Prawn Szechuan Fried Rice
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
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Szechuan Paste
- b.Drain the soaked dried red chilies, reserving 2 tablespoons of the soaking water.
- c.In a small blender, combine the drained chilies, half of the chopped garlic, and half of the chopped ginger.
- d.Add the reserved 2 tablespoons of water and blend to a smooth paste. Set aside.
- 2
Step 2
- a.Stir-fry Prawns and Vegetables
- b.Heat a wok or large, heavy-bottomed pan over high heat. Add 1 tablespoon of vegetable oil.
- c.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.
- d.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.
- e.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
Step 3
- a.Fry the Rice and Sauce
- b.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.
- c.Add the cold, cooked rice to the wok. Use your spatula to break up any clumps.
- d.Toss the rice with the paste over high heat for 2 minutes to ensure it's well-coated and heated through.
- e.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
Step 4
- a.Combine and Serve
- b.Return the cooked prawns and vegetables to the wok.
- c.Add the chopped spring onion greens and drizzle with sesame oil.
- d.Give everything a final toss for about 1 minute to combine and heat through.
- e.Serve immediately, hot from the wok.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, always use cold, day-old rice. It's drier and prevents the fried rice from becoming sticky.
- 2High heat is essential for achieving the smoky 'wok hei' flavor characteristic of great fried rice.
- 3Prepare and measure all your ingredients before you start cooking (mise en place), as the stir-frying process is very fast.
- 4Don't overcrowd the wok. If necessary, cook the rice in two separate batches to ensure it fries rather than steams.
- 5For an authentic numbing spice, add 1/2 teaspoon of crushed Szechuan peppercorns to the chili paste.
- 6Adjust the number of dried red chilies to suit your preferred level of spiciness.
Adapt it for your goals.
Vegetarian
Replace prawns with 200g of cubed paneer or firm tofu. Stir-fry until golden and add back at the end.
ChickenChicken
Use 250g of boneless, bite-sized chicken pieces instead of prawns. Ensure the chicken is cooked through before removing it from the wok.
EggEgg
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.
Quick VersionQuick Version
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.
Why this is on our healthy list.
Rich in Lean Protein
Prawns are an excellent source of lean protein, which is essential for muscle repair, growth, and overall body function.
Provides Essential Vitamins
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.
Energy Boosting
Rice provides complex carbohydrates, offering a sustained release of energy to keep you active and fueled throughout the day.
Frequently asked questions
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.