• Rinse and drain white rice. • Add the water to a medium saucepan and bring to the boil. • Add rice, stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peak!

• In a large frying pan, heat a drizzle of olive oil over medium- high heat. • Cook Asian stir-fry mix until tender, 4-5 minutes. Season and transfer to a bowl.

• Return frying pan to high heat with a drizzle of olive oil. • Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Add teriyaki sauce and brown sugar, and toss to combine.

• Divide rice between bowls. • Top with Japanese veggies and teriyaki prawns. Spoon over any remaining teriyaki sauce. • Drizzle sesame dressing over veggies and garnish with mixed sesame seeds. Serve with pickled ginger on the adults portion. Enjoy!