Name: Salt and Pepper Prawn Fried Rice | Marion's Kitchen
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Thai
Ingredients: 1 tbsp Sichuan peppercorns; 1 tbsp black peppercorns; 2 tsp sea salt; 2 tbsp vegetable oil; 1 onion, diced; 3 garlic cloves, finely chopped; 200g (7 oz) peeled and deveined prawns; 2 eggs, whisked; 3 cups cooked rice; 2 tbsp soy sauce; ¼ tsp sugar; ½ cup finely sliced spring onion (scallions)

Instructions

3 steps

Pepper Salt Preparation

Toast the Sichuan and black peppercorns in a wok or frying pan over medium heat. When they're fragrant, transfer them to a mortar and use a pestle to grind to a fine powder. Stir through the salt. Set aside for later.

Fried Rice Cooking

Heat the oil in a wok over high heat. Add the onion and garlic and stir-fry for half a minute. Add the prawns and season with ½ teaspoon of the pepper mixture (or to taste). Stir-fry until just cooked. Pour in the eggs and spread them out in the pan. When they're just set, use a spatula to break them up. Add the rice, soy sauce and sugar. Stir-fry until well combined.

Serving

Toss through the spring onion. Serve with an extra sprinkling of the pepper salt.

Progress

0 / 3 steps

Salt and Pepper Prawn Fried Rice | Marion's Kitchen