Scezwan fried rice is one of the very popular Chinese
delicacy. It so easy to prepare this fried rice in home which taste much more
tastier than the one which we eat in restaurants. The main ingredient in making
scezwan fried rice is scezwan sauce. Making this sauce is simple and you can
get veriety of types/ways in making this chutney. I have posted the recipe for
this chutney in a separate post. The link for scezwan chutney is given below.
Please check.
The main thing in making fried rice is cooking the
basmati rice to the right level, yes, the rice should not be more cooked or under cooked.
So it is always better to cook the basmati rice , yes
using basmati rice is highly recommended, in openpot method. Pressure cooking
may results in over cooked rice.
I have already posted vegetable fried rice here in our
blog. Please check the below link
Other Rice recipes here in our blog are
Pulao/Briyani/kichedi:
Also please check the other rice varieties recipes
from our blog in the below links.
OK, now let’s move on to the recipe.
SCEZWAN FRIED RICE
SOAKING TIME: 30 mins | PREPARATION TIME: 15 mins | COOKING TIME: 25 mins
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: MAIN
CUISINE: CHINESE
SERVES: 4 PERSONS
INGREDIENTS:
1
cup Basmati rice
10
french beans
1
carrot
½
cup chopped cabbage
1
small capsicum
1
bunch spring onion
1
inch piece ginger
8
garlic pods
1
medium sized onion
2
+1 tablespoon oil
3
tablespoon scezwan sauce
1
teaspoon salt
½
teaspoon pepper powder
½
teaspoon sugar
PREPARATION:
Chop the vegetables very finely and set
aside.
Finely chop the onion and keep it aside.
Finely chop the white and green part of
the spring onion separately.
Prepare the scezwan sauce and keep it
ready.
Fienly chop the garlic and ginger and
keep it ready.
Rinse the rice for 2 or 3 times and
soak in water for minimum 30 minutes.
METHOD:
In a pan take around 5 cups of water
and allow it to boil.
Once the water started to roll boil,
add a tablespoon of oil and ½ teaspoon of salt.
Then add the soaked rice and let it
cook.
Stir in between to avoid burning at the
bottom.
Add more hot water if required in
between.
Once the rice is cooked, drain the
water from the rice using colander and let the rice to cool.
In a heavy bottomed kadai add the remaining
oil and let it heat.
Add the chopped garlic and ginger.
Sauté for few minutes. Then add the
chopped onion , spring onion white part and sauté well.
Then add the chopped vegetables and sauté
well.
The heat sould be in high though out
the cooking to get the nice smoky flavor in the rice.
To make the vegetable s to cook evely ,
add the beans and cabbage first and sauté for 2
minutes , then add the capsicum
and carrot.
Sauté till the vegetables got cooked.
Add required salt.
Then add the scezwan sauce and sauté for
few minutes.
Then add the cooked and cooled basmati
rice , sauté till everything is mixed well.
Now check for salt and spiciness. Then add
the salt ,and pepper powder accordingly.
Finelly add sugar and spring onion
green part and mix well.
Serve hot with any other Chinese side
dishes like paneer machurian, chilly panner etc.,
NOTES:
Cooking the rice in open pot method
helps us to get cooked grainy.
Sauté everything in high heat to get
smokey flavor.
You can steam cook the vegetables and
then can add.
Using olive oil/ gingelly oil gives
nice flavor to the rice.
I have used little sugar, though my
schezwan sauce already having sugar in it. So add as per your taste.
I didn’t add vinegar and soy sauce ,
because my schezwan sacue already having these too. If you add just red chilli
paste instead instead of schezwan sauce, add vinegar and soy sauce too in the
rice while sauting.
VIDEO RECIPE:
STEP BY STEP
PHOTOS:
Chop the vegetables very finely and set aside.
Finely chop the onion and keep it aside.
Finely chop the white and green part of the spring onion separately.
Prepare the scezwan sauce and keep it ready.
Fienly chop the garlic and ginger and keep it ready.
Rinse the rice for 2 or 3 times and soak in water for minimum 30 minutes.
Then add the soaked rice and let it cook.
Then add the chopped vegetables and sauté well.
Add required salt.
In a pan take around 5 cups of water and allow it to boil.
Once the water started to roll boil, add a tablespoon of oil and ½ teaspoon of salt.
Stir in between to avoid burning at the bottom.
Add more hot water if required in between.
Once the rice is cooked, drain the water from the rice using colander and let the rice to cool.
In a heavy bottomed kadai add the remaining oil and let it heat.
Add the chopped garlic and ginger.
Sauté for few minutes. Then add the chopped onion , spring onion white part and sauté well.
The heat sould be in high though out the cooking to get the nice smoky flavor in the rice.
To make the vegetable s to cook evely , add the beans and cabbage first and sauté for 2 minutes , then add the capsicum and carrot.
Sauté till the vegetables got cooked.
Then add the scezwan sauce and sauté for few minutes.
Then add the cooked and cooled basmati rice , sauté till everything is mixed well.
Now check for salt and spiciness. Then add the salt ,and pepper powder accordingly.
Finelly add sugar and spring onion green part and mix well.
Serve hot with any other Chinese side dishes like paneer machurian, chilly panner etc.,
Do try this recipe and please don’t forget to
give your feedback in comments.
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