A fragrant and aromatic rice dish with prawns and egg.
Place the rice and cold water into a pan. Cover, bring to the boil and simmer for 8 minutes without lifting the lid. Turn off the heat and leave to stand for 10 minutes, covered.
Heat a little oil in a frying pan over a medium heat. Pour in the eggs and tilt the pan so it forms a thin omelette. Cook for about 1 minute, until set. Tip out onto a chopping board, roll up and then slice into thin strips. Set aside.
Spoon the Flavour Shot, red pepper and courgette into a wok, cook on a medium heat for 5 minutes, stirring.
Stir in the prawns, cook for 4-5 minutes until pink. Add the rice, stir and coat well. Stir the omelette through the rice and season to serve.