Schezuan fried rice

Posted on June 25, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , , |

“Schezuan” denotes spice ….. and this dish is a delectable blend of spicy flavours that are sure to tease your palate.

Cooking Time : 10 mins.
Preparation Time : 15 mins.

Serves 4.

1 teaspoon garlic, chopped

2 cups chinese rice (search in the search box)

2 teaspoons celery, chopped
1 cup vegetables (carrots, capsicum, cabbage), finely sliced

2 tablespoons Schezuan sauce

½ cup bean sprouts
1 tablespoon oil
salt to taste
1. Heat the oil, add the garlic and sauté till it turns golden in colour.
2. Add the celery and vegetables and sauté for 2 to 3 minutes.
3. Add the Schezuan sauce and cook for another minute.
4. Add the rice, bean sprouts and salt and mix well.
5. Toss for a few seconds till all the ingredients are mixed.
6. Serve hot.


A treat for spice lovers! Use the variety of chillies like Kashmiri or Begdi which are rich in colour and not very spicy.

Cooking Time : 5 mins.
Preparation Time : 5 mins.

Makes 3/4 cup.

12 to 15 dry red chillies, soaked in warm water
2 tablespoons garlic, chopped
6 tablespoons white vinegar
2 teaspoons sugar
2 tablespoons sesame (til) oil
1 teaspoon salt
1. Drain out all the water from the chillies and discard it.
2. Grind all ingredients except the oil in a blender to a fine paste. Keep aside.
3. Heat the oil to smoking point and pour over the chilli-garlic paste. Mix well, allow it to cool and store refrigerated in an air-tight container.
4. Use as a dipping sauce.
Select bright red chillies for a rich flavoured sauce.

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