Easy, Recipes, Vegetarian

Schezwan Fried Rice

I love Indo-Oriental food. I was missing it when I was living in Spain, especially during the lockdown. So I decided to make my own version of Schezwan Fried Rice at home. Turned out pretty good but a tad too spicy for my taste. Of course, you can adjust the spice level as per your taste buds! Recipe courtesy: Rajshri Food

Ingredients

  • 1 Tablespoon + 1 Tablespoon Chopped Spring
  • Onions for Garnish
  • 1 Teaspoon Ginger Garlic Paste
  • 1 Cup Mix Chopped and Boiled Veggies (Carrots, French Beans and Potatoes, And Green Peas)
  • 2 Teaspoon Schezwan Sauce
  • 2 Tablespoon Oil
  • 1 Cup Cooked Rice
  • 1/2 Teaspoon Soya Sauce
  • 1/4 Teaspoon Vinegar
  • 1/2 Teaspoon Chili Sauce
  • 1/4 Teaspoon Sugar
  • Salt to Taste
  • Makes 1 Bowl

Preparation

Prep: 5 minutes
Cooking: 10 minutes

  1. In a nonstick pan, heat oil on a medium flame. Once the oil is hot, add all the chopped and boiled veggies along with ginger garlic paste and cook for one minute.
  2. Add schezwan sauce, soy sauce, vinegar, and chili sauce. Add some sugar to balance out the sour flavors.
  3. Lastly, add the cooked rice, salt, and spring onions. Mix everything well together.
  4. Serve hot. Garnish with more spring onions. Tada!

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Aahuti Sejpal

Originally from Mumbai, I moved to Madrid in January 2019 for my graduate studies. It has been one year and five months since I am in Madrid and stuck in lockdown for two months due to COVID-19. Rather than feeling awful about this situation, I took it positively by utilizing this time to do what I have been yearning to do since the past few years - cooking! Having grown up watching Nigella Lawson and Master Chef, I have had some serious interest in cooking. To the extent that I was almost on the verge of enrolling myself in a culinary school in Paris when I was 18. For several reasons I haven’t experimented as much in the kitchen as I would have liked, until now. I decided to put on my chef’s hat on day 1 of #MadridLockdown and go all out with my amateur cooking experiments. So here I am, still in lockdown, penning down my recipes for all those who want to be the master chef of their own house.