Indo-Chinese Recipes: How to Make Szechuan Fried Rice
Szechuan Fried Rice
Szechuan fried rice is a spicy, Indo-Chinese rice dish. It is similar to Chinese fried rice; the only major difference is that Szechuan sauce is used to make Szechuan fried rice.
It is a perfect dish for those who like to eat spicier food. It is not only delicious, but also very easy to make, provided you have cooked rice and Szechuan sauce at home.
- 3 cups cooked rice
- 1 1/2 cups mixed vegetables (carrot, cabbage, capsicum, peas, French beans, etc.)
- 2 cloves garlic, finely chopped
- 1/4 cup onion or spring onion, finely chopped
- 2 tablespoons Szechuan sauce, as per taste
- 1/4 teaspoon black pepper powder
- 2 tablespoons oil (I used more oil because I did not use oil for the sauce)
- 1/2 teaspoon salt, as per taste
- Wash 1 1/2 cups rice in water, then soak in clean water for 15 minutes. Cook the soaked rice with 3 cups of water in a pressure cooker till 2 whistles. Turn off the fire. Remove the cooker lid once the pressure comes down naturally. Fluff the rice with a fork, then spread it on a plate for cooling.
- Finely chop all the vegetables, such as 1/2 cup cabbage, 1/2 cup capsicum, 1/4 cup carrot, and 1/4 cup French beans. You can add or remove one or two vegetables according to availability and your choice.
- Get out the Szechuan sauce, either homemade or store-bought. I made the sauce for one-time use. You can see my recipe for this instant Szechuan sauce below.
- Heat oil in a thick-bottomed kadhai or wok. Throw in finely chopped garlic. Saute till it turns golden. Add finely chopped spring onion or onion. Saute for 30 seconds.
- Add all chopped veggies and a fistful of fresh/frozen peas. Increase the fire to high and stir-fry for 4 minutes or till the veggies are cooked and still crunchy.
- Add Szechuan sauce, pepper powder, and salt. Mix well. Cook for 1 minute.
- Pour in the cooked rice. Stir-fry and toss the contents for 2 to 3 minutes or till each grain of rice is nicely coated with the sauce and vegetables. Now, check the taste. You can add more sauce or salt if needed.
- This Szechuan fried rice is ready to serve. Transfer it to a serving bowl. Serve hot with a dry or gravy Manchurian. Enjoy the taste!
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How to Make Instant Szechuan Sauce
- 2 Kashmiri dry red chilies (not hot)
- 2 to 3 hot red chilies
- 1 teaspoon chopped onion
- 2 garlic cloves
- 2 tablespoons chopped tomato
- 1/4 teaspoon chopped ginger
- 1/4 teaspoon lemon juice or vinegar
- pinch of pepper powder
- less than 1/4 teaspoon soy sauce
- 1/4 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon oil
- Soak 2 Kashmiri dry red chilies with 2 to 3 hot-variety red chilies in water for 15 minutes. Take out the chilies.
- Grind the chilies with 1 teaspoon chopped onion, 2 garlic cloves, 2 tablespoons chopped tomato, 1/4 teaspoon chopped ginger, 1/4 teaspoon lemon juice or vinegar, 1 pinch of pepper powder, less than 1/4 teaspoon soy sauce, 1/4 teaspoon sugar, and 1 teaspoon salt.
- Stir-fry this paste in 1 tablespoon oil till the paste leaves oil on the sides. I did not fry it as a sauce but fried it while making the Szechuan fried rice, as I did both of them together.
Tips and Notes
- Cook the rice al dente. Each rice grain should be separated after cooking.
- Be careful while adding salt, as the sauce also contains salt.
- If you want to store the Szechuan sauce, you must stir-fry the raw sauce in oil till it leaves oil on the sides. If you're making the sauce for a one-time use, then you can directly stir-fry the sauce along with the vegetables as you're making the fried rice—but you can't store the sauce that way.
- Using spring onions instead of onions imparts a better taste and color to the fried rice.
Nutritional Information for Szechuan Fried Rice
|Serving size: 100 g|
|Calories from Fat||45|
|% Daily Value *|
|Fat 5 g||8%|
|Saturated fat 1 g||5%|
|Carbohydrates 24 g||8%|
|Fiber 5 g||20%|
|Protein 5 g||10%|
|Cholesterol 0 mg|
|Sodium 420 mg||18%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|