Korean-Style King Prawn & Sweet Pea Pods Stir-Fry With Brown Rice

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

Boil half a kettle

Top, tail, peel 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

Trim, then slice your spring onion[s] finely

Drain your king prawns

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

Add your sweet pea pods to the pan with half the 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 gochujang paste (can't handle the heat? Go easy!) and your gluten free soy sauce with 150ml [200ml] [250ml] boiled water and a pinch of sugar and give everything a good mix up

Add the king prawns to the pan and cook for 4-5 min or until the prawns are cooked through – this is your Korean-style king prawn & sweet pea pods stir-fry