the heat to medium-high

Add your sugar snap peas to the pan with half your sliced spring onion (save the rest for garnish!)

Add your ginger & garlic paste and tomato paste with 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for 30 secs or until fragrant

Tip: Be careful – the ginger and garlic will sizzle from the heat of the oil!

Once fragrant, add your soy sauce with 150ml [200ml] [250ml] boiled water and give everything a good mix up

Drain and add your king prawns to the pan and cook for 4-5 min or until the prawns are cooked through – this is your king prawn & sugar snap stir-fry

While the prawns are cooking, add your gochujang paste (can't handle the heat? Go easy!) to the pan with the brown rice with a pinch of sugar and mix until completely combined

Cook for 2-3 min further or until slightly crispy on the bottom – this is your gochujang fried brown rice