Shezwan fried rice

 Who doesn't like chinese food????  We all do.... Infact i just love chinese food. But actually the Authentic chinese food doesn't appeal me much coz its a bit bland... But the Indo-chinese version is what we get in most Indian restaurants and street side shops....

Chinese cooking is High heat cooking which means one should be ready with the items required for the dish and just keep popping everything in the wok really fast just giving a few seconds to cook each ingredients.

Traditionally a Wok is used for cooking chinese food. A wok is metal pan having a rounded bottom, used especially for frying and steaming in Asian cooking. Its different from the indian Kadai..... If you don't have wok... kadai will absolutely do the same job.

So here is the recipe of my style shezwan fried rice.

Ingredients:

Cooked rice            - 1 cup

Spring onions        -  1 bunch( whites and greens chopped separately)

Red onion              -  1 small (chopped finely)

Garlic                        -  6-7 pods (finely chopped)

Carrot                       - 1 small (finely chopped)

Cabbage                  - 1/4 part (finely chopped)

Capsicum                - 1 small (finely chopped)

Celery                      - 1 stalk (finely chopped)

Salt to taste

Oil                             - 1 tbsp

Shezwan sauce    - 1 tbsp

Vinegar                    - 1 tsp

Method:

1. In a kadai or wok heat oil and add garlic.... cook for 7-8 seconds. Then add the  spring onion whites and red onion. Cook for 8-10 seconds.

2. Then add all the chopped vegetables and stir it well. Keep stirring. Cook for about a min. The vegetables wil get cooked in  the high heat but don't overcook coz then the veggies will loose their crunch which is an abolute no-no in chinese cooking.

3. Now add the Shezwan sauce and vinegar .

4.  Now add the cooked rice. After adding the rice stir it quickly and nicely. Add the spring onion greens, stir and turn off the flame.

5. Transfer in a serving bowl, sprinkle some more spring onions and serve hot.

Tips:                                                                                                                                                                                         

When you heat oil in the pan just hold the pan from both ends and gentlr swirl the oil on all sides of the pan. This wil prevent the rice from sticking to the sides.