Chilli Garlic Prawn Rice Bowl With Cucumber Salad

Rinse the rice in a sieve under cold water 2–3 times until the water runs clear. Tip into a lidded saucepan with the water and a pinch of salt. Set it over a medium heat. Once simmering, cover with a lid, reduce the heat to low and cook for 10 mins. Remove from the heat and leave covered for 10 mins. Fluff with a fork.

Meanwhile, finely slice the cucumber (use a mandoline if you have one) and add to a bowl with the rice vinegar, soy sauce and a pinch of salt. Mix well and set aside to lightly pickle.

Mince the garlic. Thinly slice the red chilli. Trim and finely slice the spring onion, keeping the whites and greens separate.

Place a frying pan over a medium heat and melt the butter. Add the garlic, spring onion whites and red chilli, then cook for 3 mins until softened and fragrant.

Add the prawns and cook for 90 seconds on each side until just pink. Stir through the sugar and sriracha, then toss for 2 more mins until thick and glossy. Turn off the heat and squeeze in the juice of one lime. Season to taste with salt.

Divide the rice between Tupperware containers. Top with the pickled cucumber and prawns. Finish with the spring onion greens, chopped coriander and lime wedges. Once cooled, box up and pop in the fridge, ready for tomorrow’s lunch — they’ll keep for up to 3 days.