- Ingredients for Schezwan Fried Rice – 1 ½ Cups Rice Uncooked (any premium quality)
- 1/4 Cup Spring Onions or Onions
- 3/4 Cup Carrots Chopped (optional)
- 3/4 Cup French Beans Chopped (optional)
- 3/4 Cup Capsicum Chopped or Bell Peppers
- 2 Tablespoon Oil
- 1/2 Tablespoon Sugar
- Salt to Taste
- Ingredients for Sauce (alternatively Use 2-3 tablespoons of Schezwan Sauce) – 2 Tablespoon Soya Sauce
- 2 Tablespoon Vinegar
- 10 Schezwan Pepper Corn (or 1/4 teaspoon pepper powder)
- 1 Tablespoon Red Chili Paste or Red Chilli Powder (or 8-12 Red Chilies)
- 1 Tablespoon Ginger (chopped)
- 1 Tablespoon Garlic (chopped)
- 1 Tablespoon Sugar (depends on how spicy you like, you can use more or less)
- 2 Tablespoons Tomato Sauce
- 2-3 Tablespoons Water (to cook the sauce)
- Salt to Taste
Prep: 30 minutes
Cooking: 15 minutes
- Preparation for schezwan fried rice – Wash 1 cup of rice and soak for 20 to 30 minutes. Bring 5 cups of water to a boil.
- When the water begins to boil rapidly, then add rice and cook on a high flame till al dente.
- When the rice is cooked al dente, drain it to a colander.
- While the cooked rice cools completely, chop the vegetables.
- How to make schezwan fried rice – To the same pan, add little more oil.
- On a high flame, fry spring onion whites, carrots, mushrooms, beans, capsicum and cocktail sausages until cooked and crunchy.
- Next add 3 tablespoon schezwan sauce, rice and spring onions greens too.
- Adjust the salt and spice as needed.
- Mix and Stir fry rice for 2 minutes.
- Serve schezwan fried rice hot or warm.
- Make the sauce (or use 2 tablespoons of ready schezwan sauce) – Soak red chillies in little hot water. When they turn soft, blend with 1 to 2 tablespoon water to a smooth paste. Alternately you can stir the red chilli powder with some water.
- Pour oil in a hot pan and fry ginger and garlic till they smell good. Stir in salt, sugar, red chilli paste and schezwan peppercorns as well.
- Cook until the sauce thickens. Pour little water and cook further to bring out the flavours.
- When the sauce thickens, add vinegar and soya sauce. Remove to a plate and set aside until needed.