Szechwan fried rice (veg)

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Main Dish

2 servings

Easy

50 min

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Ingredients

• Basmati Rice ? 1 cup (cook by boiling in water until 3/4 done. Drain off excess water and let cool. Now refrigerate overnight)
• Dry red chillies ? 7-8 deseeded
• Onions ? 2 medium chopped
• Ginger ? 1 tbsp chopped
• Garlic ? 1 tbsp chopped
• Oil ? 4-5 tbsp
• Tomato ketchup ? 4 tbsp
• Soy sauce ? 1 tbsp
• Rice vinegar/ white vinegar ? 4 tbsp
• Beans ? 5-6 sliced finely
• Carrot ? half sliced finely
• Capsicum ? half sliced finely
• Salt

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Preparation

• Szechwan sauce:
  First boil the deseeded red chillies until they turn soft. Drain off excess water and grind it into a paste. Set this aside.
  
  Heat a wok and pour in half of the measured oil. When hot enough add 1 chopped onion and sauté till it turns translucent. Now add the chopped garlic and ginger and continue sautéing. Add on the ground chilly paste, tomato ketchup, soy sauce, rice vinegar and salt and mix well. Remove from flame and set aside. Szechwan sauce is ready for use.
• Now heat the remaining oil in a wok, add the second chopped onion and sauté till translucent. Toss in the sliced vegetables and continue sautéing for a min or two.
• Finally add the refrigerated rice, 3 tbsp Szechwan sauce and salt and toss well until well combined and the rice turns a beautiful red.
  Garnish with some chopped spring onions and serve hot.

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