Szechuan Fried Rice 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.

CHENGDU-STYLE SICHUAN FRIED RICE

Steps:

• Place the jinhua ham in a heatproof bowl or plate. Heat up your choice of steaming device (e.g., an actual steamer pot, a wok with water and a metal rack, etc.), and steam the ham for 15 minutes.
• Remove from the steamer and cool. Chop up the ham and then mince it finely.
• Next, heat 5 tablespoons of oil in the the wok over high heat. Add the ham and stir fry until it's lightly crisped at the edges. Add the suimi ya cai and stir fry for 2 minutes until fragrant. Add the scallions and stir-fry until the scallions get lightly blistered.
• Add the rice to the wok and stir fry to distribute the ingredients evenly. Spread the rice out in one layer and let "fry" for 2 minutes. Add the white pepper and Shaoxing wine. Stir the rice to combine.
• Spread out again and let the rice fry for another 2 minutes. Stir to combine, and spread it out and let it fry again. Next, drizzle the beaten eggs over the rice. Stir fry the rice, allowing the egg to cook and distribute throughout. Serve!

SZECHUAN FRIED RICE

Steps:

• Marinate pork: Whisk together 1 tablespoon soy sauce, sugar, and cornstarch in a medium bowl until cornstarch is dissolved. Add pork and stir until coated; marinate 10 minutes.
• Heat a large cast iron pan or wok over high until very hot, about 2 minutes (a sprinkle of water should evaporate immediately). Add 2 teaspoons oil and swirl to coat. Beat together eggs, 2 teaspoons water, and 1/8 teaspoon salt. Add egg mixture and cook, pushing eggs toward center of pan to form large, soft curds, about 30 seconds. Transfer to a plate.
• Add marinated pork to hot pan, spreading into a single layer. Let sear (do not stir) until golden on bottom, about 1 minute. Toss and turn occasionally until golden on all sides and just cooked through, about 2 minutes. Transfer to plate with eggs.
• Add 2 tablespoons oil, carrots, and onion to pan; cook 1 to 2 minutes until browning and softened. Add garlic, ginger, and chile paste; cook stirring until fragrant, 1 minute. Add rice, peas, pork, eggs, and remaining 3 tablespoons soy sauce; cook stirring occasionally until heated through, 1 minute. Season with salt and white pepper.

SZECHUAN FRIED RICE

Steps:

• Put a tsp of oil in a vessel.
• Fry the onion till transparent.
• Add carrots, beans, capsicum, celery, spring onion and mushrooms, if desired.
• Cook for a few minutes until they begin to turn brown.
• Transfer to another vessel.
• Now, fry the chicken and prawns.
• Pour a little oil in the vessel.
• Add chopped garlic.
• When it turns brown, remove it and keep aside.
• Once the oil is flavoured with garlic, put the rice in the same vessel of oil.
• Fry it for 5 minutes.
• Add all the vegetables, chicken and prawns.
• Cook the rice in the chicken stock.
• When the rice is cooked, add all the sauces.
• Increase heat and fry for 5 minutes.
• Stir and serve hot.
• Hmm, dig in, what are you waiting for, eh?

SICHUAN FRIED RICE

Steps:

• Heat oil in a wok.
• Add the carrots and stir for half a minute.
• Add celery and peppers one by one.
• Stir until the vegetables are tender crisp.
• Add crushed Sichuan pepper corns to the oil and veggies.
• Add the grated ginger and immediately add cooked rice.
• Add the soy sauce and salt to taste if needed.
• Mix well and stir on high flame until heated through.
• Serve hot.