Sriracha prawn stirfry

Method

1. Boil a kettle full of water and use to half-fill a saucepan. Heat the pan to a boil using a lid for speed, then tip in the rice, stir well and heat back to a boil again. Reduce the heat slightly and simmer gently for 9 minutes.
2. Peel and chop the garlic and chilli then mix in a bowl with the vinegar, soy sauce, honey and lime juice. Stir in the prawns and leave to marinate.
3. Cut off the tough green end from the leek and cut what is left lengthwise down the middle, then slice. Wash using cold water in a colander to make sure there is no trapped soil in the layers of the leek.
4. Dice the courgette chunks to about 1cm cubes. Open the tin of sweetcorn (or defrost 150g if using frozen) and drain. Put the peas in a little warm water to defrost them.
5. Drain the rice once cooked, run under cold water to cool and prevent it overcooking and becoming mushy, then shake out as much water as possible before scattering onto a baking tray or large plate and spread out to let it dry.
6. Heat the vegetable oil in large saucepan or wok over a high heat.
7. Add in the leeks and courgette and stir-fry for 2-3 minutes before adding the peas, sweetcorn and prawns, without any of their marinating liquid. Continue cooking for another minute.
8. Add the rice and keep the whole mixture moving about for a few minutes, using a flipper or wooden spoon, until every grain of rice is piping hot and the prawns are piping hot right through. Now pour in the marinating sauce and toss and stir through until that is also piping hot.
9. Use soy sauce and/or extra lime juice to adjust the seasoning to personal taste, then serve straight away.