Schezwan Fried Rice Recipe Schezwan Rice Recipe Szechuan Fried Rice

SCHEZWAN FRIED RICE RECIPE

Steps:

• Heat oil in a pan. Once the oil is hot, add ginger and garlic and fry for a few seconds.
• Add the chopped vegetables and saute for about a minute.
• Add spring onion greens and cook for a few seconds.
• Now add dry red chillies, schezwan sauce, red chilli sauce, vinegar, soy sauce, tomato ketchup, salt and MSG and cook for minute.
• Add the cooked rice and mix everything well. Cook for a minute.
• Garnish with spring onion greens. Serve hot.

SCHEZWAN FRIED RICE RECIPE | SCHEZWAN RICE RECIPE | SZECHUAN FRIED RICE

Steps:

• firstly, take 25 grams dried kashmiri red chilli and 5 grams spicy dried chilli. to reduce the spice level, i have removed the seeds.
• soak in hot water for 20 minutes.
• transfer the soaked chilli into a blender with some water.
• blend to smooth paste. keep aside.
• in a large kadai, heat ¼ cup oil. add 7 clove garlic, 2 inch ginger and stir fry on high flame.
• now add prepared chilli paste and cook well.
• keep stirring and cook for at least 10 minutes, or until the oil separates.
• further add 2 tbsp tomato sauce, 2 tbsp vinegar, 2 tbsp soy sauce, ¼ tsp pepper, 1 tsp salt and ¾ tbsp sugar.
• mix well and cook for a minute.
• finally, schezwan chutney is ready. you can store it in an airtight container for up to a month.
• firstly, in large wok heat 2 tbsp oil. saute 2 clove garlic on high flame.
• add 2 tbsp spring onion, ½ onion and stir fry until the onions shrink slightly.
• further add ½ carrot, ½ yellow capsicum, 5 beans, ½ green capsicum, 2 tbsp sweet corn and ¼ tsp salt.
• stir fry without overcooking the vegetables.
• make some space in the centre, add 2 tbsp soy sauce, 2 tbsp vinegar and 2 tbsp schezwan sauce.
• stir fry until the sauces are well combined.
• add 3 cup leftover rice and ½ tsp salt. mix gently and stir fry without breaking the rice.
• finally, add 2 tbsp spring onion and served schezwan fried rice.

SZECHUAN FRIED RICE

Steps:

• Marinate pork: Whisk together 1 tablespoon soy sauce, sugar, and cornstarch in a medium bowl until cornstarch is dissolved. Add pork and stir until coated; marinate 10 minutes.
• Heat a large cast iron pan or wok over high until very hot, about 2 minutes (a sprinkle of water should evaporate immediately). Add 2 teaspoons oil and swirl to coat. Beat together eggs, 2 teaspoons water, and 1/8 teaspoon salt. Add egg mixture and cook, pushing eggs toward center of pan to form large, soft curds, about 30 seconds. Transfer to a plate.
• Add marinated pork to hot pan, spreading into a single layer. Let sear (do not stir) until golden on bottom, about 1 minute. Toss and turn occasionally until golden on all sides and just cooked through, about 2 minutes. Transfer to plate with eggs.
• Add 2 tablespoons oil, carrots, and onion to pan; cook 1 to 2 minutes until browning and softened. Add garlic, ginger, and chile paste; cook stirring until fragrant, 1 minute. Add rice, peas, pork, eggs, and remaining 3 tablespoons soy sauce; cook stirring occasionally until heated through, 1 minute. Season with salt and white pepper.