Another Monday. Tell me why does the weekend go off in a blink? From Friday evening, before I know it, it’s Monday again! Sigh. I am sure I am not the only one feeling like this. I need some serious motivation to get past these terrible Monday blues. What’s better than good food? So, here I am.
Today’s recipe is of my most favorite cuisines of the world, Indo-Chinese. I have professed my love for fried rice and noodles on this blog enough number of times. Every time we go out for lunch or dinner, I bug the husband enough so we end up going to a Chinese joint. By default my order is this – Veg Manchow soup followed by Schezwan Fried Rice. I love love love this spicy stuff that I cant get enough of it.
Few days back I posted the recipe for my homemade Schezwan sauce. And I ended up making a batch of Schezwan Noodles and Schezwan Fried rice. You know what I love the best about home cooked fast food? You can make it as healthy as you want. And, there is no fear of any preservatives. The Schezwan fried rice tasted so good, with just enough spiciness and zing! I served it up with some crispy fried baby corn and it was a super hit at home. When the sauce is made in advance, all it takes is 20 mins to put this great meal together!
To make Vegetable Schezwan Fried Rice
What I used –
- Rice, ¾ cup
- Carrots, 1 large
- French Beans, a few
- Onion, 1 medium
- Garlic Pods, 6-7
- Schezwan Sauce, 2.5 tbsp
- Oil, 2 tbsp
- Salt, as needed
- Spring Onions, few
Prep Work –
1. Cook rice in lots of water and enough salt with few drops of oil until it is just cooked. Drain off the water and spread the rice on a wide plate. Let it cool down completely.
2. Meanwhile chop onion finely. Peel off the garlic skin and dice it fine. Chop Carrots and French beans finely. Set aside.
How I made –
1. In a large wok, heat oil. Add finely chopped garlic. As it is fried, add finely chopped onions. Fry for a couple of minutes. Add finely chopped carrots and beans. Add salt required for the veggies and stir fry for 4-5 mins on medium heat.
2. Add Schezwan sauce and fry for a couple of minutes. Add cooked (cooled down rice) and stir fry on a low flame until everything is mixed well. Check for salt and spiciness. Add finely chopped spring onion greens and remove from heat.
3. Serve hot with a side of crispy fried cauliflower or baby corn.
- Instead of cooking the rice in an open pot, it can be pressure cooked as well. Add 2 cups of water for a cup of rice and cook for 3 whistles. Let the pressure drop, remove the rice onto a bigger plate and allow it to cool completely.
- I added salt needed for the rice while cooking it. That way, the rice doesn’t taste too bland.
- Additional to carrots and beans, cabbage can also be added to the fried rice.
- Make sure the vegetables have a crunch and are not overcooked.
- Increase or decrease the quantity of Schezwan sauce as per liking.
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Taking this to Fiesta Friday #138. The co-hosts this week are Mollie @ The Frugal Hausfrau and Johanne @ French Gardener Dishes 🙂
I love fried rice and this looks like perfect for me. 😀
Thanks Jhuls! 🙂
Freda @ Aromatic essence
Yummy ! Big fan of Indo -Chinese too ?
Yay! Hi-five 😀
Such a simple recipe, beautifully presented and photographed, yet full of flavor.
Thanks Johanne 🙂
Looks so flavorful and delicious!
Thanks so much Rose 🙂