Schezwan Fried Rice

To be very honest, I didn’t have rice in my kitchen pantry (other than arborio one) for nearly a month. I kept avoiding to go Indian store, thinking of buying it once we are back from India! Even though I craved for pulao or biriyani many a times during those 15-20 days, I didn’t go for it… Ultimately, when I was at mum’s place, I made Tawa Pulao once and I was so happy that mum, papa, sheri loved that. Well, I obviously used to eat plain steamed rice everyday in lunch, but that’s a different thing for me :D

As soon as we came back, we planned to stock up the kitchen stuff again! Went to supermarket and Indian store during immediate weekend… And guess what!!!!! I forgot to bring ‘Basmati Rice’ at home :( Requested hubby to take me there on the next day and yes, finally I got it…

Wanted to have something with Indo-Chinese touch… And keeping that in mind, I planned to make this ‘Schezwan Fried Rice’ :) After a long time… Spicy finger-licking rice dish made my evening <3

INGREDIENTS:

2 cups Short-grain Rice, cooked
2 Red Chillies (smallest in size), finely chopped
2 tsp Garlic Paste
1″ Ginger, thinly sliced
1 cup Cabbage + Carrot + Peas + Beans, chopped
2 tsp Spring Onion Whites, chopped
1 tsp Soya Sauce
1 tsp Red Chilly Sauce
1 tbsp Tomato Ketchup
1 tbsp Oil
2 tsp Cornflour, mixed water 1/4 cup water
1/4 tsp Black Pepper Powder
A pinch of Aji-no-moto (MSG)
Salt, to taste

STEPS TO FOLLOW:

1. Heat oil in a deep pan and saute ginger, garlic and spring onion whites on high flame.
2. Add mixed veggies and cook it for a while. Make sure they retain crunchy texture.
3. Add cornflour slurry along with sauces & spices. Mix everything well and cook until it starts thickening.
4. Mix in cooked rice and give a quick toss.
5. Turn off the heat and add spring onion greens in it.
6. Serve hot!!!

SJ’s NOTE:

• Cook on high flame from the beginning.
• You can adjust the amount of red chillies according to your taste, as schezwan red chillies are pretty hot in nature!!!