Spring veg & prawn stir-fry

Ingredients

• 200g brown rice
• 1 tbsp sesame seed
• 1 tbsp vegetable oil or sunflower oil
• small knob of root ginger, peeled and cut into matchsticks
• 300g mixed baby carrot and parsnips, halved lengthways
• 2 tbsp hoisin sauce
• 200g pack frozen cooked prawn
  
  , defrosted and drained
• 3 spring onion
  
  , sliced

  Method

  1. Boil the rice for 25 mins or until tender, drain, cool quickly under cold water, then drain again. Toast the sesame seeds in a dry wok until golden, then tip onto a plate and set aside. Heat the wok until really hot, then add the oil and ginger and stir-fry for 30 secs. Add the carrots, hoisin sauce and half a cup of water, then cover and cook over a high heat for 4 mins. Add the parsnips, re-cover and cook for another 3 mins.
  2. Tip in the rice and cook until piping hot. Throw in the prawns and spring onions for 1-2 mins until warmed through. Serve sprinkled with the toasted sesame seeds.
  3. Source: bbcgoodfood.com