1 x 120g sachet of Ainsley Harriott Szechuan Style Rice
15ml (1 tbsp) sunflower oil
2 garlic cloves, finely chopped
100g (4oz) frozen peas, slightly thawed
225g (8oz) raw tiger prawns, thawed if frozen and cut into 2.4cm (1in) pieces
4 spring onions, finely chopped
10ml (2 tsp) sesame oil
light soy sauce, to taste
salt and freshly ground black pepper
Make the Ainsley Harriott Szechuan Style Rice according to the directions on the sachet.
Heat a wok or large frying pan over a high heat. Add the sunflower oil, and when it is hot and slightly smoking, add the garlic and stir-fry for 10 seconds. Add the peas and stir-fry for 2 minutes until tender.
Add the prawns and spring onions to the pea mixture; season generously and continue to stir-fry for another minute or so.
Add the cooked rice and toss until well combined and completely heated through. Sprinkle over the sesame oil and add enough soy sauce to taste.
Turn out on to plates and eat immediately.
Other Ideas: Cooked peeled prawns would also work in this recipe but would only need to be added at the end with the rice.