Serves 3 Ingredients 100g brown basmati rice or microwave brown basmati rice 140g ready-shelled frozen edamame beans 140g broccoli (about ½ a head), broken into florets 1 tbsp white or brown miso paste ½ tsp finely grated fresh ginger or lazy ginger 1 tbsp rice vinegar ½ tbsp clear honey or light syrup (we like Sweet Freedom light syrup) 2 tsp sesame oil 2 tsp vegetable oil 3 garlic cloves, thinly sliced 1 red chilli, thinly sliced 200g raw shelled King prawns 2 spring onions, finely sliced large pack coriander, roughly chopped Method Cook the rice following pack instructions, adding the edamame beans for the last 3 mins of cooking. Drain well. Meanwhile, steam or microwave the broccoli for 4-5 mins until tender. Mix the miso, ginger, vinegar, honey, sesame oil and seasoning. Heat the vegetable oil in a non-stick frying pan. Add the garlic and half the chilli and cook gently for a couple of mins, taking care not to burn. Throw in the prawns, lots of black pepper and a pinch of salt. Turn up the heat and cook for a few mins until the prawns are cooked through. Toss the miso dressing with the cooked rice, adding the spring onions, coriander and broccoli. Season and stir together. Spoon the spicy prawns on top, scatter over the remaining chilli and serve.