Schezwan Fried Rice
Updated: Apr 29, 2020
If there is anything I can never say no is a crossover between Indian-Chinese cuisine which is called as INDO-CHINESE. The variations are unlimited be it momos, fried rice, Manchurian, soup or just noodles. Typically Chinese food is lighter on spices (except a few), Indian version is totally filled with hot & sour tastes. I have lots of lots of memories from back home in India related to this one particular thing me and my friends loved to it.... can you guess what is it??? Of course you can I just put the name up for it--- SCHEZWAN FRIED RICE.
Basically, its all my favorite Indo-Chinese dishes cooked into one pan with lots of schezwan sauce, veggies & chili garlic. Yes you heard that right.....if you don't want to end up making three different items you can just make this one and done. It's a mix of manchurian, noodles & fried rice. If you are a fellow Indian like me I know your mouth is already watering with those taste buds tingling isn't it??? and I bet after looking at these pics you would definitely tempted to cook one for yourself. Now 3-in-1 dishes is it a lot of work..I would say nope...it's fairly simple and easy to make with the help of some ready made schezwan sauce from CHINGS . I really love their sauces to make my fusion indo chinese dishes (No its not a paid promotion) as they are super easy to work with. If you don't like the schezwan sauce flavor then just skip it and just use 1 packet (OR ADD TO YOUR LIKING) of the fried rice spice mix or the manchurian spice mix from CHINGS. It will turn taste as yummy as this one. You can easily get these chings products from any Indian Grocery Stores.
So let me show you in most simplest steps how to make this yummy Indo-Chinese Schezwan Rice. You can make these Manchurian with minced chicken as well. Just measure 3 cups minced chicken and add 4 Tablespoons corn starch, 2 green chilies, 1 teaspoon garlic paste & salt-pepper to taste.Make balls and fry them the same way as I did my veggie ones.
PREP TIME- 50-60 MINS COOK TIME- 20 MINS SERVES-3/4
*STEP 1- Making Manchurian
2 cups Shredded Green Cabbage
1 Cup shredded carrots
3 table spoons corn starch
1 tea spoon Crushed black pepper
1 tea spoon salt
1 medium green chili finely diced
oil for frying
* Take the cabbage and carrots(shredded) and add the salt. Leave it for 12-15 mins so the water from the veggies is separated. Meanwhile follow STEP 2 and 3 which is just boil and strain the rice & noodles separately.
*Once the water from the cabbage & carrots is released, with clean hands take little by little and squeeze out the water completely from them. Start to Heat about 4 -5 cups of oil in a pan.
* Add corn starch, crushed black pepper & green chilies to the shredded cabbage and carrots. Mix well. Take like a small amount of mixture and make it into small ball by tightly pressing the veggies.(see pics)
* check if the oil is hot add the Manchurian balls and deep fry them till they are dark golden brown. Take out set aside. (see pics)
REST OF THE INGREDIENTS-
2.5 cups Basmati rice
1/2 cake hakka noodles
1/2 cup finely sliced cabbage
1/2 cup finely sliced carrots
1/2 Red onion finely sliced
1/2 cup finely sliced green peppers
1.5 Table spoon Garlic-Green chili paste (add less for less spice)
1.5 Table spoon EACH soy sauce, red chili sauce & chili garlic vinegar
1 cup spring onions- save some to garnish
1 Bottle of Chings Schezwan Stir Fry Sauce- (Add less if you want lighter taste)
*STEP 2-- Take 2.5 cups Basmati Rice and boil and strain them. let it cool.
*STEP 3- Take about 1/2 cake from Hakka noodles boil and strain them. let it cool.
*STEP 4- Just finely shred 1/2 cup each of cabbage, carrots & green peppers and make a paste of 8/10 garlic cloves & 2-3 medium green chilies.
*STEP 5- Take a wok pan or a large pan. On a high heat add 6-7 Table spoon oil. Add garlic chili paste and let it cook till light brown. Add in the finely sliced veggies and saute for about 2-3 mins on high heat. Add in the soy sauce, red chili sauce, chili vinegar & schezwan sauce.
Mix well and cook for a minute or 2. Add Manchurian balls mix well. Add in the noodles and rice mix well cook it for another 2-3 minutes. CHECK SALT LEVEL. if you feel like add some if its less to your taste. Turn off flame once everything is nicely mixed.
Serve in a large bowl with a side of chili garlic sauce or hot sauce if required. Sprinkle some green onions for garnish. You can even put a fried egg on top if you like (totally optional)
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