Schezwan Fried Rice

It is a very easy and quick Indo Chinese dish. I have prepared homemade sauce using the simple ingredients. While preparing this sauce, you can remove seeds of red chillies before soaking in water. You can keep this for long days and refrigerate it for feature use.

 This is a spiciest food and goes well with any varuval or fry. Even you can have this with tomato ketchup/papad/chips...

Ingredients

Basmati Rice – 2 cups

Finely Chopped Onions – 1 cup (big)

Spring Onions – ¼ (cup)

Chopped Ginger and Garlic – 2 tsp

Chopped Carrots and Beans – 1 cup

Schezwan fried rice masala (or) sauce – 2 tsp

Chopped Capsicum – ¼ cup

Pepper Powder – ½ tsp

Fried Cashew Nuts - 1/4 cup

Salt to taste

oil - 2 tsp

(For Schezwan Sauce)

Finely Chopped Garlic – 10 tsp

Finely Chopped Ginger – 5 tsp

Red Chilli – 12

Soya Sauce – 1 tsp

Tomato Ketchup – 1 tsp

Salt to taste

Pepper Powder – 1 tsp

Water – ¼ cup

Method

(For Schezwan Sauce)

Soak the red chilli in hot water for an hour. And grind it into a smooth paste. Then add a few tsp of water if necessary while grinding.

In a pan add the oil and add the finely chopped ginger and garlic. Saute for few minutes till the garlic turns golden brown color. Saute in a low flame, else it will not get cooked.

Add the ground red chilli paste to this. Mix well and cook for 2 minutes. Add the soya sauce and pepper powder.

Add tomato ketchup and salt as needed. Add 1/4 cup of water to this and cook for few minutes till it reaches a saucy consistency.

Soak rice in water and add water for ratio (1:1and1/2) then pressure cook it for 3 whistles. In this method, the grains are separate.

Then spread in on a plate and let it cool for about 15 to 20 min.

Heat oil in a pan; add chopped onions, ginger & garlic and sauté till onions turn transparent.

Then add the chopped carrot and beans, spring onions, and stir for few minutes on medium flame.

Add schezwan fried rice sauce, salt needed and stir fry for 3 min. Then add cooked rice and mix well.

Add pepper powder and switch of the flame. Finally garnish with chopped coriander leaves and green onions.