Tiger Prawn Szechuan Fried Rice
Serves: 2
Prep time: 10 minutes
Cooking time: 25 minutes
Ideal meal for special occasions as this dish is guaranteed to impress with the tender tiger prawns and Szechuan rice.
Ingredients
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.
