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

preparation method

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

  • sweetmausam

    Its really a very nice recipe to try out..It has left a flavor on my taste bud..Thanks Chinu

By: Chef Shilarna Vaze (Chinu)

Show: Firangi Tadka

Prep:15 Mins Cook: 15 to 30 minutes

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