Monday, June 28, 2010

Szechuan Fried Rice

Szechuan Fried Rice is a blend of spices and tastes so much better than the regular fried rice. Normally, this recipe is prepared with a szechuan sauce but I make it without one. The key to cooking a good fried rice is to have a nice crunch to the veggies that are added, makes it more appetizing that way.

For the Szechuan fried rice, you'll need:

2 cups cooked basmati rice or long grain rice
1 cup of cabbage, finely chopped
1 cup of carrot, chopped
1 cup of  beans, finely chopped
4 cloves of garlic, minced
1 onion, finely chopped
2-3 spring onions, finely chopped
2 tbsp of red chilli flakes
2 tbsp reduced-sodium soy sauce
1/2 tbsp Ajino moto (MSG)
1 tbsp white vinegar
1 tbsp raw chilli garlic sauce (optional)
2 tbsp oil
1/2 tsp salt (optional)


Steam cook the beans and carrot for 5 minutes and keep aside.

In a wok or deep pan, pour the oil and after it heats, add the chilli flakes.  Now, add the chopped onions and minced garlic and saute well till translucent. Add the semi-cooked beans & carrots,  chopped cabbage and cook for few minutes.

Add the cooked rice to the vegetables and stir it to blend well and reduce to medium-low heat.  Mix the ajinomoto, vinegar, soy sauce, and salt (if required).  Stir all the ingredients well and cook for 3-4 minutes. If you like spicy food, you can add some chilli garlic sauce and mix the rice well.  Finally, add chopped spring onions as garnish and serve.  Usually, I make sweet and sour vegetables with fried rice or noodles, since I am in a hurry, maybe next time.

You can also add scrambled eggs to this recipe before garnishing with spring onions.

Makes 4-5 servings depending on how hungry you are :)

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