Szechwan Fried Rice is a popular Chinese dish. I have not really tried making the sauce that is needed for this dish yet but I recently found Ching’s secret Szechwan sauce at my grocery store and thought I could try it on fried rice. Just a piece of advice: this sauce is super spicy! 1 tbsp of this sauce is more than enough for the whole dish. If you have fiery dragon-like taste buds, go on and add more! Totally leaving that to discretion ?
This version is an Indo-Chinese version of the popular Chinese dish. I added cooked vegetables with the spicy Szechwan sauce and fried it with basmati rice – it sure gave a lip smacking spicy fried rice!
Szechwan/ Szechuan Fried Rice
Servings 2
Ingredients
Rice
- 1 tbsp Butter
- 1 cup Long Grain Basmati Rice
- 2 cups Water
- 1 tbsp Olive oil
- 5-6 Spring Onions diced
- 1/2 cup Green Peppers diced
- 1/2 cup Cabbage diced
- 1/2 cup Peas whole, frozen
- 1/4 tsp Pepper Powder
- 1 tbsp Ching's Secret szechwan Sauce
- 1/2 tbsp Worcestershire Sauce
- 1 tsp Salt
Ingredients to Grind
- 6 dry Red Peppers
- 5-6 Garlic Cloves
- small piece Ginger
Instructions
Preparation
- Dice all the necessary vegetables and keep aside
- Grind all the spices under the "Ingredients to grind" and keep it aside
Cooking
- In a pan (that has a lid), add 1 tbsp of butter. Add 1 cup of long grain basmati rice with 2 cups of water. Close the pan. Allow it to cook for about 20 minutes. The grains should not stick on to each other.
- Meanwhile, heat 1 tbsp of oil in a frying pan and add spices that were blended. Fry in high flame.
- Add spring onions followed by the other vegetables. Add salt and pepper powder.
- After a minute, add Szechwan Sauce and Worcestershire Sauce. Add cooked basmati rice.
- Fry well for a few minutes. Serve Hot.
Notes
Chinese dishes like noodles and fried rice taste best when cooked in high flame.
Sauces like Worcestershire, Soya or vinegar will bring a bitter taste to the food if fried for too long. So it’s best to add them towards the end of cooking the dish.