King Prawn & Sprout Fried Rice With Sriracha Mayo

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)

Now, let's get started!

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

Trim the ends from your Brussels sprouts and cut half the sprouts in half (you'll use the rest later!)

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

Once hot, add the onion petals and halved sprouts to the pan with a generous pinch of salt

Cook for 2-3 min or until slightly softened

Meanwhile, slice the remaining Brussels sprouts finely

Once the onion and sprouts have softened slightly, reduce the heat to medium-high

Drain your king prawns, then add to the pan and cook for an initial 1-2 min

Squeeze the pouch[es] of cooked white long grain rice to separate the grains

After an initial 1-2 min, add the sliced Brussels sprouts and cooked white long grain rice to the pan

Cook for a further 3-4 min or until the rice is hot and the prawns are cooked through

Meanwhile, combine your mayo, sriracha (can't handle the heat? Go easy!) and half your toasted sesame oil (you'll use the rest later!) in a small bowl

Add 1 tsp [1 1/2 tsp] [2 tsp] cold water and stir it all together – this is your sriracha mayo

Add your hoisin sauce to the pan with the remaining toasted sesame oil, soy sauce and chilli flakes (not a fan of spice? Just add a little!)

Give everything a good mix up – this is your king prawn & sprout fried rice