Shezwan Fried Rice

Course: Vegetarian Main Course
Cuisine: Chinese
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2
Author: Neha Mathur
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Ingredients

  • Dry red chilies - 10-12 use less if you like less spicy
  • Garlic- 8-10 cloves
  • Oil - 1 tsp
  • Celery - 2 tbsp chopped
  • Brown sugar - 1 tbsp
  • Spring onion - 1 tbsp and for garnishing
  • Vinegar - 1 tbsp
  • Tomato ketchup - 1 tbsp
  • MSG - 1/4 tsp Optional
  • Salt to taste
  • Corn flour - 1/2 tbsp
  • Water - 1 cup
  • Sesame oil - 1 tbsp
  • Ginger - 1 inch piece grated
  • Mixed vegetables - 1 cup I used carrots, bell peppers, broccoli and cabbage
  • Cooked rice - 2 cups

Instructions

  1. Soak dry red chilies and garlic in water for 20 minutes.
  2. Discard water
  3. Blend in a blender to make a paste.
  4. Heat sesame oil in a pan.
  5. Add the chili garlic paste in the pan.
  6. Add celery, brown sugar, spring onions, vinegar, tomato ketchup, MSG and salt.
  7. Dissolve cornflour in 1 cup water and add it to the sauce.
  8. Cook till sauce thickens.
  9. Remove the pan from heat and let the sauce cool.
  10. Add sesame oil in a pan.
  11. Add the chopped vegetables.
  12. Cook for a minute.
  13. Add the cooked rice and the schezwan sauce. ( I used the entire sauce as I like my rice spicy. You can use it according to your taste )
  14. Mix well and fry rice for 2-3 minutes.
  15. Add salt according to your taste.
  16. Garnish with spring onion greens.
  17. Serve hot.