For the prawns and courgettes: slice baby courgettes very thinly on the diagonal, and stir-fry in very hot oil for a minute or so.
Add prawns and toss until pink, then add the zest and juice of a lime, a Tbs grated fresh ginger and a chopped and deseeded red chili,
together with a splash of light soy sauce. Bring to a simmer. Garnish with coriander and serve.

For the fried rice: make a thin omelette from a couple of eggs, well seasoned with salt and pepper. Roll up and set aside.
Fry a chopped shallot in hot oil, add a splash of soy sauce and then cooked rice and cooked peas, stirring until it's all nice and hot.
Thinly slice the omelette and add to the rice, together with sliced spring onions, mix together and serve with the prawns.