160g prawns, uncooked
120g sweetcorn
100g green beans
12 button mushrooms
2 cloves of garlic, crushed
100g wholegrain rice
Food Staples:
1 tablespoon of reduced sodium salt soy sauce
1 tablespoon of rapeseed oil
Add the wholegrain rice to a pot of boiling water and cook for approximately 40 minutes
Heat the rapeseed oil in a frying pan over a medium heat and fry the prawns for 5-6 minutes until they turn from grey to pink
Add the crushed garlic to the pan and fry for 2-3 minutes, stirring all the time
Add the sweet corn, green beans & mushrooms and continue frying for a further 2-3 minutes
Add the soy sauce and cook the stir fry for a further 5 minutes stirring through
Serve the rice topped with the prawn stir fry
