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Prawn and veg wild rice stir fry

Ingredients:
( Serves 2 )
• 1 tbsp of raw coconut oil ( veg or sunflower if not )
• 1 clove of garlic finely chopped
• 1 thumbnail size amount of fresh ginger peeled and chopped finely
• 1 small carrot or half a large carrot sliced thinly ( Julienne )
• 1/2 a red pepper sliced thinly
• 1/2 a yellow pepper sliced thinly
• a handful of sugar snap peas sliced thinly lengthways
• a good handful of edamame beans (soya) frozen and defrosted
• 2 large leaves of spring greens sliced ( or use any greens you can i.e pak choi, kale or chard)
• 12 or more if you require of large prawns ( I used frozen cooked and then defrosted)
• 150g of cooked wild basmati rice and cooled.
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp chilli bean sauce ( widely available in Asian supermarkets ) Add more if you want more heat to it.
• a pinch of caster sugar.
• 1 spring onion split in half and sliced thinly
• a handful of fresh coriander chopped.

Method:
• Fire up your wok and add in your coconut oil, once evaporated and hot add in your peppers, after a minute add in the carrot and stir or toss around the wok.
• Then add in your sugar snap peas and again cook for about another minute.
• By this point pop in your garlic and ginger and allow to cook for a further minute.
• Add in your edamame beans, then spring greens and toss around the wok.
• Then pop in your prawns, stir and then add your sauces and sugar. Allow to cook down for a further minute.
• Add your wild rice and cook for a couple of minutes allowing the rice to heat through again.
• Finish off with your spring onions and coriander and serve into bowls.

NB* If you have any left over, keep cold for the next day for lunch. Makes a great alternative to a boring sandwich.

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