Spicy Sichuan pepper prawn-fried rice
A one-pot supper dish, easy to make and nutritious too.
Prep time: 5 minutes
Cook in: 20 minutes
This is a one-pot supper dish that is easy to make and so nutritious too. It uses Sichuan peppercorns and chillies to create a numbing, tingling heat, which is then tempered by the rice.
350ml/12fl oz water
150g/5oz equal mix of brown basmati long-grain rice and wild rice
1 tablespoon groundnut oil
1 teaspoon Sichuan peppercorns
5 fat garlic cloves, finely chopped
2 bird’s eye chillies, deseeded and finely sliced
275g/10oz cooked tiger prawns
200g/7oz frozen edamame beans
6 ripe cherry tomatoes, halved
2 tablespoons light soy sauce
juice of 1 lime
1 small handful of fresh coriander, finely chopped
2 tablespoons chilli oil
• Heat the water in a pan over a high heat until boiling. Add the rice and bring back to the boil, then turn the heat down to low, cover the pan and simmer for 15 minutes. Once cooked, fluff up the rice with a fork and it’s ready to use.
• Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the Sichuan peppercorns and stir-fry for a few seconds to help release their aroma. Add the garlic and chillies to the wok and stir-fry rapidly for a few seconds, then add the prawns and keep stirring.
• Add the edamame beans and stir well for 1 minute, then add the cherry tomatoes and stir-fry for 30 seconds. Add the cooked rice at this stage, toss the ingredients together and cook for 1 minute.
• Season with the soy sauce and lime juice and toss again. Add the coriander and mix in well. Transfer to serving plates, add a drizzle of chilli oil and serve.