Takeaway Style Prawn Fried Rice

Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.

Crush the peanuts in the unopened sachet using a rolling pin.

Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

When the rice has 10 mins remaining, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the pepper chunks and fry until just soft, 3-4 mins. Continue to stir while it cooks.

Once the pepper has softened, add the prawns to the pan.

Stir-fry until the prawns are cooked through, 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Meanwhile, If you would like to add an egg to your meal: heat a drizzle of olive oil in a medium frying pan on medium-high heat.

Once hot, crack in each egg (1 per person) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed. IMPORTANT: Ensure egg whites are fully cooked.

Once the prawns are cooked, add the Indonesian style spice mix and ginger, garlic & lemongrass puree. Stir-fry until fragrant, 1 min.

Stir in the cooked rice, peas, soy sauce and sambal paste (add less if you'd prefer things milder). Cook until piping hot, 1-2 mins.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little dry. Remove from the heat.