If you've been reading my blog for a while, then you know that I love recipes that are quick and easy to make. This Schezwan fried rice ticks both boxes. In addition, it is also colorful and loaded with vegetables. The one thing that does take time is making the Schezwan sauce. If you don't want to do that, you can use any brand of store bought Schezwan sauce. I have used homemade sauce, which I usually make in large quantities whenever I have the time, and store in the refrigerator. The sauce recipe will be shared in a different post.
What you need:
Rice - 1 cup, cooked and completely cooled
Oil - 2 tbsp.
Ginger - 1 inch piece, julienned
Garlic - 4 cloves, minced
Onion - 1 small, chopped into thin, long pieces
Celery - 1 stalk, chopped fine
Vegetables - 3/4 cup (I used a combination of cabbage, carrot, beans and peas)
Soy sauce - 1 tbsp.
Schezwan sauce - 1 tbsp, heaped (Don't be tempted to use more, as the sauce is quite spicy)
Salt - to taste
Spring onion greens - to garnish
In a large pan or wok, heat oil. Add ginger and garlic. Saute for a few seconds. Add onion and continue to saute. Stir in celery, followed by the vegetables. Saute on high heat for a few minutes. Add soy sauce and schezwan sauce and mix well. Add in the cooked, cooled rice and salt to taste and stir to ensure that the sauce and vegetables mix well with the rice. Garnish with chopped spring onion greens.
This can be served as is or with any Indo-Chinese curry of your choice.
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What you need:
Rice - 1 cup, cooked and completely cooled
Oil - 2 tbsp.
Ginger - 1 inch piece, julienned
Garlic - 4 cloves, minced
Onion - 1 small, chopped into thin, long pieces
Celery - 1 stalk, chopped fine
Vegetables - 3/4 cup (I used a combination of cabbage, carrot, beans and peas)
Soy sauce - 1 tbsp.
Schezwan sauce - 1 tbsp, heaped (Don't be tempted to use more, as the sauce is quite spicy)
Salt - to taste
Spring onion greens - to garnish
In a large pan or wok, heat oil. Add ginger and garlic. Saute for a few seconds. Add onion and continue to saute. Stir in celery, followed by the vegetables. Saute on high heat for a few minutes. Add soy sauce and schezwan sauce and mix well. Add in the cooked, cooled rice and salt to taste and stir to ensure that the sauce and vegetables mix well with the rice. Garnish with chopped spring onion greens.
This can be served as is or with any Indo-Chinese curry of your choice.
