The secret of Schezwan fried rice lies in the Schezwan sauce preparation , if you get the sauce right the fried rice tastes just delicious.
Prep time: 15 mins | Cooking time: 30 mins | Total time: 45 mins + cooling time of rice
1 cup Basmati rice
1/2″ Ginger, finely chopped
3-4 Garlic pods, finely chopped
1 tsp chopped Celery( or thick coriander stems)
3-4 tbsp Schezwan Sauce
1 tsp dark Soya sauce
1 tsp Vinegar
1/4 tsp black Pepper powder, freshly ground
2 tbsp Olive oil
1 tbsp Sesame oil
Salt to taste
1 medium Carrot, finely chopped
1/3 cup Cabbage, finely shredded
1 small Capsicum, finely chopped
7-8 french beans, finely chopped
5-6 Spring onions( greens-finely chopped, whites-finely sliced)
Soak Basmati rice for 10 mins and cook in rice cooker with (1-rice:2-water) ratio and cool the rice completely. Apply some olive oil to it and mix well and keep it aside, it is best if you refrigerate for 1/2 hr so that rice holds its shape when frying it.
Cut the vegetables finely as mentioned.
Heat olive oil and sesame oil in a big wok over a high flame and add finely chopped ginger, garlic and celery pieces and fry until they turn slight crisp.
Add thinly sliced spring onion whites(or onions) and fry them on high flame until they turn soft.
Add chopped carrot, beans, cabbage and stir fry on high flame for 2 mins. Do not let the carrots and beans loose its crunchiness, they should be crisp and crunchy and hence do not stir fry for long.
Add sliced capsicum to it and fry again for a minute.
Add salt, pepper powder, vinegar, schezwan sauce and soya sauce and mix well. Do not add more salt as all the sauces contain some salt.
Add cooled rice and spring onion greens, slightly run the rice through your fingers while adding to the wok so that it does not have any lumps. Mix everything well until the rice is hot and do this gently and take care not to make the rice mushy.
Serve it piping hot with any Manchurian gravy.