Honey Prawn Fried Rice with Crispy Wontons

Cook rice following packet instructions. Drain well, then rinse under cold water and transfer to a large bowl. Cool, then cover and refrigerate for 30 minutes.

Meanwhile, heat 2 tbs oil in a large frying pan over medium-high heat. Shallow-fry wonton wrappers, in batches, for 1-2 minutes or until golden-brown. Transfer to paper towel to drain. Drain oil from pan.

Heat half of the remaining oil in the same pan over medium-high heat. Cook prawns, in batches, for 1 minute each side or until browned. Transfer to a plate. Add honey and sweet chilli to pan. Bring to the boil, reduce heat and simmer for 2-3 minutes or until caramelised. Return prawns to pan and toss to coat. Remove from heat. Transfer to a bowl. Cover to keep warm. Wipe pan clean.

To make fried rice, add remaining oil to the same pan over medium-high heat. Add egg, tilting pan to cover base. Cook for 2 minutes or until set. Transfer to a chopping board. Chop. Return the pan to heat. Add garlic, ginger and beans to pan and cook, stirring, for 2 minutes or until fragrant. Add peas and cook for a further 1 minute or until heated. Add rice and soy sauce and cook, tossing occasionally, for 3 minutes or until hot. Add chopped egg, half of the onion and half of the coriander. Stir to combine.

Spoon fried rice into bowls. Top with prawns, sesame seeds, remaining onion, remaining coriander, chilli and sprouts. Serve with crispy wontons.