About
Schezwan fried rice is a zesty vegetarian and vegan stir-fried rice variant that features a bold and spicy homemade schezwan sauce loaded with healthy mix vegetables, aromatics and herbs.
Video
Steps
- Firstly, take 25 grams dried kashmiri red chilli and 5 grams spicy dried chilli. to reduce the spice level, i have removed the seeds. soak in hot water for 20 minutes.
- Transfer the soaked chilli into a blender with some water. blend to smooth paste. keep aside.
- In a large kadai, heat ¼ cup oil. add 7 clove garlic, 2 inch ginger and stir fry on high flame. now add prepared chilli paste and cook well.
- Keep stirring and cook for at least 10 minutes, or until the oil separates
- Further add 2 tbsp tomato sauce, 2 tbsp vinegar, 2 tbsp soy sauce, ¼ tsp pepper, 1 tsp salt and ¾ tbsp sugar.
- Mix well and cook for a minute. finally, schezwan chutney is ready. you can store it in an airtight container for up to a month.
- Firstly, in large wok heat 2 tbsp oil. saute 2 clove garlic on high flame. add 2 tbsp spring onion, ½ onion and stir fry until the onions shrink slightly.
- Further add ½ carrot, ½ yellow capsicum, 5 beans, ½ green capsicum, 2 tbsp sweet corn and ¼ tsp salt. stir fry without overcooking the vegetables.
- Make some space in the centre, add 2 tbsp soy sauce, 2 tbsp vinegar and 2 tbsp schezwan sauce. stir fry until the sauces are well combined.
- Add 3 cup leftover rice and ½ tsp salt. mix gently and stir fry without breaking the rice.
- Finally, add 2 tbsp spring onion and served schezwan fried rice.
