stir fry rice with peppers and prawns

Peppers and prawns sounded so good together and then there was that leftover basmati rice from last night's poké dinner, begging for a chance to participate in tonight's dinner. If rice could speak, what would it say? Give me one more chance in a bowl guys. I would never hold a good rice back, so come on in the water's fine.

I added a cucumber relish made with cilantro, scallions, chives, rice vinegar, lime juice, sea salt and pepper, which added a pickled crunch to the dish. All ingredients in for a successful dinner.

Ingredients for stir fry rice with peppers and prawns

serves 2-3

3/4 pound prawns

1/2 red pepper, chopped

1/2 yellow pepper. chopped

1 small Jalapeño, deseeded and minced

1 medium shallot, diced

Garlic clove smashed

2 teaspoons soy sauce

1 tablespoon finely grated ginger

2 tablespoons vegetable oil

1&1/2 cups leftover rice at room temperature

Sea salt and freshly ground black pepper to taste

2 teaspoons toasted sesame oil

For the cucumber relish

1/2 cucumber, peeled and chopped

1 scallion, light part minced

2 tablespoons minced cilantro and chives

2 teaspoons rice vinegar

1-2 teaspoons lime juice

sea salt and freshly ground black pepper, to taste

Mix up relish ingredients in a small bowl and refrigerate.

Heat oil in a large skillet, when hot add the shallots, peppers and garlic. Cook and stir for 5-7 minutes, add the rice, soy sauce and ginger. Continue to stir mixture until rice starts to brown. Add the prawns and cook until pink. Serve in bowls, drizzle the sesame oil and spoon the cucumber relish on top.

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