Schezwan Vegetable Fried Rice

Filed under Rice, Vegetarian

Happy Navratri in advance..

Recipe Details  
 

Posted by
Posted on 21, Jun 2017
Serving 6-8 people
Ready in 60-70 minutes
Post Views 825 views
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Ingredients

For Cooking rice:

  • Uncooked Basmathi Rice - 2 cups(approx: 7 cups of cooked rice)
  • Lemon juice - ½ Tablespoon
  • Water as needed
  • Salt to taste

For Sauce:

  • Chopped Onion - ¾ cup
  • Finely chopped ginger - 1 Tablespoon
  • Finely chopped Garlic - 1 Tablespoon
  • Spring onion whites - 2 Tablespoon
  • Spring onion greens - 3 Tablespoon
  • Dark Soy Sauce - 1 ½ Tablespoon
  • Vinegar - ¾ Tablespoon
  • Schezwan sauce - 1-2 Tablespoon
  • Sugar - 1 Tablespoon
  • Vegetable oil - 2-3 Tablespoon
  • Water - 2-3 Tablespoon
  • Salt to taste

Veggies used:

  • Chopped Carrot - ½ cup, bite sized pieces
  • Chopped Capsicum - ¾ cup, bite sized pieces
  • Green Peas - ½ cup
  • Sweet Corns - ½ cup
Directions

Cooking rice:

  1. Wash and soak rice in water for 30 minutes.
  2. In a large vessel, pour enough water to cook the rice, add salt and lemon juice. Mix well and bring to boil.
  3. Add in the soaked rice and cook until the rice is cooked well. Don't over cook the rice, you just need a little bite in it.
  4. Once the rice is cooked, drain off the water completely. Then set aside the rice and let it cool completely.

Schezwan Fried rice Preparation:

  1. Heat oil in a large pan, add in the chopped onion, ginger, garlic and saute until the onions become translucent.
  2. Now add in the chopped carrots, mix well and stir for about 4-6 minutes on medium heat.
  3. Now add in the Capsicum, Green Peas, sweet corns, Spring onion whites and saute for 1-2 minutes on low-medium heat.
  4. Then add in the schezwan sauce, soy sauce, vinegar, 2-3 tablespoons of water, sugar, salt and combine well.
  5. Cook until the sauce thickens, then add in the completely cooled cooked rice. Mix well and stir for 2-3 minutes on medium heat.
  6. Remove from heat, garnish with Spring onion greens and serve hot.

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