Serves 4-6

3 tbsp vegetable oil
100g ginger, peeled and finely sliced
50g garlic, finely sliced
100g cooked and peeled prawns
A handful of spring onions, sliced
3 eggs, beaten
50g peas (thawed if frozen)
1 carrot, peeled and grated
60g sweetcorn
600g cooked, cooled rice
50ml light soy sauce
50ml rice wine or dry sherry

1. Heat the oil in the wok over a medium-high heat. Add the ginger and garlic, stirring quickly for 30 seconds until just fragrant.
2. Add the prawns and half of the spring onions. Cook for 2-3 minutes.
3. Make a hole in the middle of the wok and pour in the beaten egg. Leave it to set for a minute, then break it up with a wooden spoon and stir well to scramble.
4. Stir in the peas, carrots and sweetcorn and cook for one minute.
5. Combine the cooked rice and the soy sauce, then stir into the wok. Cook, stirring regularly, for five minutes until heated through.
6. Add the rice wine and the remaining spring onions, tossing to coat.

Per serving: 575kcals, 11.1g fat (2.6g saturated), 99.1g carbs, 3.2g sugars, 17g protein, 4.7g fibre, 0.48g sodium