Prawn and vegetable stir-fry with rice

Ingredients (serves 2)

• Prawns (peeled)300 g
• Bell pepper200 g
• Broccoli300 g
• Soy sauce20 g
• Rapeseed / sunflower oil15 g
• Rice (dry)140 g

Also: Garlic, ginger, lemon

Method

1. Get ready: rinse the rice. Break the broccoli into small florets, cut the pepper into strips, and finely chop 1–2 cloves of garlic and a piece of ginger. Thaw frozen prawns in cold water.
2. Pour 280 ml water over the rice (140 g) and season lightly with salt. Bring to the boil over high heat, then cover and simmer over low heat for 15 min until the water is absorbed.
3. While the rice cooks, heat 1.5 tbsp oil (15 g) in a large frying pan over medium heat. Add the broccoli, pepper, garlic and ginger and stir-fry for 4 min.
4. If the broccoli is still hard, add 2–3 tbsp water, cover and cook for another 2 min over medium heat. The steam will soften it without extra oil.
5. Add the prawns and soy sauce (20 g). Cook over medium heat for 2–3 min, until the prawns turn pink, curl up and are opaque inside.
6. Drizzle with lemon juice and serve with the rice. Taste before adding salt – the soy sauce is already salty.