Prawn Szechuan Fried Rice

Instructions

1. 1

   Prepare the Szechuan Paste

   • Drain the soaked dried red chilies, reserving 2 tablespoons of the soaking water.
   • In a small blender, combine the drained chilies, half of the chopped garlic, and half of the chopped ginger.
   • Add the reserved 2 tablespoons of water and blend to a smooth paste. Set aside.
2. 2

   Stir-fry Prawns and Vegetables

   • Heat a wok or large, heavy-bottomed pan over high heat. Add 1 tablespoon of vegetable oil.
   • Once the oil is shimmering, add the prawns and stir-fry for 2-3 minutes until they turn pink and are just cooked through. Do not overcook. Remove from the wok and set aside.
   • To the same wok, add another tablespoon of oil. Add the remaining ginger, garlic, and the spring onion whites. Sauté for 30 seconds until fragrant.
   • Add the chopped carrots and capsicum. Stir-fry for 2-3 minutes until they are tender-crisp. Remove the vegetables from the wok and set them aside with the prawns.
3. 3

   Fry the Rice and Sauce

   • Add the final tablespoon of oil to the hot wok. Add the prepared Szechuan paste and cook for 1 minute, stirring constantly, until it becomes fragrant and the oil separates slightly.
   • Add the cold, cooked rice to the wok. Use your spatula to break up any clumps.
   • Toss the rice with the paste over high heat for 2 minutes to ensure it's well-coated and heated through.
   • Pour in the light soy sauce, rice vinegar, tomato ketchup, sugar, salt, and white pepper powder. Continue to toss everything vigorously for another 2-3 minutes to combine all the flavors.
4. 4

   Combine and Serve

   • Return the cooked prawns and vegetables to the wok.
   • Add the chopped spring onion greens and drizzle with sesame oil.
   • Give everything a final toss for about 1 minute to combine and heat through.
   • Serve immediately, hot from the wok.