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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Salt & Pepper Prawn Fried Rice

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A true love story: fried rice, getting up close with fragrant, peppery prawns. Bring on the food baby!

WATCH THIS RECIPE

SALT & PEPPER PRAWN FRIED RICE

PREP TIME

10 minutes

COOK TIME

10 minutes

SERVES

2

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 (click here to see my recipe for how to cook rice for fried rice)

2 tbsp soy sauce 

¼ tsp sugar 

½ cup finely sliced spring onion (scallions) 

Steps

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. 

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. 

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

Note Icon

Notes:

– You’ll have more pepper salt than you need for this recipe. Store in an airtight container and use as an all-purpose seasoning for omelettes, scrambled eggs or grilled meats.

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