Thursday, March 13, 2014

Schezwan Fried Rice

1 cup cooked Long grained rice or Basmati rice.
1/4 cup Cabbage cut in to thin and lengthwise.
1 Onion cut lengthwise.
1/4 cup Beans and capsicum cut length wise (Optional)
2 tbsp of Schezwan sauce(as per your spice tolerance)
Food color orange( Optional)
Salt to taste
3-4 tbsp Oil

For Schezwan Sauce:
2 tsp finally chopped Garlic (15-20 pods)
1 tsp ginger paste
15-20 Red chiilies dried
2-4 green chillies chopped
1/2 -1 tsp pepper powder
1/2 tsp Soya sauce
1/2 - 1 tsp vinegar
1/2 tsp sugar
Salt to taste
2-3 tbsp Oil

  • Soak the red chillies in water for an hour(You can remove seeds if you wish to)and grind it to fine paste.
  • Heat the oil in a heavy bottomed pan, add garlic and ginger paste.
  • Saute it nicely till the golden brown color.
  • Add chopped green chillies and saute it too till raw smell goes off.
  • Now add the Red chilli paste(as you required the spiciness.Cook it well till the raw smell goes off.
  • Now add salt, sugar and soya sauce mix it well.
  • Add pepper powder too and mix it well.
  • When the paste starts leaving oil by side, add required amount of water to adjust the thickness of the paste into sauce.
  • Now add the vinegar and cook it further 2-4 mins or the required sauce thickness is obtained.
  • Store in a air tight container and refrigerate 
  • (can be used up to 15-20 days)

  • Heat the Oil in a wok add Onions once the oil is hot enough.
  • Cook till the golden brown and add the other veggies. cook them till cooked and a little crispier.
  • Now add the schezwan sauce mix well. add salt and adjust the taste.
  • Now add the Cooked rice and food color( optional)
  • Mix it properly so that the saucy veggies covers the rice properly.
  • Check for the salt and spiciness  (adjust if required)
  • Serve Hot with boiled veggies or any sauce based gravy.

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