Wednesday, September 13, 2006

Szechuan Egg Fried Rice

Szechuan :-This style of cooking originates from the Szechuan region of China . It is hot, spicy and full of flavour. It is almost the same as our version Indo-Chinese Fried rices,except szechuan fried rice is made with szechaun sauce(my version).

You can say it is 50% store bought,50% home-made.

szechaun sauce,vegetables (store bought)

  • Basmati Rice-2 cups(cook it in 3 and 3/4 cups of water with little oil,salt.Oil is added so that the rice doesn't stick to each other)
  • Stir fry Vegetable pack-1 (follow directions on the pack to defrost)
  • Scallions(green onions)-2 finely chopped
  • Garlic-4 cloves most finely chopped
  • Ginger-3/4 inch finely chopped
  • Dried Red Chilli Flakes-1/4 tsp
  • Szechuan Sauce-4 to 6 tsp (depends on how much dense/spicy you want)
  • Tobasco RedHot Sauce (optional)-as required to add more spicyness
  • Egg-3
  • Pepper pwd-1/2 tsp
  • Salt-as required
  • Oil-preferably EVOO(Extra Virgin Olive Oil)

Heat a wok/heavy bottomed kadai,add oil,when oil is heated add the chrushed chilli flakes so that the oil is infused with the flavours of the chilli and becomes chilli oil.It is the base for szechuan fried rice.Now add the chopped garlic,followed by chopped ginger.Saute it for a 2 mins.
Add the defrosted vegetables and cook until they are fully cooked.It takes about 8 mins or so.Add the szechuan sauce and coat the vegetables nicely with the sauce.Cook for 3 mins.Add salt,pepper pwd and give a taste.If more spicyness is required,add little bit tobasco sauce at this stage..Now add the cooked rice to it and mix well.Heat another pan for egg scrambles.Add it to the mixture.Sprinkle the scallions and give a final mix.

Szechuan Egg Fried Rice

Side Dish

I tried Annita-My Treasure My Pleasure 's Gobi recipe.

Turned out pretty good.I made it little bit saucy.


Chicken instead of egg or simply vegetable fried rice

I am thinking of repeating this recipe with chinese with rice for more authenticity.


Anonymous said...

Best home made fried rice I have ever seen....

Anonymous said...

Hi I'm Rg. this is my first visit to your blog. romba nalla irrukku. I wish someone had posted fish names like that in malayalam too. anyways...your fried rice looks wonderful...will try it out for sure. I recently heard that, a day old rice kept in the fridge is the best for making fried I will try that out with your recipe....thanks.

Pavani said...

Hi Rashmi,
First visit to your blog. You have a very good collection of recipes here especially szechuan fried rice and ultimate appam look fabulous. BTW, I'm intrigued about Sri Aurobindo and The Mother's photo on your profile. I went to Aurobindo school in Hyderabad and have known and learnt abt them for all my life.
Happy blogging.

Foodie's Hope said...

Hi Rashmi, even though half store bought, ready vegs I mean,looks wonderful and tasty!! Good job and will be back for more..Thanks!!

Rashmi said...

Thanks Rg,Pavani,Asha for your visits and comments.

Rg,yeah even i have heard abt cooking with a day old rice.Will try it.

Pavani,I came to know abt Mother and Sri Aurobindo through a tamil monthly(Mangayar Malar) six years ago and i read about their life,their spirituality.I became a devotee since then.Back home every Sunday we gathered for meditation. Had visited The Ashram in Pondicherry couple of times.In Boston,we have a meditation center.Myself and my husband used to visit and medidate.I really miss that as we moved to Charlotte,NC.
Happy to know about you.

Asha,visited your blog,happy to know you are from NC.