AuthorShweta KumariCategoryIndo chinese, Main courseDifficultyBeginner
( 1 CUP = 240 ML )
1 cup Uncooked short grain basmati rice
1 Medium carrot chopped
8 French beans
1 Medium green capsicum chopped
1 Medium red capsicum chopped (optional)
½ Medium cabbage chopped
6 Stalks Spring onion green chopped
2 Spring onion bulb
½ tsp White or black pepper powder
1 tsp Vinegar
1 tbsp Soy sauce
1 tbsp Schezwan sauce
2 tbsp Oil
Salt to taste
6 cups Water for boiling rice or as per required
½ tsp Sugar
1
Clean and wash rice
2
Soak for 15 to 20 mins
3
After 20 minutes drained rice
4
Heat water in a deep pan
5
Add salt and bring to a boil
6
Add rice
7
Mix lightly
8
Stirring occasionally
9
Cook till rice is 3/4th done
10
Strain in a colander,
11
Spread on a plate and set aside to cool
12
Take a pan heat oil
13
Add chopped vegetables
14
Saute for 3 to 4 minutes for high flame yet crunchy
15
Add black pepper powder mix well add salt to taste
16
Add Schezwan sauce mix well
17
Add soy sauce mix well
18
Add cooked rice
19
Toss well
20
Add vinegar and mix well
21
Add half the spring onion green
22
Mix well cooked 1-2 minutes
23
Garnish with remaining chopped spring onion green
24
Now schezwan fried rice is ready
25
Serve hot
Ingredients
( 1 CUP = 240 ML )
1 cup Uncooked short grain basmati rice
1 Medium carrot chopped
8 French beans
1 Medium green capsicum chopped
1 Medium red capsicum chopped (optional)
½ Medium cabbage chopped
6 Stalks Spring onion green chopped
2 Spring onion bulb
½ tsp White or black pepper powder
1 tsp Vinegar
1 tbsp Soy sauce
1 tbsp Schezwan sauce
2 tbsp Oil
Salt to taste
6 cups Water for boiling rice or as per required
½ tsp Sugar