King Prawn Fried Brown Rice With Sriracha Mayo

Rinse your brown rice, 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

Whilst the rice is cooking, peel 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 pinch of salt and cook for 3-4 min or until beginning to soften

Once softened, reduce the heat to medium-high

Drain and add your king prawns to the pan and cook for 4-5 min or until cooked through

Once the prawns are cooked through, 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 king prawn fried rice