Schezwan Fried Rice

Kitchen.Exotica's picture

Oct. 02, 2013

Schezwan fried rice is made from steamed rice stir-fried in a wok, often with other ingredients, such as eggs, vegetables, and meat. It is sometimes served as the penultimate dish in Chinese banquets (just before dessert).

Ingredients

Oil 3 Tablespoon , divided
Garlic clove 8 , divided, chopped finely
Ginger piece 2 Inch , divided, chopped finely
Salt To Taste
Black pepper To Taste
Soy sauce 1 Teaspoon
Water 1/4 Cup (4 tbs)
Vinegar 1/2 Teaspoon , divided
Green chilies 1 , chopped finely
Onion 1 Large , chopped
Spring onions 1 1/4 Cup (20 tbs) , divided, chopped
Carrot 1 Medium , peeled, cut into strips
Capsicum 1 Large , seeded, cut into strips
French beans 1 Cup (16 tbs) , chopped
Green peas 1 Cup (16 tbs)
Sugar 1 Pinch
Cooked rice 1 Cup (16 tbs)

Directions

GETTING READY

For The Schezwan Sauce

1. In a pan heat 1 tablespoon of oil. Put the 1/2 of the garlic and sauté for a minute. Add 1/2 of the ginger, salt, black pepper and continue to sauté till the raw flavor disappears.

2. Pour the soy sauce and water. Stir well to mix. Put 1/4 teaspoon of vinegar and let it cook for 3 minutes or till the sauce thicken. Transfer it into a bowl. Set aside.

MAKING

3. In the pan heat 2 tablespoon of oil. Add the remaining garlic and ginger and sauté till the garlic turns brown. Put the green chillies, onions and continue to sauté till the onions turn translucent.

4. Put 1 cup spring onions, carrots, capsicum, French beans and green peas. Stir after each addition till mixed. Season with salt and pepper and mix well till incorporated. Cover and let it cook for around 5 minutes.

5. Remove the lid, sprinkle sugar, stir and continue to cook for another 2 minutes. Put in the Schezwan sauce and mix well till all are combined.

6. Add the cooked rice slowly and stir well till all the rice is evenly coated and without lumps. Be careful not to mash the rice. Add the remaining vinegar and spring onions and mix well immediately.

SERVING

7. In a serving plate, serve the rice hot with any meat dish of choice or as it is.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 268Calories from Fat 104

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 193 mg8.04%

Total Carbohydrates 36 g12%

Dietary Fiber 6 g24%

Sugars 8 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet