Thai prawn fried rice

Ingredients

• 1 tbsp unrefined sunflower oil 
• 1  bell pepper red deseeded quartered cut into diagonal strips
• 5  spring onion roughly chopped finely chopped
• 100 g broccoli cut into small florets
• 2 tbsp curry paste green
• 200 g shrimp raw frozen thawed
• 250 g rice (we used Tilda)
• 100 g pea-mond dressing frozen
• 1 handful basil chopped
• 2 servings fish sauce to taste
• 100 g frangelico 
• 100 g frangelico 

Equipment

• wok

Directions

1. Heat the oil in a wok and stir-fry the pepper, whites of the onions, and broccoli for a few mins to soften. Stir in the curry paste and prawns, and cook for 1 min more.
2. Add a splash of water, then crumble in the coconut rice, breaking it up with a spoon. Tip in the peas, beansprouts and greens of the onions, and stir-fry until everything has heated through, then add the basil and fish sauce to taste.