Thai jasmine rice & prawn casserole

serves 3
ingredients
500g/1lb 2oz cold cooked
jasmine rice
30 peeled and deveined cooked
tiger prawns, chopped
400g/14oz canned sweetcorn
kernels, drained
200g/7oz carrots, thinly sliced
600g/1lb 5oz ready-made mild
ginger stir-fry sauce
• Put the cooked rice in a large
heavy frying pan.
• Add the prawns, sweetcorn and
carrots, and cook, stirring, over a
high heat for 5 minutes, until the
carrots are tender.
• Pour in the sauce, and simmer for
a further 5 minutes. Serve hot.