Quick Schezwan Fried Rice

                                        Fried rice takes me back to the weekend special “fried rice-gobi manchurian” combo we used to wait for. After a week of home made food (which was “boring” for us then), this delicious heaven made match was enjoyed to the fullest. But as we grew up and especially after marriage, the self-realization happened that mom’s food is definitely the best. I now crave for everything she made and even after hundred trials, the flavors cannot match hers. The love in her food is the magical ingredient for sure!

                                        Hubby says the same for my cooking now. He says the flavors in my food can never be found in restaurant ones (Flattery!!). And don’t think its because he wants to save some money from not eating out. We do eat out weekly for some change in taste buds but I agree with him. Home made is definitely more comforting and the best.

                                           Coming back to this schezwan fried rice, it was my long cherished dream to make the perfect fried rice. After many trials with complex recipes, a day came when I had to make this rice quickly for dinner and had less than 30 minutes. Without going through any recipe, I made a fried rice just for the sake of it. And Voila, as we both took the first spoonful, we looked at each other and laughed. The rice which was prepared quickly with simple ingredients had turned out so delicious.
                                           I then made it a couple more times to check if it was just luck or the recipe is really good. Also my friend Renu and her kids loved it when I made for them. So here is the simple no frills fried rice recipe for all of you. Try it and see if you like it too.
Ingredients: {Serves 2}
2 Cups Basmati rice
1 medium sized Carrot
1 small Capsicum
1 small Onion
4 cloves of Garlic
1 inch piece of Ginger
2 Green chillies
2 Spring Onion bulbs
8 Red chillies (Long Variety)
2 Tbsp Oil
2 Tbsp Tomato ketchup
2 tsp Vinegar
1 tsp Pepper powder
1 tsp Sugar
Salt to taste
Spring onion stalks for garnish
1. Soak the red chillies in little hot water. Keep it covered. 

2. Cook rice al dente. It should not be fully cooked and should be firm. Allow it to cool. 

3. Meanwhile finely chop ginger, garlic, green chillies, spring onion bulbs, onion, capsicum and carrots.
Note: Keeping all these chopped beforehand is required as fried rice need to be made on high flame and stirred continuously. 

4. Heat oil in a wok and throw in the chopped ginger, garlic and green chillies. Keep frying till garlic turns brown. 

 5. Now add spring onion bulbs followed by onions. Continue frying on high flame. Add sugar and salt.

6. Throw in the chopped capsicums and carrots and keep frying. 

 7. Now add pepper powder and ketchup. Mix well.

8. Lower the flame and grind the chillies in very little water to a paste. 

9. Add it along with the soaking water to the wok. Mix well. 

10. Now add the cooked rice along with salt. Mix gently. 

11. Add vinegar and mix well till the sauce is well blended with the rice. 

12. Remove from flame and garnish with spring onion stalks. 

1. Might sound weird but our favourite combo with this rice is the simple onion tomato raita. The spiciness of rice and the chilled yogurt makes a soothing combination.
2. Second easy combo is with tomato ketchup which tastes delicious too.
3. I have added only carrot and capsicum but you could add cabbage, frozen peas and corn as well.
4. This tastes best with leftover refrigerated rice.
5. I have added green chillies and pepper powder apart from the red chilli paste. You could skip one or both if you want it less spicy.
6. I mostly skip adding spring onions as I don’t buy them regularly. So skipping it is absolutely fine. 
Hello, I am Mitha.Join me in my journey of healthy eating with my foodie of a husband and an equally foodie toddler. This site is a collection of recipes that we loved so much that we had to share it. Enjoy cooking with these healthy-easy-delicious recipes!

Leave a Reply

Your email address will not be published. Required fields are marked *