• Rinse the rice to remove excess starch.
• Boil a large pot of salted water for the rice.
• Add the rice and cook for 12-15 mins.
• Drain in a sieve and pop back in the pot. Cover with a lid and leave to the side until ready to serve. 

TIP: If you’re in a hurry you can boil the water in your kettle.

• Peel and grate the garlic (or use a garlic press).
• Halve the chilli and discard the core and seeds. Finely chop.
• Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
• Trim the green beans.
• Chop or crush the peanuts.

• Place a large pan over high heat with a drizzle of oil.
• Add the chicken and carrot and fry until tender, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Chicken is cooked when no longer pink in the middle.
• Add the green beans, garlic and prawns and season with salt and pepper.
• Cook for 4-5 mins. Once cooked, remove the pan from the heat. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle. 

• While the prawns cook, mix the chilli oil, fresh chilli (use less if you dont like the heat) and peanuts in a small bowl. 
• Toss to combine the set aside.

• Remove the green beans, carrot and prawns from the pan and return the pan to a medium-high heat.
• Beat 1 egg (per 2P) and then add it to the pan, stirring constantly for 1-2 mins.
• Add the cooked rice, bulgogi sauce, prawns, carrots, green beans, sesame oil and soy sauce to the pan and cook for 3-4 mins until warmed through. 
• Season to taste with salt and pepper. 

• Divide the prawn fried rice and prawns between plates.
• Scatter over the sesame seeds.
• Top the adult plate with the DIY chilli crisp.