Thursday, 25 February 2021

Schezwan Fried Rice Recipe/Schezwan Fried Rice with Homemade Schezwan Sauce/Schezwan Fried Rice with Step by Step photos

 Schezwan Fried Rice is a very famous and popular Indo Chinese dish served in restaurants. Fresh cooked white rice or left over white rice is added to the stir fried vegetables along with strong and pungent Schezwan Sauce. Schezwan food is known for its prominent flavours and high spice level coming from Sichuan pepper and Chilli peppers. I have used the home made Schezwan Sauce but you can use the store bought ones also. Do try out this Schezwan Fried Rice and post your comments here. Meanwhile do check out other interestingIndo –Chinese, Chinese recipes here.

Here’s how to make Schezwan Fried Rice with step by step photos…

Ingredients

Rice/Basmathi Rice

2 cups

Water

3 cups

Onion

1 finely chopped

Green Chillies

3-4

Scallions/Spring Onions

2 finely chopped

French Beans

15 finely chopped

Carrots

2-3 finely chopped

Capsicum/Bell Pepper

1 finely chopped

Black Pepper Powder

½ tsp

Schezwan Sauce

2-3 tbsp or as needed

Rice Vinegar/Vinegar

1.5 tbsp

Salt

As needed

Oil/Gingelly Oil

3 tbsp

Preparation Time: 12-15 minutes                Recipe Cuisine: Indo Cuisine

Cooking Time: 20 -25 minutes                     Recipe Category: Main Course

Author: Priya Anandakumar

Other Chinese recipes that might be of your interest...

Method

Wash the rice thoroughly with water and drain the water. Add the washed rice to the pressure cooker, 3 cups of water, salt and 1 tsp of oil. Pressure cook the rice for 2 whistles and switch off the stove.

Meanwhile chop the vegetable and keep everything ready.

Heat 2 tbsp of oil in a kadai, add the chopped onions, along with chopped scallion onions, little salt and saute until translucent.

Add finely chopped green chillies and give a good stir.

Add finely chopped beans, carrots and satue well for about a minute or two.

Now add chopped bell pepper [if you have cabbage, you can add at this stage] and mix everything really well.

Add 1 tbsp of chopped spring onions and give a good stir.

Cook on high flame for about 4-5 minutes, the vegetables must be cooked and still be crunchy.

Then add 3 tbsp of schezwan sauce [I have used homemade Schezwan Sauce, you can use the store bought one also]

Mix everything really well until the schezwan sauce is thoroughly mixed with the vegetables.

Now add the cooked rice to the kadai/pan.

Add 1.5 tbsp of rice vinegar/white vinegar, 1/2 tsp of black pepper powder [you can adjust to taste] , 1 tsp of oil  and 1 tbsp of spring onions.

Mix everything really well, until well combined.

If needed add more Schezwan Sauce and adjust to taste. Mix well until uniformly mixed.

Add chopped spring onions to Schezwan Fried Rice and switch off the stove.

Delicious super tempting and lovely Schezwan Fried Rice is ready to be enjoyed. Serve it hot along Cabbage Manchurian or Egg Manchurian or with Baby Corn & Mangetout Stir Fry

Suggestions:

You can add 10-12 chopped garlic when sautéing the onions.

Addition of different types of vegetables, totally depends on the availability.


If you find this post really interesting, it will really be nice if you can share it with your facebook friends or twitter friends or pin it today. I will be very happy if you like, share and subscribe to Priya’s Virundhu youtube channel at https://www.youtube.com/channel/UCTsVaemF70ifZPLfgtEvMjg. All of this means a lot to me and a great encouragement as well.

Have a great day and enjoy.

Until then I am signing off…

 

 

No comments:

Post a comment

Hello everybody,
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here. All our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
Priya Anandakumar