Husband loves Indo Chinese food. Esp. Spicy food.Since last week I Had been getting requests to make schezwan chicken fried rice .
Last weekend he had got chicken with which I had made butter chicken & had marinated leftover chicken & stored in deep freeze.
last friday it suddenly started raining in bangalore & then obviously the request for schezwan chicken fried rice became more obvious.So i decided to make one with home made schezwan sauce since we dont like readymade versions & using fresh sauces adds a different taste to your food
Pls click here for recipe of schezwan sauce home made .
Schezwan sauce has tremendous flavor when added to the Chinese rice, noodles ,chicken and soups it gives unique taste. This is sauce can be used to do many indo chinese food. If you prepare this in advance and store it in fridge you can make any chinese dish in no time. You need to store this in glass bottle.
Ingredients:
2 cup Basmati rice / jasmine rice / long grain rice
1 Cup boneless chicken, shredded +2 tsp ginger garlic paste for marination
1 egg
1 Medium green capsicum, washed, deseeded and finely chopped
3 Spring onions, washed and sliced ,greens chopped ( keep half reserved for garnishing)
1/4 cup Carrot, washed, peeled and chopped
1/4 cup purple cabbage (u can use green cabbage too)
1/4 Cup French beans, washed and finely chopped
1/2 tbsp Chili sauce
2 tbsp Soya sauce
2 tbsp schezwan sauce home made (adjust amount as per your taste levels)
1 tbsp Vinegar /lemon juice
1/4 tsp Salt to taste
1 inch ginger chopped
8-10 Garlic chopped
1-2 green chilli chopped
3 tbsp oil
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| close look schezwan chicken fry rice |
Method:
1.Pick, wash rice in enough water and drain for 10-15 minutes . Boil water, add 1tsp oil ,rice and little salt.
2.Cook uncovered on low heat till rice is tender.Take care not to overcook the rice. Each grain of rice should be separate.
3.Wash chicken & Cut into thin bite-sized strips.marinate with 2 tsp ginger garlic paste & salt for 10-15 minutes.
4.Meanwhile, heat oil in large skillet over medium-high heat until hot. Add chicken; cook and stir until browned & cooked .To check if chicken is done insert a knife if it goes inside smoothly chicken is done.alternately you can boil chicken in 1/2 cup water on stove top.
5.When rice is done add 1 tsp oil ,spread in a big plate , fluff it gently with a fork & keep under fan.
6.Mix egg with little salt & whick it with egg beater .In same (use leftover oil after frying chicken) oil add egg batter & make an omlette . remove onto a plate & cut 1 inch egg strips & keep aside.
7.Heat oil in a kadhai / large pan and stir fry chopped chillies,garlic & ginger on a high flame
8. Next mix all the chopped vegetables & saute very fast for 1 minute .
9.Take care that vegetables are not overdone, they should be crisp. next add soya,chilli, schezwan sauce & mix well .Add fried chicken & mix well .
11.Reduce gas flame and add the cooked rice and mix well. Now mix the scrambled egg pieces .
12.Cook the chinese fried rice for 2 minutes and serve hot.
13.Garnish it with green part of spring onions & spring onion flower & serve hot with veg manchurian or veg balls in schezwan sauce .
Tips:
1 . Add one & half cup of water to 1 cup rice so as to prepare fine rice.
2. Chinese dishes are prepared on a high flame.
3. Vegetables have to be sauted fast taking care not to overcook.
4. Just freshly cooked rice is hot, steamy, very moist and a little sticky. All of those things would make a very clumpy and soggy fried rice. Thats why day-old rice makes the best fried rice (storing in the refrigerator dries out the rice).
5. I almost always use BASMATI Rice for fried rice
6 If you feel rice is less spicy add more schezwan sauce after adding rice .& mix well
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