A healthy dinner for two!


Serves 2

  • 100g wholegrain rice
  • 1 tbsp reduced sodium soy sauce
  • ½ tbsp chilli paste
  • 1 tsp honey
  • 3 tsp rapeseed oil
  • 160g prawns (defrosted or fresh)
  • 1 large egg, lightly beaten with a tsp of cold water
  • 200g sugar snap peas
  • 1 yellow pepper, deseeded and sliced
  • 2 cloves of garlic, crushed


  1. Cook rice according to packet instructions
  2. In a bowl combine soy sauce, chilli paste and honey  
  3. Add 1 teapsoon of oil to pan or wok over high heat and add prawns, stir-fry for 2 minutes
  4. Remove prawns from pan and add to soy sauce mixture
  5. Add 1teaspoon of oil to pan and add egg, cook for 45 - 60 seconds until set (it should resemble a small omelette)
  6. Cut into bitesize pieces and remove from pan
  7. Add remaining oil to the pan and add the sugar snap peas, pepper and garlic
  8. Cook until tender
  9. Now add cooked rice, egg and prawn mixture, and cook until thoroughly heated