It might not look much but it’s the simplest, sweetest little stir fry that’s super quick after a long day … when you also really want to eat something that feels like it’s nourishing you too.

I have a bad cheese on toast habit when it’s been a long day and I need something quick but this feels a billion times better to me and doesn’t take really that much longer.

For this quick stir-fry for one, you’ll need:

2-3 tablespoons dry basmati (or jasmine rice)

some asparagus tips or green beans

1-2 cloves of garlic, depending on their size and your taste

raw prawns, as many as you like

cooking oil - something like rapeseed or grapeseed or sunflower

2 teaspoons or so fish sauce

2 teaspoons or so white sugar

white pepper (or black pepper if you don’t have white)

Boil water with a pinch of salt, throw in basmati rice, medium boil for five mins and then add asparagus tips or maybe green beans for three mins more.

Drain quickly leaving a little hot water in the pan. Put the sieve back over the pan and quickly again a lid on top of the pan. Leave to steam while you make the stir fry.

Crush peel and chop 1-2 cloves of garlic and de-vein however many raw prawns you want.

Put a non-stick pan over a medium heat, add oil and the garlic.

Fry for a few seconds stirring until it smells amazing but doesn’t colour.

Add the prawns and stir all the time until they are pink - add a little splash of water if the garlic looks like burning or sticking.

Add the cooked asparagus or beans then two teaspoons each of fish sauce and sugar and water plus a shake of white pepper. Add a little more water if you want more of a sauce and bubble up for a minute or two.

Fluff the rice with a fork and serve with the prawn stir fry.