• 450g packet microwave jasmine rice

• 1/2 barbecued chicken

• 1 1/2 tbsp peanut oil

• 250g peeled green prawns

• 1 red capsicum, deseeded, cut into strips

• 100g snow peas, halved diagonally

• 3 green shallots, sliced diagonally

• 2 tbsp soy sauce

• 2 tsp sesame oil

• Sriracha sauce, to taste (optional)

• Select all ingredients

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RECIPE NOTES

Tip: To make it cheaper, replace the prawns with sliced Chinese lup chong sausage, which you’ll find in the Asian aisle of the supermarket, or look forChinese barbecued pork.
• Heat the rice following packet directions. Remove the meat from the barbecued chicken and shred.

• Step 2

Heat 2 tsp of the oil in a large wok or deep frying pan over high heat. Add prawns and cook, stirring, for 2 minutes or until colour changes. Transfer to a plate.



How to prepare prawns

How to peel and devein cooked and raw prawns





Reduce heat to medium-high. Add 2 tsp oil to the pan. Cook the capsicum, snow peas and shallot, stirring, for 3 minutes or until tender-crisp. Add to plate with the prawns.

• Step 4

Heat the remaining oil in the pan and add the rice. Cook, stirring, for 2 minutes. Return prawns and vegetables to the pan. Add chicken, soy sauce and sesame oil. Toss to combine and heat through. Drizzle with sriracha sauce, if desired, to serve.



RECIPE NOTES

Tip: To make it cheaper, replace the prawns with sliced Chinese lup chong sausage, which you’ll find in the Asian aisle of the supermarket, or look forChinese barbecued pork