Honey Soy Prawns with Broccoli and Capsicum

In a pot, bring 3 cups of water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and dice ginger and garlic. Cut broccoli into small florets. Slice spring onion, keeping white and green parts separate. Cut carrot in half lengthways and slice (peeling is optional). Slice capsicum, removing seeds. Slice chilli.

Coat prawns in half garlic and half ginger. Season with salt and coat in flour. Shake excess flour off prawns. Heat a pan on medium high heat with enough oil to cover the base. Add prawns and brown, about 1-2 minutes each side. Remove prawns from the pan and set aside.

To the same pan that you cooked the prawns in, add white parts of spring onions and remaining garlic and ginger. Cook for about 30 seconds to 1 minute. Add carrot, and broccoli, cook for 3-5 minutes. Add capsicum, cook for 2 minutes.

Add sauce mix, prawns, apple cider vinegar and 1/4 cup of water. Cook for 1-2 minutes or until prawns are warmed through and sauce has thickened slightly.

Divide rice and stir-fry between bowls. Top with green parts of spring onions and chilli.

In a pot, bring 3 cups of water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and dice ginger and garlic. Cut broccoli into small florets. Slice spring onion, keeping white and green parts separate. Cut carrot in half lengthways and slice (peeling is optional). Slice capsicum, removing seeds. Slice chilli.

Coat prawns in half garlic and half ginger. Season with salt and coat in flour. Shake excess flour off prawns. Heat a pan on medium high heat with enough oil to cover the base. Add prawns and brown, about 1-2 minutes each side. Remove prawns from the pan and set aside.

To the same pan that you cooked the prawns in, add white parts of spring onions and remaining garlic and ginger. Cook for about 30 seconds to 1 minute. Add carrot, and broccoli, cook for 3-5 minutes. Add capsicum, cook for 2 minutes.

Add sauce mix, prawns, apple cider vinegar and 1/4 cup of water. Cook for 1-2 minutes or until prawns are warmed through and sauce has thickened slightly.

Divide rice and stir-fry between bowls. Top with green parts of spring onions and chilli.

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and dice ginger and garlic. Cut broccoli into small florets. Slice spring onion, keeping white and green parts separate. Cut carrot in half lengthways and slice (peeling is optional). Slice capsicum, removing seeds. Slice chilli.

Coat prawns in half garlic and half ginger. Season with salt and coat in flour. Shake excess flour off prawns. Heat a pan on medium high heat with enough oil to cover the base. Add prawns and brown, about 1-2 minutes each side. Remove prawns from the pan and set aside.

To the same pan that you cooked the prawns in, add white parts of spring onions and remaining garlic and ginger. Cook for about 30 seconds to 1 minute. Add carrot, and broccoli, cook for 3-5 minutes. Add capsicum, cook for 2 minutes.

Add sauce mix, prawns, apple cider vinegar and 1/4 cup of water. Cook for 1-2 minutes or until prawns are warmed through and sauce has thickened slightly.

Divide rice and stir-fry between bowls. Top with green parts of spring onions and chilli.

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and dice ginger and garlic. Cut broccoli into small florets. Slice spring onion, keeping white and green parts separate. Cut carrot in half lengthways and slice (peeling is optional). Slice capsicum, removing seeds. Slice chilli.

Coat prawns in half garlic and half ginger. Season with salt and coat in flour. Shake excess flour off prawns. Heat a pan on medium high heat with enough oil to cover the base. Add prawns and brown, about 1-2 minutes each side. Remove prawns from the pan and set aside.

To the same pan that you cooked the prawns in, add white parts of spring onions and remaining garlic and ginger. Cook for about 30 seconds to 1 minute. Add carrot, and broccoli, cook for 3-5 minutes. Add capsicum, cook for 2 minutes.

Add sauce mix, prawns, apple cider vinegar and 1/4 cup of water. Cook for 1-2 minutes or until prawns are warmed through and sauce has thickened slightly.

Divide rice and stir-fry between bowls. Top with green parts of spring onions and chilli.

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and dice ginger and garlic. Cut broccoli into small florets. Slice spring onion, keeping white and green parts separate. Cut carrot in half lengthways and slice (peeling is optional). Slice capsicum, removing seeds. Slice chilli.

Coat prawns in half garlic and half ginger. Season with salt and coat in flour. Shake excess flour off prawns. Heat a pan on medium high heat with enough oil to cover the base. Add prawns and brown, about 1-2 minutes each side. Remove prawns from the pan and set aside.

To the same pan that you cooked the prawns in, add white parts of spring onions and remaining garlic and ginger. Cook for about 30 seconds to 1 minute. Add carrot, and broccoli, cook for 3-5 minutes. Add capsicum, cook for 2 minutes.

Add sauce mix, prawns, apple cider vinegar and 1/4 cup of water. Cook for 1-2 minutes or until prawns are warmed through and sauce has thickened slightly.

Divide rice and stir-fry between bowls. Top with green parts of spring onions and chilli.

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and dice ginger and garlic. Cut broccoli into small florets. Slice spring onion, keeping white and green parts separate. Cut carrot in half lengthways and slice (peeling is optional). Slice capsicum, removing seeds. Slice chilli.

Coat prawns in half garlic and half ginger. Season with salt and coat in flour. Shake excess flour off prawns. Heat a pan on medium high heat with enough oil to cover the base. Add prawns and brown, about 1-2 minutes each side. Remove prawns from the pan and set aside.

To the same pan that you cooked the prawns in, add white parts of spring onions and remaining garlic and ginger. Cook for about 30 seconds to 1 minute. Add carrot, and broccoli, cook for 3-5 minutes. Add capsicum, cook for 2 minutes.

Add sauce mix, prawns, apple cider vinegar and 1/4 cup of water. Cook for 1-2 minutes or until prawns are warmed through and sauce has thickened slightly.

Divide rice and stir-fry between bowls. Top with green parts of spring onions and chilli.