Prawn rice bowl

Name: Prawn rice bowl
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 300 g pack brown rice & green vegetable stir fry; 200 g Waitrose 1 Red Choice Tomatoes, diced; 4 salad onions, sliced; 25 g sushi ginger, shredded, plus 1 tbsp juice; 28 g Cooks' Ingredients Coriander, chopped; 1 tbsp toasted sesame oil; 220 g pack Waitrose Extra Large King Prawns; 2 tbsp teriyaki sauce; 2 tsp sesame seeds, toasted; 1 tsp Waitrose Cooks' Ingredients Aonori Seaweed

Juicy prawns cooked with tangy teriyaki sauce, ginger and crunchy stir fry veg.

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Serves2
CourseMain meal
Prepare10 mins
Cook5 mins
Total time15 mins

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300g pack brown rice & green vegetable stir fry
200g Waitrose 1 Red Choice Tomatoes, diced
4 salad onions, sliced
25g sushi ginger, shredded, plus 1 tbsp juice
½ x 28g Cooks' Ingredients Coriander, chopped
1 tbsp toasted sesame oil
220g pack Waitrose Extra Large King Prawns
2 tbsp teriyaki sauce
2 tsp sesame seeds, toasted
1 tsp Waitrose Cooks' Ingredients Aonori Seaweed

Heat the rice according to the pack instructions and mix in the tomatoes, salad onions, half the ginger and half the coriander.
Heat the oil in a frying pan and fry the prawns for 2 minutes, until piping hot. Off the heat, stir in the teriyaki sauce and the sushi ginger juice and spoon on top of the rice.
Sprinkle with the remaining ginger and coriander, the toasted sesame seeds and nori before serving.