Prawn & edamame rice with salad onions and soy

Thinly slice the salad onions, keeping the white and green parts separate.

Heat a splash of oil in a wok or large frying pan. Cook the prawns and white parts of the onion on high for 2-3 minutes, until the prawns are opaque, pink and cooked through.

Tip everything into a bowl, then add the edamame bean salad to the pan (reserving the dressing) with the rice

Stir fry until piping hot, adding more oil if needed and tossing in ½ the salad onion greens.

Return the prawns and any juices to the pan, toss in the dressing, then spoon onto plates. Scatter with the remaining greens to serve. Great with a pinch of chilli flakes, if liked.