Schezwan fried rice recipe | Fried rice recipes

I sent this recipe for my  monthly kungumam thozhi step by step series. I posted schezwan noodles recipe. That time itself I prepared this schezwan fried rice too, thought of posting later as I didn’t want to bore you all.  I am just back from a short visit to Chennai. After this hectic trip, I had no new posts in my hand, so this came to the rescue. I hope I can be regular in posting recipes from now onwards. I love schezwan recipes, be it noodles or fried rice, now a days my choice is always spicy things. Many of you tried shcezwan fried rice after I posted schezwan noodles recipe. I thought I too should post soon and found the right time now.

Schezwan fried rice recipe

Recipe Cuisine: Oriental  |  Recipe Category: Lunch
Prep Time: 30 mins    |  Cook time: 20 mins    |  Serves: 3

Ingredients

Cooked Basmati rice	2 cups
Kashmiri red chilli*	10 + 2
Onion	1
Garlic, finely chopped	3 tblsp
Soya sauce	1 tsp
Chilli sauce	1 tsp
Carrot, beans, cabbage –  finely chopped	1 & 1/2 cups
Celery leaves, finely chopped	3 tblsp
Salt	As needed
Olive oil	3 tblsp

 

Method

1. Soak 10 red chillies in hot water for 30 mins and grind it to a paste with little water.
2. In a kadai, heat olive oil and add remaining 2 red chillies and finely chopped garlic. Do not change the color of the garlic. Just fry till fragrant, say half to one minute. Add finely chopped onion and fry for another minute in  high flame.
3. Add chilli and soya sauce, ground red chilli paste. Fry till oil oozes out. 
4. Add the finely chopped vegetables, salt and toss well in high flame. The veggies should get cooked, retain its crunchiness as well. Add more olive oil if needed.
5. Add cooked rice, toss gently to mix well.

Notes

• *Kashmiri red chillies gives a bright red color. It will look long and shrunken. If using ordinary red chillies, reduce the quantity.
• If not celery leaves, try coriander leaves or spring onion. Olive oil can be substituted with sesame oil.
• To cook basmati rice, soak for half an hour, pressure cook for 3 whistles with 1 & 1/4 cup water. Once done, invert in a broad vessel, add a tsp of oil and cool down to seperate the grains.

I served with schezwan baby potatoes, it went well with it, but any manchurian side dish will work.

• Baby corn manchurian
• Cauliflower manchurian
• Veg manchurian gravy
• Schezwan baby potatoes gravy
• Chilli paneer dry
• Chilli paneer gravy

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