Spring veg & prawn stir-fry

• brown rice↗200g 200g
• sesame seed↗1 tbsp 1 tbsp
• vegetable oil↗1 tbsp 1 tbsp

  or sunflower oil

• root ginger↗small knob of small knob of

  peeled and cut into matchsticks

• mixed baby carrot↗300g 300g

  and parsnips, halved lengthways

• hoisin sauce2 tbsp 2 tbsp
• pack frozen cooked prawn↗200g 200g

  defrosted and drained

• spring onions↗3 3

  sliced

Step-by-step instructions

1. 1

   Boil the rice for 25 mins or until tender, drain, cool quickly under cold water, then drain again. Toast the sesame seeds in a dry wok until golden, then tip onto a plate and set aside. Heat the wok until really hot, then add the oil and ginger and stir-fry for 30 secs. Add the carrots, hoisin sauce and half a cup of water, then cover and cook over a high heat for 4 mins. Add the parsnips, re-cover and cook for another 3 mins.

2. 2

   Tip in the rice and cook until piping hot. Throw in the prawns and spring onions for 1-2 mins until warmed through. Serve sprinkled with the toasted sesame seeds.