Wednesday, 27 July 2016

Schezwan Fried Rice !



Schezwan Fried Rice, another popular dish from the Indo Chinese cuisine is a treat for spicy food lovers. The hot and fiery sauce is lip smacking and I use it as a dip with almost all the snacks and not just for the rice or noodles. I made this recently for dinner with the let out rice from lunch and paired it with delicious Baby corn Machurian . I generally use load of veggies like moong sprouts and cabbage etc , but this time just made with whatever I had in my pantry.

Check out other Chinese and Indo Chinese dishes on the blog that might interest you,


INGREDIENTS
  • 2 cups cooked rice
  • 2 tbsp Homemade Schezwan Sauce / Store bought
  • 1 - 2 tbsp oil
  • 1 medium onion (chopped)
  • 1 tbsp Garlic (finely chopped)
  • 1/4 cup Spring Onions bottoms (white part)
  • 1 cup veggies (carrot, beans, babycorn, bell peppers etc)
  • 5 - 6 medium mushrooms
  • salt as needed
  • 1 tsp Sesame oil (to drizzle at last)
  • 1/4 cup Spring Onions (Green Part)

In case you don't have schezwan sauce handy, you can follow this procedure.

Soak 8 to 10 dry red chillis in water removing their stems and seeds for 15 minutes, grind to a fine paste. And before adding the veggies add this paste and cook well in oil, also add 1 tsp of light soy sauce, 1/2 tsp dark soy sauce , a pinch of sugar and 1 tsp tomato sauce/red chillli sauce when sauteing the veggies. Then add rice and mix well. 

STEPS
  • Heat oil in wok, add garlic, onion and spring onion white part and saute well till onion turns soft.
  • Then add all the vegetables (except peppers and mushrooms)  and stir fry them in high heat for 2 to 3 minutes.


  • When those veggies are almost cooked add peppers and mushrooms and fry for another 2 minutes.
  • Then add schezwan sauce and toss well with the veggies.


  • Add the cooked rice to the wok and gently toss them so that each and every grain of rice is coated well with the sauce.
  • Add the spring onion green part , drizzle some sesame oil and turn off stove.
  • Serve hot !

NOTES

  • I use Byadgi Red chillis along with normal red chillis to make my Schezwan sauce, so they impart a very bright red color yet not that fiery.There is no artificial color in the sauce or rice. Its just the color from the chillis and trust me its not very spicy.
  • Quantity of sauce added depends on your own spice level.
  • You can also add veggies like peas, cabbage, chinese cabbage, moong sprouts , broccoli etc.
  • Serve hot with any sauce or (Indo) Chinese gravy dishes.
  • Feel free to add scrambled egg, chicken pieces or shrimp instead of just veggies.



With Love,

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