Who doesn't like to have a fried rice? Especially when it turns out to be an week-end and you dine out? This would always be my first preference along with manchurian gravy. Back at home, my mother used to prepare an excellant chicken fried rice in weekends and we used to relish it with utmost temptation! Now, here once I tried, the outcome was not worthy :( But I didn't give up, tried a couple of times till I got it perfectly done. Today I tried it with schezwan sauce and guess what? hubby calls from his office (which he NEVER does) to inform that lunch was good! :)
Schezwan sauce is an hot fiery sauce originating from schezwan pepper, they are also termed as indo-chinese sauce because of the equal amount of Indian spices addition. The sauce is very aromatic too and here I used Chings schezwan sauce easily available in grocery stores. One might also prepare these at home. So let us move to recipe.
- 2 tbspn oil
- 10-12 garlic pods, thinly sliced
- 5-6 Spring onion bulb finely chopped (Reserve the green part also)
- 1 cup of sliced vegetables like cabbage, capsicum, carrot
- 1/2 cup of quartered babycorn
- 1/4 cup of Chings secret schezwan sauce
- 2 cups of Basmati rice, cooked
- Salt & Pepper to taste
Heat oil in a thick-bottomed kadaai.
Add garlic slices and saute till they turn light brown.
Add in spring onions, cabbage and other vegetables one after the another. Saute them all on high flame so that they turn lightly brownish or crunchy.
Now add schezwan sauce and stirr in with sauted vegetables.
Add in cooked rice and mix well.
Garnish them with spring onions green part. Season with salt and pepper if required, serve hot with tomato sauce.