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Szechwan Fried Rice

Published under: Rice

Basmati rice – 1 cup
Cabbage diced – 1/4 cup
Capsicum diced – 1/4 cup
Spring onion – 1 bunch
Peas – 1/4 cup (cooked)
Carrot diced – 1/4 cup
Soya sauce – 1 tbl sp
Tomato garlic sauce – 1 tbl sp
Worcestershire sauce – 1 tbl sp
Powdered salt – as required
White pepper powder – 1/4 cup
Ajinomoto – 1/2 cup
Oil – 3 1/2 tbl sp

Grind together:
Red chillies – 6
Garlic – 4 flakes
Ginger – 1/4 inch piece

1. Wash and soak rice for 10 minutes. Cook vigorously in 12 to 15 cups of boiling water, to which little salt and little oil is added.
2. Drain water and allow to cool completely. Cut all the vegetables into fine even sized cubes. Cut spring onion tops into 1/2 inch pieces.
3. Heat oil in a large frying pan. Add ground masala and fry for a minute. Stir in onions, carrots, capsicums and cabbage in the order given. Fry in a high flame with ajinomoto. When vegetables are tender add salt, onion tops and pepper. Fry for a minute. Mix other sauces and rice. Fry well in high flame for few minutes. Serve steaming hot.

Sunita Karthik
Sunita Karthik
Sunitha Karthik is a food lover who loves experiment with food. She worked in BPO industry for several years before deciding to settle down with family. She is a self-taught cook who has learnt to cook by experimenting with ingredients and watching various cooking shows. Mother of two kids and supporting her husband's business, she still finds time to cook up a storm in the kitchen.

1 comment

chitra October 18, 2010 - 10:20 pm

like this recepe


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