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Szechuan Fried Rice
Dried red chillies (Sukhi lal mirch) / kashmiri chillies– 15, soaked in hot water
White vinegar (Sirka) – 7 tbsp
Sesame (Til) oil – 2 tsp
Sugar (Cheeni) – 2 tbsp
Garlic (Lehsun) – 2 tbsp, finely chopped
Rice (Basmati) – 2 cups, cooked
Green capsicum (Hari shimla mirch) – 1 cup, finely chopped
Salt – 2 tsp
Celery stalks(Ajmud)/ green onions(Hare pyaaz) – 2, finely chopped
Cabbage(Pattagobhi) - 1 cup, finely chopped (thin strips)
Carrot(gajar) – 1 cup, finely sliced (thin strips)
Mung bean sprouts (Ankurit moong) – 1 cup
Step 1 – To make the sauce, combine 15 dried chillies, 6 tbsp vinegar, 2 tsp sugar, 2tbsp garlic in a mixer and grind for 2-3 minutes. Put the Szechuan paste/ sauce in a bowl.
Step 2 – Heat 3 tbsp of oil in a wok. Add celery, carrot, cabbage, green capsicum, and mix. Stir-fry for 2-3 minutes
Step 3 – Add Szechuan sauce to the vegetables, mix and then add rice. Mix well with the sauce and vegetables. Stir-fry for 5-6 minutes on high flame. Add 1 tsp of salt,1 tbsp of vinegar and 2 tsp sesame oil and mix well.
Serves 3 - 4
By: CHEF SHILARNA VAZÉ (CHINU)
Show: Firangi Tadka