Schezwan Prawn Fried Rice

Schezwan Prawn Fried Rice - Nutan Shenoy-Kini‎
For the schezuan sauce----
I always keep this sauce ready at home, comes in handy all 365 days--Ingredients :- 
Red Chilles 25,
Garlic--5-6 big cloves,
2 tbsp finely chopped garlic,
1 tbsp finely chopped green chillies,
1 tbsp finely grated ginger,
2 tbsp finely chopped onions,
1 tsp finely chopped celery,
1 1/2 tbsp cooking vinegar,
3/4 cup veg stock,
11/2 tbsp cornflour mixed with 21/2 tbsp of water,
1 tsp white vinegar,
a pinch of MSG (optional)
3 tbsp oil and salt to taste.
Sugar is an option, I dont use.

Method :- Boil water. Add the red chillies and garlic and cook well. Cool. Drain the water.Grind the red chillies and garlic to a paste using the drained water. Heat oil in a kadhai. Fry garlic, ginger, onions, celery,green chillies. Add the ground paste, fry for a while. Add cooking vinegar and cook. Add veg stock, mix well and boil. Add white vinegar (sugar) salt and MSG, mix well. Now add the corn flour mixture and cook well. Keep stirring to avoid lumps and mixture sticking to the bottom of the kadhai. Cool. Store in air-tight containers and refrigerate and use as desired, taking care to avoid exposing it to moisture

Boiled Basmati rice with salt and a few drops of oil and kept it separate to cool. Cleaned, deveined prawns, washed, marinated with gg paste, red cilly pwd, salt and lime and kept aside. Chopped a few onion and spring onions. In a lil oil boiled the prawns well, covered till done, turned the gas on high till water evaporated. Fried the onions till translucent and kept aside. Toss sauted the spring onion kept aside. Mixed all the ingredients ---rice, prawns, onions, spring onions, schezuan sauce and tossed it well. Kept on low flame in a flat bottomed vessel on a tawa and let it assemble well. In the vessel, I kept a piece of burnt charcoal, covered,and let it get that awesome Chinese food flavour.Took off the charcoal piece, once it gave fumes.