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A fiery and flavorful Indo-Chinese classic! This spicy fried rice features juicy prawns, crisp vegetables, and a bold Szechuan sauce that packs a punch. Ready in under 30 minutes for a perfect weeknight meal.
For 4 servings
Prepare the Szechuan Paste
Stir-fry Prawns and Vegetables
Fry the Rice and Sauce
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A fiery and flavorful Indo-Chinese classic! This spicy fried rice features juicy prawns, crisp vegetables, and a bold Szechuan sauce that packs a punch. Ready in under 30 minutes for a perfect weeknight meal.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 884.9 calories per serving with 28.07g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Serve
Replace prawns with 200g of cubed paneer or firm tofu. Stir-fry until golden and add back at the end.
Use 250g of boneless, bite-sized chicken pieces instead of prawns. Ensure the chicken is cooked through before removing it from the wok.
Make a thin omelet with 2 beaten eggs, slice it into strips, and add it to the fried rice along with the spring onion greens at the end.
For a faster meal, use 3-4 tablespoons of store-bought Schezwan sauce instead of making the paste from scratch. Add it directly to the wok before the rice.
Prawns are an excellent source of lean protein, which is essential for muscle repair, growth, and overall body function.
The variety of vegetables like carrots, capsicum, and spring onions supply essential vitamins such as Vitamin A and C, which support vision and boost the immune system.
Rice provides complex carbohydrates, offering a sustained release of energy to keep you active and fueled throughout the day.
It can be a balanced meal with carbohydrates, protein, and vegetables. However, it can be high in sodium and oil. For a healthier version, use less oil, low-sodium soy sauce, and increase the quantity of vegetables.
One serving of Prawn Szechuan Fried Rice contains approximately 450-550 calories, depending on the specific ingredients and amount of oil used.
This usually happens when using freshly cooked, warm rice. It's crucial to use cold, preferably day-old, rice as it is drier and the grains separate easily when stir-frying.
Yes, absolutely. For a quicker version, you can use 3-4 tablespoons of good quality store-bought Schezwan sauce instead of making the paste from scratch. Add it to the wok before adding the rice.
Yes. A great vegetarian alternative is to replace the prawns with 200g of cubed paneer, firm tofu, or a mix of mushrooms and baby corn. Sauté them just as you would the prawns and add them back at the end.