Schezwan Chicken Fried Rice
Ingredients
- 2 cup Boiled rice (Basmati rice)
- 1/4 cup Carrot (chopped)
- 1/4 cup Cabbage & Celery (chopped)
- 1/4 cup Bell pepper (Red & Green) (chopped)
- 1/2 cup Boneless chicken
- 20 Kashmiri chillies
- 3 Dry Red chillies
- 1 teaspoon Vinegar
- 10 Garlic cloves (finely chopped)
- 1 inch Ginger finely chopped
- 1 1/2 teaspoon Soy sauce
- 1 1/2 teaspoon Sugar
- 1 Medium Onion (chopped)
- 1 tablespoon Ghee
- Salt & Oil as required
Instructions
- 1 Cook the chicken pieces with a little salt until tender and keep them aside.
- 2
Remove the seeds from Kashmiri red chillies and dry red chillies, soak them in water for 15–20 minutes, and grind them into a smooth paste. You may add a little water if needed.- 3
In a pan, heat some oil and add chopped garlic and ginger. Sauté for a few minutes without letting them brown.- 4
Add chopped onion and continue to sauté until the onions turn translucent.- 5
Add the prepared chilli paste, soy sauce, vinegar, salt, and a little water if needed. Cook the mixture until it thickens and starts to leave the edges of the pan. The Schezwan sauce is now ready; keep it aside.- 6
In another pan, heat some ghee and sauté chopped vegetables like carrots, capsicum, and beans until slightly tender but still crisp.- 7
Add the prepared Schezwan sauce to the vegetables, then add the cooked chicken pieces and mix everything well.- 8
Add cooked rice and toss everything together on high flame until the rice is evenly coated and heated through.- 9
Your Schezwan Chicken Fried Rice is ready to serve. Enjoy it hot with extra Schezwan sauce or a side dish like Manchurian. - 2
