Schezwan Fried Rice
Ingredients - Serves 6
- 1 bunch spring onions, finely chopped
- 2 medium-sized (or 300 g) carrots, chopped
- 2 green capsicum (bell pepper), deseeded and chopped
- ½ cup green beans, cut into 1" pieces, optional
- ¼ cup green peas, optional
- ¼ cup green cabbage, finely chopped, optional
- 2 cups uncooked long-grain rice
- 1 small cucumber, sliced, optional
- 1 small tomato, sliced, optional
- Salt, to taste
- For the schezwan chilli paste
- 3-4 dried red chillies, soaked in hot water for 20-30 minutes
- ¼ cup onions, finely chopped
- ¼ tsp ground sichuan peppers, optional
- ¼ tsp ground black pepper
- 3-4 cloves (or 15 g) of garlic
- 1" piece (or 10 g) of ginger
- 2 tsp rice wine vinegar or lemon juice
- ¼ tsp white or brown sugar
- 4 tbsp soy sauce
- 3 tbsp oil
Steps
- Cook the rice separately
- Spread out on a large trap and let it cool
- To make the schezwan chilli paste
- Grind the ginger, garlic, onions and red chillies to make a smooth paste
- Heat 3 tbsp of oil in a large wok. Add the red chilli paste and saute for 1 minute
- Add soy sauce, vinegar, sichuan pepper, black pepper and 2 tbsp of water. Cook till the water is all gone and you can see oil separating out from the paste
Use a {mortar and pestle} if you are making small quantities. Otherwise, use a {spice mill}, {Indian mixie grinder} or {magic bullet} or something similar. Regular blenders are too large, so they will just toss the contents around instead of grinding them
- To make the fried rice
- Add the spring onions and all the vegetables to the chilli paste in the same wok and stir-fry on high heat for 3 minutes
- Once done, add the rice and mix well. Sprinkle some salt, if needed, and mix well
- Serve hot with fresh tomato and cucumber slices
An {electric rice cooker} can be useful
By Sirisha Tadimalla on