• Boil the kettle. • Half-fill a medium saucepan with the boiled water. Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Meanwhile, thinly slice carrot into half-moons. Roughly chop Asian greens. Trim and halve green beans. • Drain cooked rice and return to saucepan. Cover to keep warm.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. Season with salt and pepper, then cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook carrot and green beans until just tender, 3-4 minutes. • Add Asian greens and lemon pepper seasoning and cook until softened and fragrant, 1-2 minutes. • Remove pan from heat. Add sweet chilli sauce, oyster sauce and a splash of water. Return prawns (and any resting juices!) to the pan. Stir until combined and heated through.

• Divide rice between bowls. Top with lemon pepper prawn stir-fry. • Sprinkle with crushed peanuts to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the peanuts!