Indo-Chinese Recipes: Making 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 food 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 tbsp Szechuan sauce, as per taste
- 1/4 tsp black pepper powder
- 2 tbsp oil, used more oil because I did not use oil for the sauce
- 1/2 tsp salt, as per taste
Step-By-Step Images and Instructions for Making Szechuan Fried Rice
- Wash 1 1/2 cup rice in water, soak in clean water for 15 minutes. Cook 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, 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, 1/4 cup french beans. You can add or delete one or two vegetables according to availability and your choice.
- Keep ready 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 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 a high, stir-fry for 4 minutes or cook them till they are cooked and still crunchy.
- Add Szechuan sauce, pepper powder, and salt. Mix well. Cook for 1 minute.
- Pour cooked rice. Stir-fry and toss the contents for 2-3 minutes or till each grain of rice is nicely coated with the sauce and vegetables. Now, check for the taste. You can add more sauce or salt if needed.
- Szechuan Fried Rice is ready to serve. Transfer it to a serving bowl. Serve hot with a dry or gravy Manchurian. Enjoy the taste!
How I Made Instant Schezwan Sauce:
- Soak 2 Kashmiri dry red chilies (not hot) with 2-3 hot variety red chilies in water for 15 minutes. Take out the chilies.
- Grind the chilies with a tsp chopped onion, 2 garlic cloves, 2 tbsp chopped tomato, a quarter tsp chopped ginger, 1/4 tsp lemon juice or vinegar, a pinch pepper powder, less than 1/4 tsp soy sauce, 1/4 tsp sugar, and 1 tsp salt.
- Stir-fry this paste in 1 tbsp oil till the paste leaves oil on the sides. I did not fry it as a sauce but fried while making Shezwan fried rice, as I did both of them together.
Things to Note:
- Cook 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 Szechuan sauce, you must stir-fry the raw sauce in oil, till it leaves oil on the sides. Only if you make the sauce for one time use, you can directly stir-fry the sauce along with the vegetables for making the fried rice.
- Using spring onions instead of onions gives better taste and color to the fried rice.
Nutritional Information of 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.|