Heat 1 tablespoon oil in a large frying pan or wok over medium heat. Crack in the egg and scramble. Transfer the cooked egg out onto a plate.
Wipe the pan clean, return to medium-high heat and add 1 tablespoon oil. Add the prawns and cook for 1-2 minutes on each side or until they’ve turned opaque and light pink. Transfer to the plate.
Return the pan to the heat and add the pineapple. Cook for 2-3 minutes, stirring, until the pineapple begins to caramelise a little. Reduce heat to medium, add carrot, spring onion, tamari and fish sauce, stir quickly.
Add quinoa and rice and stir-fry until they are mixed in well and warmed through, about 3 minutes.
Return the egg and prawns to the mix and sprinkle the lot with sesame seeds, fresh coriander and chilli to serve.
When you’re after that chocolatey-hit – this easy chocolate mug cake with it’s gooey flowing centre will satisfy that craving without the sugar hit. Low-carb and low calorie, this dessert is sure to please! Whip up this decadent mug cake in a matter of minutes.