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).
