Thai Red Curry Prawn Fried Rice

• While the rice is cooking, finely chop carrot, capsicum and garlic. Roughly chop Asian greens. • Roughly chop coriander. Thinly slice spring onion. • Zest lime to get a good pinch, then slice into wedges. Thinly slice long chilli (if using).

• In a large frying pan, heat a drizzle of olive oil over high heat. • Stir-fry prawns, carrot, capsicum and green beans, tossing, until prawns are pink and starting to curl up, 4-5 minutes. • Add garlic and ginger lemongrass paste and cook until fragrant, 1-2 minutes.

• To the pan with the veggies, add mild Thai red curry paste (see ingredients), the brown sugar and vegetable stock powder. Cook, stirring regularly, until excess moisture is evaporated, 2-3 minutes. • Add cooked rice, stirring, until combined and heated through, 2 minutes. • Remove pan from heat. Stir through spring onion, 1/2 the coriander, a generous squeeze of lime juice and the salt. Set aside.

• In a medium frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to your liking, 2-3 minutes. • Sprinkle with a pinch of chilli flakes (if using).