Schezwan fried rice

Schezwan fried rice

This Indo-Chinese fried rice has a sweet, tangy and hot flavor. If you like you can add prawns, chicken or egg to this rice recipe, but here I have given a vegetarian version of it. It has a vibrant color, with all the different colored vegetables added in contrast with the red color of rice.

I have also given the recipe of schezwan sauce which is used to make this rice. You can make it ahead and store it in airtight containers in fridge and will stay for at least a month.

Schezwan sauce

Ingredients

• Kashmiri red chilies-10

• Chopped garlic-3 tbsp.

• Chopped ginger-2 tsp.

• Chopped shallots-1 tsp.

• Water – 100ml

• Viniger-2 tsp

• Soya sauce -1tsp

• Celery chopped-1tsp

• Brown sugar/ jaggery-2 tsp.

• Oil -2tbsp.

• Salt and black pepper to taste.

 

Method

• Soak the Kashmiri chilies in hot water for 25- 30 minutes and grind them to a fine paste.

• Heat oil in a wok and had finely chopped ginger and garlic and stir or a minute, add the shallots.

• After another minute stir in chili paste and sauté in low flame till the oil turns up.

• Add water and cover and cook for 2 to 3 minutes.

• Add salt, soya sauce, vinegar, salt, pepper and stir well and cook for another 2 to 3 minutes

• Finally add sugar and  stir well and switch off the flame.

• When it attains room temperature, store it in airtight containers.
  

Schezwan fried rice

Ingredients

• Basmati rice- 1 ½ cups

• Lemon juice -1 tbsp.

• Corn kernels -1/2 cup

• Green peas -1/2 cups

• Mushroom sliced-1/2 cups

• Carrots chopped- ½ cups

• Cabbage chopped-1/2 cups

• Spring onions chopped-2 (keep the greens for garnishing)

• Schezwan sauce- 2 to 3  tbsp.

• Garlic crushed – 2 tbsp.

• Oil -2 tbsp.

• Salt and pepper to taste

Method

• Cook the rice with lots of water (make sure not to overcook it), add lemon juice and enough salt before straining it.

• In a large wok heat oil, sauté garlic and add all the vegetables one by one.

• Cook the vegetables on a high flame stirring continuously . Add salt and pepper.

• Add schezwan sauce and mix in the rice gently.

• Garnish it with spring onions and serve hot.