Tiger Prawn Szechuan Fried Rice

Tiger Prawn Szechuan Fried Rice

Prep time:
10 minutes
Cooking time:
25 minutes


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

Step 1

Make the Ainsley Harriott Szechuan Style Rice according to the directions.

Step 2

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.

Step 3

Add the prawns and spring onions to the pea mixture; season generously and continue to stir-fry for another minute or so.

Step 4

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.

Step 5

Turn out on to plates and eat immediately.

Step 6

Other Ideas: Cooked peeled prawns would also work in this recipe but would only need to be added at the end with the rice.



Please note, comments will be moderated and could take up to 48 hours to appear on the site. Terms of Use apply. We will not use your email for marketing purposes unless specified.

Sign up

Savour the savings

Sign up now for our newsletter and you'll be the first to know about our latest competitions and offers

Sign Up
Where to buy

Where to buy

Find your nearest store

View Stores


Find out more about
our amazing range

View products

Subscribe to our Newsletter