Schezwan Fried Rice

We Indians have a bit of fascination towards many Indian-Chinese dishes, don’t we? You can find lot of such dishes in my blog like Chinese veg fried rice, Hakka noodles, Gobi Manchurian, Chili Paneer etc. Personally speaking, I do not like to eat any of these, but I enjoy making them at home. My sister loves these and now as Neha is growing up, she too relishes it. We don’t go to Chinese restaurants very often, as hubby too doesn’t like it much.

Right from childhood, I used to enjoy chopping

vegetables and it used to be my job during family get togethers on Onam and Vishu. I used to love cutting vegetables in equal size especially for avial. That love for cutting veggies is still intact after cooking for so many years. So, this dish which requires lot of chopping was surely in my to-do list since long.

I never knew making schezwan sauce at home was this simple. You just need few ingredients and I can assure you that it tastes much better and much fresh than the store bought ones. Make it and store it in clean and sterilized glass jars and it will last for around a month. Use it with noodles or stir fry or manchurian or simply use as a dip with momos or dimsums. So, what are you guys waiting for? Just get ready with your veggies ….

Ingredients:

For the schezwan sauce:

• Red chili 10-12
• Shallots 6-7
• Garlic 8-10
• Ginger 2 inch piece
• Soy sauce 1 tsp
• Vinegar 1 tsp
• Tomato sauce 2 tbsp
• Salt to taste
• Sugar 1 tsp
• Refined oil 2 tbsp
• Sesame oil 1-2 tsp

For the rice:

• Cooked basmati rice 2 cups
• Salt to taste
• Cabbage half of a medium sized one
• Carrot 1
• Beans 10-12
• Capsicum 1 big
• Spring onion 4-5 sprigs
• Garlic 4-5 cloves
• Refined oil 1 tbsp

Method:

To make the schezwan sauce:

• Cut the chilies and remove the seeds from it.
• Soak them in hot water for 15-20 minutes for it to soften a bit.

• Peel and chop the shallots, ginger and garlic into fine pieces.

• Grind the soaked red chilies into a smooth paste. You may add some of the water used for soaking.

• Heat oil in a heavy bottom pan and add the chopped onion, garlic and ginger.

• Saute them for a while on high flame. When they are almost brown, add the ground red chili paste and mix well.

• Add salt and sugar and cook.
• When the oil almost floats on top add a teaspoon of vinegar and soya sauce.
• Now add tomato sauce and mix well.
• Switch off the flame and allow it to cool well.
• Drizzle some sesame oil on top.

• The sauce is ready to be used in fried rice or noodles or stir fried vegetables.
• Store them in nice airtight glass container inside the refrigerator.
• This will last for around 3-4 weeks.

To make the fried rice:

• Finely shred the cabbage and carrots, chop the beans and capsicum into small pieces.
• Finely chop the garlic and spring onion too.
• Heat oil in a big wok or iron kadhai or pan and add the garlic pieces. When they brown a bit, add the remaining vegetables excluding the capsicum and spring onion.
• Stir on high flame for 3-4 minutes. Now add the capsicum and saute for a minute.
• Now add around 2 tablespoon of the schezwan sauce and the cooked rice.
• Toss it well for 2 minutes
• Adjust salt and garnish with the finely chopped spring onion greens.

• Serve hot with a Manchurian or some veg balls in hot garlic sauce.

Notes:

• You may add mushrooms, boiled corns and any other such vegetables. Coloured bell peppers are also an excellent choice.
• You may scramble an egg and add it to the rice to get egg schezwan rice.
• For a non-vegetarian version, add cooked abd shredded chicken or mutton pieces to the rice while stir frying it.
• You may increase or decrease the amount of schezwan sauce depending on how hot you want your rice to be.
• The sauce can be refrigerated for upto 3 weeks in a dry and airtight glass jar.