Schezwan Fried Rice

When the blog showcased schezwan sauce, you obviously would have guessed what would follow. Yes! Schezwan fried rice, the hot and spicy kind! This Schezwan fried rice can satiate your spice cravings in minutes as it doesn’t have much of a work other than chopping the veggies and cooking rice.

If you have left over rice then well and good provided you have the Schezwan paste in hand. Do check the link for preparing the Schezwan paste at home. This sauce can give a pretty make-over to many of your dishes and it takes just 30 minutes to put together this sauce and that isn’t a tough task after all??!! Incase if you don’t have the paste in hand, do check the notes for the other method.

Ingredients:

Cooked Rice-2 cups

Schezwan paste/sauce-3 tbsp

Garlic-3 flakes, finely chopped

Vegetables-1 cup, finely chopped (I used carrots and beans)

Scallions/Spring onions-1 stalk, chopped

Salt-as needed

Oil- 1 tbsp

How It Happened:

1. Heat oil in a pan, add garlic and cook until they are slightly golden. Add chopped veggies and stir well.

2. Let the veggies cook in medium flame for 5-7 minutes until they are cooked, keep stirring now and then. Then add salt and mix well.

3. Add the schezwan paste and mix well and sprinkle about 1 tsp of water. Mix well so that the paste is a little diluted by now.

4. Simmer the flame; add in the cooked rice and mix well carefully so as not to break the rice grains.

5. Once when the rice grains are well coated and colored with the schezwan paste switch off the flame.

6. Garnish with chopped spring onions and serve hot.

Notes:

* As the schezwan paste has oil in it, do not add more else the rice will be sticky and oily.

* Chop the veggies as fine as possible for quick cooking. Add any veggies of your choice.

* Add ajinomoto for added taste but I haven’t.

* As garlic is already added in the schezwan paste, you can skip them here. But I like garlic and so I have added them.

* Adjust salt as schezwan paste has salt and soy sauce in them, hence I haven’t added soy sauce as well.

* In case if you don’t have schezwan paste then, soak 10 red chilies (remove the seeds if you are using regular one or you can use kashmiri red chilies without removing the seeds) in hot water for 15 minutes, grind it to a smooth paste. Heat oil in a kadai, add garlic and fry until brown. Then add the chili paste and cook until it leaves out oil. Then add chopped veggies and cook for 10 minutes or until the veggies are cooked. Then add soy sauce and salt and mix well then add rice and mix well. Sprinkle little scallions and switch off the flame.

* Do check the link for preparation of schezwan sauce which comes handy.