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 products that exist around you very easily, it could be created by you in simple actions. You may make it for family or friends events, and it could be offered at several recognized incidents possibly. I am certain you will see lots of people who just like the Schezwan Fried Rice dishes which you make.

Alright, don’t linger, let’s task this schezwan fried rice formula with 10 elements which are undoubtedly easy to obtain, and we have to process them at the very least through 8 ways. You should expend a while on this, so the resulting food could be perfect.

Ingredients - Schezwan Fried Rice:
  1. You need 1 cup of basmati rice or choose rice Cooked
  2. Get 3/4 Cup Carrot, Cabbage and Beans green peas finely chopped
  3. Get 1/3 Cup - Capsicum finely chopped finely (yellow, or green)
  4. Need 2 tsp Garlic finely chopped
  5. Take 1 tbsp - Schezwan sauce
  6. Prepare 1 tsp - Spring Onion or onion
  7. Make ready 1 tsp of Spring green Onion
  8. Give 1 tsp of Black pepper powder
  9. Take 2 Tbsp for Olive Oil or Cooking Oil
  10. Need to taste for Salt
Schezwan Fried Rice start cooking:
  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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