Asparagus & prawn fried rice

Prep 15 mins | Cook 8 mins | Serves 4

2 tbs peanut oil
1 long red chilli, deseeded and finely chopped
2 garlic cloves, finely chopped
350g frozen peeled (tail on) green medium prawns, just defrosted
1 bunch asparagus, trimmed and cut into 3-4cm pieces
3 green onions (shallots), trimmed and thinly sliced
4 cups cooked cold jasmine rice*
200g mini roma tomatoes, halved lengthways
1 cup coriander leaves, roughly chopped + extra leaves to serve
2 tbs salt reduced soy sauce

*You’ll need to cook 1¹⁄₂ cups (300g) jasmine rice to make 4 cups cooked rice. The rice is best cooked the day before and chilled in an airtight container.

Step 1 Place 1 tbs oil, chilli, garlic and prawns into a bowl. Toss to coat prawns. Set aside for 10 minutes.

Step 2 Heat remaining 1 tbs oil in a wok over high heat. Add prawn mixture and asparagus. Stir-fry for 2-3 minutes until prawns are pink. Toss in green onions. Stir-fry for 1 minute.

Step 3 Add cooked rice and tomatoes. Stir-fry for 2 minutes or until rice is hot. Toss through coriander and soy sauce until well combined. Spoon into serving bowls, sprinkle with coriander leaves and serve.

Good for you ... Asparagus

One of the best sources of natural folate. This B complex vitamin is important throughout life for normal function of the immune system. A source of vitamin C which contributes to protecting body cells from damage from free radicals.