For a long time, making Schezwan Fried Rice has been a nightmare to me. After trying out different ways, finally I arrived at an easy method. Instead of using food colour I use kashmiri chilli powder that makes Schezwan Fried Rice more attractive...
Method of doing Schezwan Sauce:
Soak 4 or 5 red chillies in warm water for an hour, remove the seeds and grind it to a smooth paste and keep aside.
Heat the kadai and add 3 tea spoons of oil. Add 2 tea spoons of finely chopped garlic, 1 tea spoon of finely chopped ginger, 1/2 tea spoon of kashmiri chilli powder, 2 tea spoons of tomato ketchup and a tea spoon of soya sauce.
Fry well all together for 2 minutes and finally add 1 tea spoon vinegar and switch off the stove. Now the sauce is ready.
Method of preparing Schezwan Fried Rice:
Wash 2 cups of basmathi rice and boil it in 8 cups of water in a broad pan.
When the rice becomes pluffy and soft transfer it to a strainer and drain the excess water.
Let the rice be kept aside.In a heavy bottomed wok add 2 tea spoons of butter and a table spoon of oil.
Add some finley chopped ginger and garlic along with white pepper powder.
Then fry vegetables like onion, carrot, capsicum, cabbage, beans and cauliflower.
Add required salt and the prepared schezwan sauce and allow the vegetables to cooked for some time.
They should not become very soft. Finally add the boiled rice and gently mix it with the vegetables.
Add spring onions and serve with tomato ketchup and raitha or any spicy gravy.
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