Veg Schezwan Fried Rice

Veg Schezwan Fried Rice is an Indo chinese dish where the rice is cooked along with spicy schezwan sauce, soya sauce, vinegar and and loads of vegetables. The spice or the colour of this rice is due to the schezwan sauce being added to this rice. All in all it comes together as one of the yummiest meal to enjoy.

Schezwan sauce is easily available in market and at the same time it can be made with very few ingredients at home. I like to make my own Schezwan sauce . The main ingredients of this sauce are garlic and whole red chilly. Since the sauce is cooked in oil, it acts as a preservative. It stays fresh for long when stored in fridge. I will be updating the recipe for the Schezwan sauce in coming months. This sauce can be used in making Schezwan noodles or triple Schezwan or in many other Indo chinese dishes.

I was actually planning to put up Triple Schezwan, but had to change my plans last minute as I was not able to make manchurian balls. Later did I realize that there were some in my freezer :-(. Yes  make a big batch of manchurian balls and store them in freezer. I can then use them as and when required for Veg Manchurian.

Triple Schezwan is rice, noodles and manchurian gravy all in one and hence the name Triple. One of our favourites and we indulge in this from street side vendors whenever we are home. This Veg Schezwan Fried Rice is also a good way to use some leftover rice.

Ingredients

• 1 Bunch of Green onions / Scallions (Onion and the green finely chopped separately)
• 1/2 Cup Yellow/Red Pepper
• 8-10 green beans chopped finally
• 1/2 Cup Carrots into chopped into small cubes
• 1 tablespoon soya sauce
• 1 teaspoon Vinegar
• 2-3 Cups of Cooked Rice
• 1 tablespoon Schezwan Sauce
• Salt to taste
• 1 tablespoon Olive Oil
• 1 tablespoon Ginger grated or finely chopped
• 2-3 Cloves of Garlic grated or finely chopped

Instructions

• In a wok add the oil.
• Once hot add the onion, garlic and ginger.
• Saute this on high for a few minutes.
• Now add in the carrots and green beans.
• Saute again on high for 2-3 minutes.
• Add in the peppers, soya sauce, vinegar, schezwan sauce.
• Now add the rice and salt as per taste.
• Gently mix in everything.
• Give it a nice mix so that the sauces are well incoporated.
• Garnish with Spring onion greens and serve as is or with yummy Manchurian Gravy

Notes

• Do remember to do everything on high flame.
• We do not want the veggies to get mushy. They should have a crunch.
• 1 Cup = 235 ml
• 1 tablespoon = 15 ml

Rice recipes on my blog:

• Carrot and Peas Pulao
• Tamarind Rice
• Kashmiri Pulao
• Mumbai Style Tawa Pulao
• Veg Fried Rice (Without Ajinomoto)

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