Schezwan Prawn Fried Rice

Schezwan Prawn Fried Rice - Plattershare - Recipes, food stories and food lovers

About Schezwan Prawn Fried Rice

A quick recipe which is a treat to your eyes and indulgence for your taste buds . A simple work in the kitchen with minimum ingredients when you want that extra luxury . Couple it up with an Indo Chinese gravy and you are set for a Sunday Evening Meal at home on your couch. I think that is enough to get over the Monday Blues as you deserve a lazy Sunday.
4.25 from 4 votes
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Recipe Time & More

Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Served AsDinnerLunch
Servings - 5

Ingredients
 

  • 1 cup Basmati Rice or rice or normal rice cooked till done
  • 2 tbsp Oil
  • 1 Onion cut into julians
  • 1 inch Ginger chopped into fine
  • 2 tsp Garlic chopped
  • 3 to 4 Green Chillies slit
  • 1/2 cup Green Beans chopped
  • 1/2 cup Spring Onions chopped
  • 1/2 cup Capsicum chopped
  • 8 to 10 large Prawns
  • 1 tbsp Tomato Ketchup
  • 2 tbsp Schezwan Sauce
  • 1 tsp Green Chili Sauce
  • 1 tsp Vinegar
  • 1 tsp Soy Sauce
  • 1 tsp Sauce or fish fish
  • 2 tbsp Oil
  • 1 tbsp Butter
  • 1-2 tsp Salt or as per taste
  • to Pepper Powder taste
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Instructions
 

  • Start with marinating prawns with mild salt and pepper.
  • Heat butter in a pan and pan fry the prawns till they turn golden pink.
  • Be careful not to overcook.
  • Heat oil in a skillet. The rest of cooking needs to be done at high flame.
  • Add ginger, garlic, green chilies, onions and cook on high till it turns pink.
  • Add green beans, spring onions and stir everything so that nothing burns but still everything gets booked.
  • Next add the capsicum and give a stir.
  • Now is the time to add all the sauces, cooked rice and prawns.
  • Mix everything gently.
  • Cover and cook for 2 minutes.
  • Schezwan Prawn Fried Rice is ready.
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Please appreciate the author by voting!

4.25 from 4 votes

Soma Pradhan
Soma Pradhan

S/W Proffessional who loves to cook and share recipes

4 Comments

4.25 from 4 votes

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