• Boil the kettle. Half-fill a medium saucepan with boiling water. • Thinly slice chilli (if using). Slice carrot into half-moons. • Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain, rinse with warm water and set aside. TIP: The rice will finish cooking in its own steam, so don't peek!

• While the rice is cooking, pat peeled prawns dry with paper towel. In a medium bowl, combine cornflour and a pinch of salt. Add prawns, tossing to coat. • In a small bowl, combine the honey, oyster sauce and a splash of water. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrots and Asian stir-fry mix, tossing, until tender, 5-6 minutes. Transfer to a bowl.

• Return frying pan to medium-high heat with a generous drizzle of olive oil. • Shake off excess flour from prawns, then cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Return veggies to the pan, then add oyster sauce mixture and cook, tossing, until combined, 1 minute. Remove from heat.

• Divide rapid rice between bowls. • Top with honey popcorn prawns and veggies. • Sprinkle over chilli to serve. Enjoy!