Ingredients
1 cup brown rice, rinsed
80g peanuts
1 tbs olive oil
2 spring onions, white & green sliced separatel
1 small red capsicum, deseeded & sliced
1 small green capsicum, deseeded & sliced
500g green prawns, deveined & shelled
2 cloves garlic, minced
Kung Pao Sauce
1 tbs rice wine vinegar
1 tbs soy sauce (or tamari if gluten free)
1 tbs Shaoxing win
1 tbs honey
1 tsp cornflour

Method
1. Place rice, 2 cups water and 1/2 tsp salt in a small saucepan and bring to the boil. Reduce to a simmer, cover and cook for 35 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork.
2. Meanwhile, combine Kung Pao Sauce ingredients in cup, stirring until well blended, set aside.
3. Whilst rice is standing, heat a large frypan or wok over medium heat and toast peanuts. Cool and roughly chop.
4. Add oil, white part of spring onion and capsicum to wok and cook for a few minutes, until beginning to soften.
5. Add prawns and cook for a minute without stirring. Stir through garlic and continue to cook until prawns just begin to change colour to orange.
6. Stir through Kung Pao sauce, remaining spring onion and peanuts. Serve immediately with rice.