225g/8oz/1 cup basmati rice
150g/5oz baby corn, halved
200g/7oz sugarsnap peas
1 red (bell) pepper, seeded and thinly sliced
400g/14oz cooked and peeled king prawns (jumbo shrimp)
chopped fresh coriander (cilantro) to garnish
For the dressing
1 tbsp oil
1 tsp grated fresh root ginger
grated zest and juice of 1 lime
2 tbsp light soy sauce
1 Put the rice in a large wide pan. Add 600ml/1 pint/2½ cups boiling water. Cover the pan and bring to the boil, then reduce the heat to low and cook the rice according to the pack instructions.
2 About 10 minutes before the end of the cooking time, stir in the broccoli, baby corn, sugarsnap peas and red pepper. Cover the pan and cook gently over a low heat until the vegetables and rice are just tender.
3 Meanwhile, put the prawns in a bowl. Mix all the dressing ingredients together and pour over the prawns.
4 Mix the prawns and dressing into the cooked vegetables and rice, and toss well. Scatter with chopped coriander and serve immediately.