Honey Miso King Prawns & Chilli Veg Rice Bowl

Rinse your brown rice, then 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

While the rice is cooking, wash your spring greens then pat it dry with kitchen paper

Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil over a medium-high heat

Once hot, add the sliced spring greens with a small pinch of salt and cook for 2-3 min or until beginning to wilt

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and finely chop (or grate) your garlic

Slice your red chilli[es] finely

Add the pepper strips, chopped ginger, chopped garlic and half the sliced chilli (can't handle the heat? Go easy!) to the pan and cook for 1-2 min or until the garlic has softened

Once softened, drain, then add your king prawns to the pan and cook for an initial 2-3 min

Meanwhile, combine your soy sauce, honey, miso, toasted sesame oil and rice vinegar in a bowl and give it a good mix up – this is your honey miso sauce

Add the honey miso sauce to the pan and cook for a further 2-3 min, stirring until everything is coated, the sauce is slightly sticky and the prawns are cooked through – these are your honey miso king prawns & chilli veg