Jumbo King Prawn Fried Rice With Sriracha Mayo

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and a pinch of salt 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 cool down

Whilst the rice is cooking, peel and and cut your brown onion[s] into quarters, then separate the wedges so you end up with a pile of onion petals

Top, tail, peel and slice your carrot[s] into discs on the diagonal

Trim, then slice your spring onion[s] finely

Combine your sriracha (can't handle the heat? Go easy!) and mayo in a bowl with a small splash of cold water – this is your sriracha mayo

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

Once hot, add the onion petals and sliced carrot with a small pinch of salt and cook for 3-4 min or until beginning to soften

Once softened, drain and add your jumbo prawns to the pan and cook for 6-7 min or until cooked through

Once the prawns are cooked through, reduce the heat to medium-high

Add your ginger & garlic paste and blanched peas with the cooled rice and cook for 2-3 min or until the rice is hot

Add your soy sauce and toasted sesame oil to the pan and give everything a good mix up – this is your jumbo king prawn fried rice