Spring veg & prawn stir-fry

2 servings 30-60 minutes 800 kcal or less asian baby carrot baby carrots brown rice chinese hoisin sauce mains make ahead prawn prawns rice root ginger sesame seed sesame seeds shrimps

N/A

Source

Ingredients

200g brown rice

1 tbsp sesame seed

1 tbsp vegetable oil or sunflower oil

small knob of root ginger , peeled and cut into matchsticks

300g mixed baby carrot and parsnips, halved lengthways

2 tbsp hoisin sauce

200g pack frozen cooked prawn , defrosted and drained

3 spring onions , sliced

Method

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.

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.