Schezwan Egg Fried Rice

Name: How to cook Schezwan Egg Fried Rice - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Kumkum Chatterjee

Schezwan Egg Fried Rice

#cppassport #cppchina Schezwan Egg Fried Rice is a delicious and flavourful Chinese style rice and easy to make. Pre-cooked rice is stir fried with healthy mixed vegetables and scrambled eggs alongwith few sauces makes a simple fried rice an unique dish filled with flavors. The key ingredient that adds a lot of taste in this recipe is the tangy sour Schezwan sauce specially if it's homemade.This recipe can be prepared within few minutes and when served with any Chinese side dish it tastes simply amazing !

Ingredient

Food ration :

4 servings

Cooking time :

45 minutes

3 cups

pre -cooked short grain rice

onions chopped finely

6-8 cloves

garlic minced

1/2 cup

beans chopped

carrot chopped

capsicum chopped

2 tbsp

roasted peanuts

1 tsp

soya sauce

1.5 tbsp

schezwan sauce

green chillies chopped

eggs scrambled

1 pinch

ajinomoto

To taste

salt

4 tbsp

refined or sesame seed oil

Cooking instructions

* Step 1

Par boil 1.5 cups rice with 1 tsp salt. Drain and spread rice in a wide bowl to cool.Meanwhile chop all vegetables.Dry roast peanuts in a pan or microwave.Heat oil and sprinkle minced garlic.When it changes colour, add grated ginger and chopped onion and saute.Add the chopped beans and carrots,sprinkle 1/2 tsp salt and saute in medium high flame.The vegetables should not lose their crunch.In a separate pan scramble the eggs and fry.

* Step 2

Add the roasted peanuts, green chillies,soya sauce,schezwan sauce,vinegar,ajinomoto,salt to taste.Add the scrambled egg and the cooked rice. Toss till well mixed and stir fry few minutes.Chopped spring onion and other vegetables like mushroom,cauliflower, cabbage,corn,broccoli may be added,but optional. Serve hot as it is or with any veg or non-veg chinese preparation.

* Step 3

For Schezwan Sauce : pressure cook deseeded and soaked 20 dry red chillies with 1/4 th cup water.Cool and grind it coarsely.Heat 4 tbsp oil in wok.Add 2 tbsp minced garlic,1 tbsp ginger grated and fry.Add 2 tbsp tomato sauce,2 tbsp vinegar, 1 tsp soya sauce, 3 tsp sugar,salt to taste, 1 tsp black pepper powder,1/4 th tsp orange red food colour,1 pinch MSG and sodium benzoate.Add 1 tsp cornflour slurry.Boil till oil floats on top.Add chopped coriander leaves.Cool and refrigerate.