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)

Ingrediants

• 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)

Method

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.

Variations

Chicken instead of egg or simply vegetable fried rice

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