Speedy prawn fried rice

Ingredients

• 1 tbsp sunflower oil
• 1 red onion
• 200g pack mixed vegetable medley
• 200g pack large prawns, raw or cooked, defrosted if frozen
• 3 garlic cloves, finely chopped
• 2 tbsp Thai fish sauce
• 500g cooked, rice, use home-cooked or Tilda Rizazz basmati rice
• chopped coriander and soy sauce, to serve

Method

1. Heat the oil in a large wok. Add the red onion and vegetables, then stir-fry for 2 mins until starting to wilt. Throw in the prawns, garlic and fish sauce and cook everything together for 3-4 mins until the prawns change colour and cook through. (If using cooked prawns, you just need to stir them into the rice to warm through before serving.)
2. Scatter in the rice, then carry on cooking for 3-4 mins until the rice is piping hot. Serve scattered with coriander and pass round the soy sauce bottle for those who want it.