Schezuan Fried Rice, Schezwan Fried Rice
by Tarla Dalal
Added to 870 cookbooks
This recipe has been viewed 445456 times
Originating from the Sichuan province of China, Schezuan cuisine is characterised by bold flavours, brought about by pungent ingredients like garlic and chillies.
Although the original recipe uses special Sichuan peppers that have a lemony taste, in India Schezuan sauce is prepared using red chillies, vinegar and garlic, and it tastes quite authentic.
For those who love the lip-smacking fieriness of Schezuan cuisine, here is a quick and easy Schezuan Fried Rice made with long-grained rice, Schezuan sauce, capsicum and other flavourful ingredients.
To make a heartier meal serve with Kung Pao Vegetables , Corn Rolls and Stir Fry Noodles in Black Sauce .
- Heat the oil in a deep non-stick pan or a wok, add the garlic and ginger and sauté on a medium flame for a few seconds.
- Add the spring onions, capsicum, carrot and french beans and sauté on a high flame for 2 to 3 minutes.
- Add the celery, schezuan sauce, soya sauce, vinegar and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the chinese rice and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve immediately garnished with spring onion greens.
Nutrient values per serving
|Vitamin A||255.5 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||13.8 mg|
|Folic Acid||4.1 mcg|
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