Schezwan fried rice recipe, Indian style

Schezwan style fried rice, an Indo-Chinese version with the ingredients availabe in our pantry. Stepwise detailed pictures recipe.

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.

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Schezwan style fried rice

Schezwan style fried rice, an Indo-Chinese version with the ingredients availabe in our pantry. Stepwise detailed pictures recipe.

Course Main Course

Cuisine Indo Chinese

Prep Time 15 minutes

Cook Time 15 minutes

Servings 4

1x2x3x

Cup measurements

Ingredients

• Cooked Basmati rice - 3 cups
• Kashmiri red chilli* - 10 + 2
• Onion - 1
• Garlic - 3 tablespoon finely chopped
• Soya sauce - 1 tsp
• Sugar - 1 teaspoon
• Vinegar - 1 tsp
• Carrot, beans, cabbage – 1 & ½ cups finely chopped
• Celery leaves/ spring onion green part - 3 tbsp finely chopped
• Sichuan pepper - 8 optional
• Salt
• Oil - 3 tbsp

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Instructions

• Soak 10 red chillies in hot water for 30 mins and grind it to a paste with little water. I ground more as the chillies wont get ground smoothly if we grind less. Save the excess for later use in other cooking.
• In a wok/ kadai, oil and add remaining 2 red chillies (add sichuan pepper along if adding) 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.
• Add soya sauce, sugar, vinegar ground red chilli paste. Fry till oil oozes out.
• Add the finely chopped vegetables, salt and toss well in high flame. The veggies should get cooked, retain its crunchiness as well(2 mins). Add more oil if needed.
• Add cooked rice, toss gently to mix well. The rice should get heated and you start hearing cracking sound. For this you have to toss in high flame. If not possible, just give it a stir in high flame. That's enough.

Notes

• *Kashmiri red chillies gives a bright red color as well as mild spice. It will look long and shrunken. If using ordinary red chillies, reduce the quantity.
• Oil can be peanut oil, sesame oil, olive oil or sunflower oil.
• To cook basmati rice, soak for half an hour, pressure cook for 3 whistles with 1 & ¼ cup water. Once done, invert in a broad vessel, add a teaspoon of oil and cool down to separate the grains. Keeping the rice in fridge will help you prevent the rice from breaking or getting mushy. Leftover rice works best too.
• Use a salad fork or something like that to separate the grains gently when hot. Later, when cooled, try to separate the grains thoroughly.

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Schezwan fried rice Method:

1. 1. Soak 10 red chillies in hot water for 30 mins and grind it to a paste with little water. I ground more as the chillies wont get ground smoothly if we grind less. Save the excess for later use in other cooking.
   2. In a wok/ kadai, oil and add remaining 2 red chillies (add sichuan pepper along if adding) 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 soya sauce, sugar, vinegar 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(2 mins). Add more oil if needed.
   5. Add cooked rice, toss gently to mix well. The rice should get heated and you start hearing cracking sound. For this you have to toss in high flame. If not possible, just give it a stir in high flame. That's enough.

Notes

• • *Kashmiri red chillies gives a bright red color as well as mild spice. It will look long and shrunken. If using ordinary red chillies, reduce the quantity.
  • Oil can be peanut oil, sesame oil, olive oil or sunflower oil.
  • To cook basmati rice, soak for half an hour, pressure cook for 3 whistles with 1 & ¼ cup water. Once done, invert in a broad vessel, add a teaspoon of oil and cool down to separate the grains. Keeping the rice in fridge will help you prevent the rice from breaking or getting mushy. Leftover rice works best too.
  • Use a salad fork or something like that to separate the grains gently when hot. Later, when cooled, try to separate the grains thoroughly.

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