Szechuan Fried Rice

As we go through the streets of India, we see crowded food stalls. Apart from the local street food you get to see all newfangled foreign origin cuisines with desi tadka (Indian cooking techniques). One such cuisine is “Indo Chinese Cuisine” (it’s even featured on Wikipedia). It is a blend of Indian and Chinese flavors. It has tickled the taste buds of people. We can even say that Indians have a love affair with this fiery-spicy cuisine. Majority of restaurants have this cuisine on their menu. There is Chowmein, Manchcurian, Chilli Paneer/chicken (replaced tofu with cottage cheese), Chinese bhel, Spring roll, Fried rice, Szechuan Dosa, Momos…the list goes on. Even the Chinese people haven’t tasted some of this Indian version of Chinese cuisine that is only found in India. These days Szechuan chutney is widely relished. People have got addicted to this dip. They have it with dosa, paratha, sandwich and even with pakora’s or fries. It is a hot, spicy sauce made using ginger, garlic, Szechuan pepper, red chili, soy, sugar and oil. Here is a fiery-spicy-sinful rice bowl recipe made using this sauce or you can even use Szechuan chutney.

[Key points

1.    We use stir fry technique.

2.  Stir fry at very high flame. This will give a smoky flavor to it.

3. Take rice and vegetables in same proportion.]

4. Use a thin wok or kadhayi.

Szechuan Fried Rice (Veg)

szechuan fried rice

INGREDIENTS-

For Rice

1 cup long grain rice

5 cups water

½ teaspoon salt

For stir fry

2 cups chopped vegetables (cabbage, onion, carrots, French beans, spring onions and capsicum or any bell pepper)

2 tablespoon oil (preferably sesame oil)

1 tablespoon fine chopped ginger

2 tablespoon fine chopped garlic

2-3 tablespoon Szechuan sauce (to make it hot you can add more)

¼ teaspoon black pepper powder

2 dried red chilies

1 or 1 ½ teaspoon vinegar

Salt (around 1 teaspoon)

Some more chopped green onions for garnishing.

METHOD-

1.    Wash the rice and keep it aside for 10 minutes.

2.    Boil the water, add salt and rice to it. Once the rice is properly cooked drain out the excess water and keep it aside.

3.    Now for stir fry- Heat oil in a wok.

4.    Add ginger, garlic, dried red chili and vegetables.

5.    Sautee’ for a minute. (Do not overcook the vegetables)

6.    Add Szechuan sauce, salt, black pepper and vinegar.

7.    Mix everything well.

8.    Time to add cooked rice. Toss it a bit for about 2 minutes on high flame.

9.    Steamy, hot, fiery Szechuan rice is ready to serve.

10.                      Garnish it with some green onions. Enjoy it with Manchurian or Chili Chicken (or any Indo Chinese sauce).