Tiger Prawn Szechuan Fried Rice

Tiger Prawn Szechuan Fried Rice

Serves:
2
Prep time:
10 minutes
Cooking time:
25 minutes

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.

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