Sizzling Szechuan Prawns and Fluffy Rice

Thinly slice the spring onion, keeping the white and green parts separate. Crush or finely chop 2 garlic cloves. Heat 1 tbs vegetable oil in a small saucepan over high heat until hot. Remove from heat. Add the garlic, white part of the spring onion and 1 tsp chilli flakes, if using, and stir until garlic is crisp. Season with salt and pepper. Transfer to a bowl and set aside.

Rinse the rice until the water runs clear. Put in the same pan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.

Meanwhile, cut the capsicum into thin strips. Trim the beans and halve on an angle. Heat 2 tsp vegetable oil in a medium frypan over high heat. Cook the capsicum and beans, stirring occasionally, for 5 mins or until lightly charred. Add 1 tbs water and cook for 1 min or until the water is evaporated and the vegetables are tender (see Kitchen 101). Remove from the pan.

Heat 2 tsp vegetable oil in the same pan over medium-high heat. Cook the prawns, stirring, for 2-3 mins until just cooked through. Add the stir-fry sauce, 1 tbs tomato sauce, 1 tsp soy sauce and 1½ tbs water and bring to a simmer. Cook, stirring, for 2-3 mins until slightly thickened. Season with pepper. Remove the pan from the heat.

Divide the rice, prawns and veggies among bowls. Scatter over the remaining spring onion and drizzle with the spring onion oil. Enjoy!

Adding a little water to a hot pan creates steam and will ensure your veggies cook without burning, or without the need for more oil.