Start by defrosting the prawns. Ideally you should pop them in the fridge the night before to defrost overnight, but if you're forgetful like me or need to throw together a last minute meal, you can also defrost frozen cooked prawns quickly by popping them into a bowl of cool tap water - they should defrost in 10-15 minutes.

Warm half of the vegetable oil in a large wok or pan. Add the baby corn and sugar snap peas mix to the pan and stir fry for 5 minutes. In a second pan, heat the other half of the oil ready for the egg fried rice.

Add the mixed peppers to the pan along with the prawns. At the same time add the egg fried rice to the second pan to heat through. Stir fry both for 2 minutes, then add the sweet chilli sauce and soy sauce to the pan with the vegetables and stir fry both for another 2-3 minutes until the vegetables are cooked and the egg fried rice is hot.

Serve immediately, with extra sweet chilli sauce on the side for drizzling.