- 200g brown rice
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
- 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
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 3 spring onion, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
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.
If you can’t get hold of any baby carrots or parsnips, use large ones cut into thumb-thick slices instead. Baby turnips are in season in May add them along with the parsnips.