Schezwan Fried Rice
Schezwan Fried Rice

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Schezwan Fried Rice cuisine is really a dish that’s classified as an easy task to make. through the use of supplies which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could be displayed at many public activities perhaps. I am certain you will see lots of people who just like the Schezwan Fried Rice dishes that you simply make.

Alright, don’t linger, let’s course of action this schezwan fried rice menu with 10 components which are surely easy to receive, and we have to process them at the very least through 8 actions. You should commit a while on this, so the resulting food could be perfect.

Ingredients requirements Schezwan Fried Rice:
  1. Require 1 cup of basmati rice or choose rice Cooked
  2. Require 3/4 Cup Carrot, Cabbage and Beans green peas finely chopped
  3. Take 1/3 Cup - Capsicum finely chopped finely (yellow, or green)
  4. Need 2 tsp for Garlic finely chopped
  5. Take 1 tbsp Schezwan sauce
  6. Require 1 tsp Spring Onion or onion
  7. Provide 1 tsp - Spring green Onion
  8. Take 1 tsp Black pepper powder
  9. Get 2 Tbsp for Olive Oil or Cooking Oil
  10. Give to taste Salt
Schezwan Fried Rice step by step:
  1. Method: - Soak rice for 15 mins. Pressure cook it 2 cups of water for 3 whistles. Once pressure releases open and add a tsp of oil,Fluff it off with a fork, keep aside.
  2. Chop and keep all the veggies ready. Heat olive oil in a pan, add garlic and spring onions white part,fry for 2 mins.
  3. Add cabbage and saute for few mins until raw smell leaves, saute for atleast 2mins in high flame.
  4. THen add carrot and beans, saute for a good 5mins so that the veggies shrink and raw smell completely leaves. Then add capsicum, saute for a minute.
  5. Add schezwan sauce,required salt and pepper powder.
  6. Add sauce and veggies coat the riceevenly. Finally add
  7. Spring onion green part, give a quick stir and Switch off.
  8. Garnish with little spring onions green part while serving. - By Dhaneshwari Kiran Joshi.

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