Singapore-Style Spicy King Prawn & Egg Rice With Side

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water 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, remove from the heat and set aside (lid on) to steam until serving

Meanwhile, peel and finely slice (don't chop!) your garlic

Chop your creamed coconut roughly (if required!)

Trim, then slice your spring onion[s]

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

Once hot, add the sliced garlic with a pinch of salt and cook for 1-2 min or until softened

Tip: Watch the garlic like a hawk to make sure it doesn't burn!

Once softened, add a knob of butter with your ground turmeric and curry powder and cook for 1-2 min or until fragrant

Once fragrant, add the chopped creamed coconut with your soy sauce and half your chilli flakes (can't handle the heat? Go easy!)

Add 50ml [65ml] [85ml] cold water with a pinch of salt and bring to the boil, then cook for 1-2 min or until thickened

Once thickened, drain and add your king prawns

Cook for 6-7 min or until cooked through – these are your Singapore-style king prawns

Once cooked through, set aside until the rice is ready

Once the rice is cooked, return the pan with the prawns to a medium-high heat

Add the cooked rice with your blanched peas and a small pinch of salt to the pan and cook for 1 min or until the peas are warmed through

Mix until fully combined

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

Stir the egg with a wooden spoon to break the yolk and cook for 1-2 min until it resembles scrambled egg, then mix it all through the rice – this is your spicy king prawn & egg Singapore-style fried rice