Schezwan fried rice is one of the most loved dish of Indo-Chinese cuisine.As most of us know Indo-chinese is not the authentic chinese cuisine,but the chinese food adjusted to Indian tongue :) Unlike the most known bland version of chinese fried rice available in most of the resturants,this schezwan fried rice is fairly hot. I more or less followed Sanjeev kapoor's recipe for this rice with few modifications.I have eliminated all the sauces like hot sauce,soy sauce as I dont use any store bought sauce varieties. The schezwan sauce which is the main ingredient is home made.
Schezwan sauce:
The traditional schezwan cusine in from Sichuan region in China and it calls for a famous variety of chilli Sichuan chilli. Here I have substituted normal chilli flakes in this sauce.
Ingredients:
3 table spoons sesame oil
1/2 cup chilli flakes or 10- 12 red dried chillies soaked in warm water and ground
2 cloves garlic crushed
1 teaspoon sugar
1/2 teaspoon lemon juice
2 teaspoon fresh tomato puree
Salt to taste
Method:
Heat oil till smoking point and add all the ingredients one by one except lemon juice.Cook till oil is seeped well,remove from heat,add lemon juice and mix well.
This sauce can be stored in air tight bottle for few days.
Schezwan fried rice:
Once the sauce is ready this fried rice can be prepared in no time.It practically uses no other sauce or spices for flavoring but tastes so brilliant and so unique. You can use any vegetables of your choice,though cabbage and spring onions provide a very good crunch.
Ingredients:
1 cup cooked basmati rice
1 1/2 cup cut vegetables (carrots,capsicums,cabbage etc)
1 oinion chopped fine
2 teaspoons oil
2 table spoons schezwan sauce
Salt to taste
Method:
1. Cook basmati rice with just enough water,and cool thoroughly
2. Heat oil,add the onions and fry till golden brown.Add the vegetables and saute till they are cooked but still crunchy.
3.Add the sauce,salt and mix well.Next add the cooked rice,few drops of oil and close.Remove from heat.After five minutes mix the rice with vegetables gently.Garnish with spring onion greens and serve hot.
Time:30 minutes
Serves:3