Another fast food stall recipe liked by many. This colorful schezwan rice brings the sensation of spice on your tongue at the same time the crunchy and juicy flavor of vegetables makes you like it even more.
2 cups rice
4 teaspoons salt
2 teaspoons soy suace
15 big or 30 small dry red Kashmiri chilies
4 tablespoons grated ginger
1 teaspoon sugar
1-2 drops of homemade apple cider vinegar/lemon juice
2 teaspoons tomato ketchup
1 teaspoon chili sauce (optional)
1 tablespoon oil for the sauce
2 cups of Julienne sliced mixed vegetables (carrots, cabbage)
1/4 cup finely chopped celery (optional)
1/4 cup finely chopped cilantro
1/4 cup Oil for stir frying rice
Process: Cook rice in 4-5 cups of water. Let it cool down for nearly 2 hours under a fan or near an open window. Deseed the dry chilies, soak them in 1 cup of hot water for 15 minutes and blend them well into a smooth paste
Heat 1 tablespoon of oil, add ginger, cook till it turns golden. Add the chili paste, 1 teaspoon salt, ketchup, sauces, apple cider vinegar/lemon juice, sugar and cook till the color changes and oil separates from the paste. Put ¼ cup of water and cook till you see bubbles.
Keep the paste aside and start with stir frying the rice.
In a broad non-stick pan or wok heat the oil. Once hot add the vegetables and saute them for a minute on high heat. Reduce the heat to medium and in equal portions start adding the rice and stir frying it continuously. Add the remaining salt and stir fry again for a minute.
Once the rice is stir fried evenly then turn off the stove and add a tablespoon of prepared sauce to the rice. Toss well to coat evenly and then again add some more sauce. Use the quantity of sauce to your desired level of spicy flavor.
Once sauce is mixed well you can stir fry it again for 2 minutes on high heat and immediately turn off the stove. Garnish with fresh cilantro and serve hot.