How to make Schezwan Fried Rice-SK Khazana -
This flavourful rice cooked with vegetables is just right for the Indian palate
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Short grained Basmati rice, Schezwan sauce
Cuisine : Indo-Chinese
Course : Rice
You can also find more Rice recipes like Chole Pulao Mint And Peas Pulao Methi Chaman Biryani Vedanayagam Shastika
Schezwan Fried Rice-SK Khazana Recipe Card
Chinese food is an integral part of the Indian culinary scene. In Indian Chinese cuisine the food is modified to suit Indian palate. In this Chinese seasoning and cooking techniques are adapted to Indian tastes and contain larger offering of vegetarian dishes. Today, it is not only enjoyed by the Indians but is also highly appreciated in in Malaysia, Singapore and North America.
Foods tend to be flavoured with Indian spices such as cumin seeds, coriander seeds, and turmeric, which are traditionally not associated with authentic Chinese cuisine. Hot chilli, ginger, garlic, sesame seeds, dry red chillies, black pepper corns and yogurt are also frequently used in Indo Chinese dishes. This makes Indian Chinese food similar in taste to many dishes of Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Non-staple dishes are generally served with generous helpings of gravy, although they are also available without gravy. Culinary styles often seen in Indian Chinese fare include chilli where the food is hot and batter-fried; Manchurian which consists of a sweet and salty brown sauce; and Szechwan sauce which is a spicy red sauce. These are generally not used in authentic Chinese food preparation.
Prep Time : 21-25 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Schezwan Fried Rice-SK Khazana Recipe
Short grained Basmati rice soaked for 20 minutes and drained 1 1/2 cups
Schezwan sauce 2 tablespoons
Salt to taste
Medium carrot 1
French beans 6-8
Medium green capsicum 1
Medium cabbage 1/2
Spring onion greens 3-4 stalks
Spring onion bulb 1
Oil 2 tablespoons
Wheat flour dough to taste
Broth powder 1 teaspoon
Vinegar 1 teaspoon
Method
Step 1
Heat 5-6 cups water in a deep non-stick pan. Add salt and bring to a boil. Add rice, mix lightly, cover and cook till rice is ¾ done, stirring occasionally. Strain in a colander, spread on 2 plates and set aside to cool.
Step 2
Chop carrot, French beans, capsicum, cabbage, spring onion greens and spring onion bulb.
Step 3
Heat oil in a non-stick wok. Add half the chopped vegetables and sauté till they soften slightly yet retain their crunchiness.
Step 4
Add 1 tablespoon Schezwan sauce, a pinch of pepper powder and a pinch of broth powder and mix well. Add cooked rice and toss well. Let the rice get heated through.
Step 5
Add some of the chopped spring onion greens, mix and cook for 1-2 minutes. Add ½ teaspoon vinegar and mix well. Similarly use up the remaining chopped vegetables and rice.
Step 6
Garnish with some chopped spring onion greens and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
