Schezwan Fried Rice Recipe

This rice is an Indo Chinese recipe which is liked by a lot of Indians. A little towards the spicy side, you can enjoy this on it's own or with a side of a manchurian gravy.

The key to get the restaurant like taste is the use of celery. It gives a very nice aroma to the dish. If you don't have access to celery, use coriander instead.

Serves: 3
Preparation time: 20 minutes
Cooking time: 20 minutes

Ingredients

• Dry red chilies- 10-12 (use less if you like less spicy)
• Garlic- 8-10
• Cloves Oil- 1tsp
• Celery- 2tbsp (chopped)
• Brown sugar- 1tbsp
• Spring onion- 1tbsp and for garnishing
• Vinegar- 1tbsp
• Tomato ketchup- 1tbsp
• MSG- ¼ tsp
• Salt to taste
• Corn flour- ½ tbsp
• Water- 1 cup
• Sesame oil- 1tbsp
• Ginger- 1 inch piece (grated)
• Mixed vegetables- 1 cup (I used carrots, bell peppers, broccoli and cabbage)
• Cooked rice- 2 cups

Procedure

1. Soak dry red chilies and garlic in water for 20 minutes.
2. Discard the water.
3. Blend in a blender to make a paste.
4. Heat sesame oil in a pan.
5. Add oil in a pan.
6. Add the chili garlic paste in the pan.
7. Add celery, brown sugar, spring onions, vinegar, tomato ketchup, MSG and salt.
8. Dissolve cornflour in 1 cup water and add it to the sauce.
9. Cook till sauce thickens.
10. Add sesame oil in a pan.
11. Add the chopped vegetables.
12. Cook for a minute.
13. Add the cooked rice and the schezwan sauce. ( I used the entire sauce as I like my rice spicy. You can use it according to your taste )
14. Mix well and cook for 2-3 minutes.
15. Add salt according to your taste.
16. Garnish with spring onion greens.
17. Serve hot.