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.
Ingredients
- 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
Nutrition Facts
| Servings: 4 | |
|---|---|
| Amount per serving | |
| Calories | 499 |
| % Daily Value* | |
| Total Fat 6.4g | 8% |
| Saturated Fat 0.9g | 4% |
| Cholesterol 0mg | 0% |
| Sodium 27mg | 1% |
| Total Carbohydrate 96.3g | 35% |
| Dietary Fiber 11.3g | 40% |
| Total Sugars 3.6g | |
| Protein 12.7g | |
| Vitamin D 0mcg | 0% |
| Calcium 108mg | 8% |
| Iron 2mg | 12% |
| Potassium 717mg | 15% |
Disclaimer: The nutritional values are estimates only. Variations may occur due to quality of ingredients and food preparation. The nutritional analysis found on the recipe pages is calculated from the individual ingredients in each recipe. No information, services, or materials offered by or through this Site shall be construed as or understood to be medical advice or care.
- 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.
