Schezwan Fried Rice
Indo-Chinese food has taken India by a storm. Schezwan fried rice is made using a sauce with schezwan or sichuan peppers. This gives it the characteristic red colour and spicy flavour.
Originating in West Bengal, the food we know as Chinese is in fact FAR from actual Chinese food. The influence of Indian food cultures has given this cuisine a complete makeover and as a result, very few authentic Chinese restaurants exist in India.
- 1 1/2 cup Master Cook kolam rice
- 1/4 cup onion or spring onions, finely chopped
- 3/4 cup carrots, finely chopped
- 3/4 cup french beans, finely chopped
- 3/4 cup bell peppers, finely chopped
- 1 1/2 tbsp oil
- 1/2 tbsp ginger, chopped
- 1 tbsp garlic, chopped
- 1 onion, finely chopped
- 2-3 tbsp schezwan sauce
|Amount per serving|
|% Daily Value*|
|Total Fat 6.4g||8%|
|Saturated Fat 0.9g||4%|
|Total Carbohydrate 96.3g||35%|
|Dietary Fiber 11.3g||40%|
|Total Sugars 3.6g|
|Vitamin D 0mcg||0%|
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- Rinse the rice well and soak it for 30 minutes. Boil 6 cups of water. When ready and rice with a teaspoon of oil and cook until al dente.
- Drain the rice and let cool completely.
- Heat wok and add oil to it. Fry the ginger and garlic until aromatic.
- Add onions, spring onion whites if using, carrots, beans and bell peppers until cooked halfway.
- Add the schezwan sauce to this with the cooled rice and spring onion greens.
- Toss until coated well and season with salt. Serve hot.