Salt & Pepper King Prawns With Egg Fried 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

While the rice is cooking, add your cornflour to a bowl along with 1 tsp [1 1/2 tsp] [2 tsp] sugar, a very generous pinch of salt, your five-spice mix and a generous grind of black pepper and mix it all together

Drain your king prawns, add them to the bowl and give everything a good mix up until all the prawns are coated

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

Once the pan is hot, add the coated king prawns and cook for 4-5 min until golden and crispy – these are your crispy king prawns

While the prawns are cooking, trim, then roughly chop your spring onions into batons

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

Peel and finely chop (or grate) your garlic

Finely slice your red chilli[es] into rounds

Once the prawns are crispy, add the spring onion batons, most of the chilli rounds (can't handle the heat? Go easy!), chopped garlic and chopped ginger to the pan and cook for 2-3 min further until everything is fragrant and the prawns are cooked through

Once done, transfer everything to a plate (save the pan!) and set aside until serving – these are your salt & pepper king prawns

Return the reserved pan to a medium-high heat with a drizzle of vegetable oil

Once hot, add the cooled rice, your blanched peas, toasted sesame oil and soy sauce then stir everything together until combined and cook for 2-3 min

Once combined, push the rice to one side of the pan and crack your egg[s] into the other side

Stir the egg[s] with a wooden spoon to break the yolk[s] and cook for 1-2 min until it resembles scrambled egg, then mix it all through the rice – this is your egg fried rice