small knob of root ginger, peeled and cut into matchsticks
300g mixed baby carrots and parsnips, halved lengthways
2 tbsp hoisin sauce
200g pack frozen cooked prawns, defrosted and drained
3 spring onions, sliced
If you can’t get hold of any baby
carrots or parsnips, use large
ones cut into thumb-thick slices instead.
Baby turnips are in season in May add
them along with the parsnips.
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.
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.