Fried Rice Recipe Hebbars Kitchen Food

SCHEZWAN FRIED RICE RECIPE | SCHEZWAN RICE RECIPE | SZECHUAN FRIED RICE

Steps:

• firstly, take 25 grams dried kashmiri red chilli and 5 grams spicy dried chilli. to reduce the spice level, i have removed the seeds.
• soak in hot water for 20 minutes.
• transfer the soaked chilli into a blender with some water.
• blend to smooth paste. keep aside.
• in a large kadai, heat ¼ cup oil. add 7 clove garlic, 2 inch ginger and stir fry on high flame.
• now add prepared chilli paste and cook well.
• keep stirring and cook for at least 10 minutes, or until the oil separates.
• further add 2 tbsp tomato sauce, 2 tbsp vinegar, 2 tbsp soy sauce, ¼ tsp pepper, 1 tsp salt and ¾ tbsp sugar.
• mix well and cook for a minute.
• finally, schezwan chutney is ready. you can store it in an airtight container for up to a month.
• firstly, in large wok heat 2 tbsp oil. saute 2 clove garlic on high flame.
• add 2 tbsp spring onion, ½ onion and stir fry until the onions shrink slightly.
• further add ½ carrot, ½ yellow capsicum, 5 beans, ½ green capsicum, 2 tbsp sweet corn and ¼ tsp salt.
• stir fry without overcooking the vegetables.
• make some space in the centre, add 2 tbsp soy sauce, 2 tbsp vinegar and 2 tbsp schezwan sauce.
• stir fry until the sauces are well combined.
• add 3 cup leftover rice and ½ tsp salt. mix gently and stir fry without breaking the rice.
• finally, add 2 tbsp spring onion and served schezwan fried rice.

FRIED RICE

Steps:

• Put the mushrooms in a small bowl and cover with boiling water and soak until re-hydrated, about 20 minutes. Drain, squeeze dry, and cut mushrooms in quarters. Set aside.
• Heat 1 tablespoon of the peanut oil in a well-seasoned wok or large non-stick skillet over medium-high heat. Swirl to coat the pan. Pour in the eggs, swirl the pan so the egg forms a large thin pancake. (Lift the edge of the egg to allow any uncooked egg to run to the center.) As soon as the egg has set, turn it out of the pan onto a cutting board. Cool, cut into 1 inch pieces.
• Wipe out the pan with a paper towel and heat the remaining peanut oil over high heat. Add the scallions and carrots and stir-fry for 1 1/2 minutes. Add the mushrooms, garlic, chile, and ginger, stir-fry for 1 minute more. Add the soy sauce, sesame oil and rice and stir-fry for 2 to 3 minutes. Add the meat, peas, and reserved egg, cook, stirring until heated through, about 2 to 3 minutes. Serve immediately.

FRIED RICE

Steps:

• Heat a large heavy-bottomed nonstick skillet over high heat. When hot add 1 tablespoon of the oil. Add the ham and cook stirring occasionally until lightly browned. Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds. Add the frozen vegetables. Cook until just defrosted but still crisp. Transfer contents of the skillet to a large bowl.
• Return the pan to the heat and add 2 more tablespoons of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl. Break the eggs up with a wooden spoon or spatula.
• Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add the scallion greens. Transfer to the bowl. Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary. Serve.
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