NUTRITION

SERVINGS

INGREDIENTS

6 oz King Prawns

1 large Egg

0.5 cup Cooked Brown Jasmine Rice

1 tsp Toasted Sesame Oil

1 tbsp Tamari

1 tsp Sambal Oelek

0.25 cup Frozen Peas

0.25 cup Diced Carrots

2 stalk Scallions

1 clove Garlic

0.5 tsp Fresh Ginger

0.25 tsp Sea Salt

0.25 tsp Black Pepper

PREPARATION

• 1

  Pat the king prawns dry with a paper towel and season with sea salt and black pepper.

• 2

  Heat a large wok or skillet over medium-high heat with half of the toasted sesame oil.

• 3

  Add the prawns to the hot pan and sear for 2 minutes per side until pink and opaque, then remove and set aside.

• 4

  In the same pan, add the remaining sesame oil along with the diced carrots, garlic, and ginger, sautéing until fragrant.

• 5

  Push the vegetables to the side, crack the egg into the pan, and scramble quickly until just set.

• 6

  Add the chilled brown jasmine rice, frozen peas, tamari, and sambal oelek to the wok.

• 7

  Toss everything together over high heat for 3 minutes, breaking up any rice clumps until the grains are toasted.

• 8

  Fold the cooked prawns back into the rice and garnish with sliced scallions before serving.