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Ingredients

1 packet	SunRice Brown Rice & Quinoa infused with Lemongrass, Coconut & Chilli (Main)
10	Giant prawns (Main)
1 Tbsp	Coconut oil
2 heads	Pak choy, shredded
150 g	Snow peas, halved
1	Lime, juiced
1	Garlic clove, minced
1 handful	Fresh coriander
1 tsp	Fish sauce
1 Tbsp	Soy sauce
1 Tbsp	Sweet chilli sauce

Directions

1. In a wok over a high heat, fry off the garlic and Sunrice Brown Rice & Quinoa infused with Lemongrass, Coconut & Chilli in coconut oil until golden and popping.
2. Add the prawns, pak choy and snow peas and fry for a further 2 minutes until heated through.

3. Add the fish sauce, soy sauce and sweet chilli.

4. Garnish with fresh coriander and lime wedges

See more Japanese inspired recipes

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• Tempura medley
• BBQ Japanese meat skewers