Schezwan fried rice recipe

IngredientsNutrition

• SERVINGS

  4

• UNITS

  US

• 2 tablespoons  dry sherry
• 1 1⁄2tablespoons minced peeled ginger
• 2 garlic cloves, minced
• 1⁄2teaspoon  dry crushed red pepper
• 1⁄2cup canned low sodium chicken broth
• 2 teaspoons  cornstarch
• 1 1⁄2tablespoons  soy sauce
• 1 tablespoon asian chili-garlic sauce
• 1 teaspoon  sugar

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Directions

1. Mix ginger, garlic, red pepper, soy sauce, chili garlic sauce and sugar in a pan and warm to near boiling.
2. Combine broth and cornstarch in small bowl; stir to dissolve cornstarch.
3. Stir the cornstarch mixture into the soy mixture. Stir until thickened.

4.  Submit a Correction

Schezwan fried rice recipe | How to make schezwan fried rice

 

Print

Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

Schezwan fried rice recipe is found usually on the restaurant menus and is made of the spicy and hot sauce. This recipe is to make a similar one easily at home.

Author: Swasthi

Recipe type: Main

Cuisine: Indo chinese

Yield / Serves: 3 to 4

Ingredients (240 ml cup used)

• 1 to 1.5 tbsp. soya sauce
• ½ to ¾ tbsp vinegar
• ½ tbsp sugar
• salt as needed
• oil as needed
• 8 to 10 schezwan pepper corn.
• 1 medium onion chopped finely
• ¾ tbsp red chili powder or red chili paste
• 1 tbsp ginger
• 1 tbsp garlic
• ¾ cup chopped carrots
• ¾ cup chopped beans
• ¾ cup chopped capsicum
• ¼ cup spring onions
• 1.5 cups uncooked rice

How to make the recipe

1. Cool cooked rice completely. Make the red chili paste ready either by soaking the red chilies and blending them or by use red chili powder to make a fine paste with water.
2. Add to a hot pan and fry ginger garlic till they smell good.
3. Add onions and fry until golden. Pour vinegar, soya sauce, salt, sugar, red chili paste. Add pepper corns. Cook until the sauce thickens. Add little water and cook further to bring out the flavors. When the sauce thickens set aside.
4. Fry veggies until cooked, add sauce, rice and spring onions.
5. Mix and Stir fry for 2 minutes.
6. Serve schezwan fried rice hot or warm with any Indo chinese side.

Singapore Fried Rice

Singapore Fried Rice

StandardApril 12, 2015by frugalfeeding31 Comments

A twist on a noodle dish of the same name, Singapore Fried Rice is a fast food classic often featured on Chinese takeaway menus in Britain. Spicy and full of fresh ingredients, it may have little to do with Singapore, but it makes tempting comfort food.

Indeed, it would seem that Singapore fried rice is something of a misnomer; it has nothing to do with the city state. Still, things could be worse and far be it from me to go about changing the name of a delicious takeaway meal. It’ll sit beautifully beside your chicken chow mein.

Like all fried rice dishes – my recipe for egg fried rice, for instance – Singapore fried rice is an excellent way of using up leftover boiled rice. But unlike most uses for leftovers, day old rice is an absolute requirement. Boiled, left to cool and refrigerated, rice loses much of its sticky starch and moisture, leaving you with a grain that’s easy to work with.

This is the type of dish you could easily get fancy with, but things are better left simple. When choosing your prawns, for instance, sidestep the king prawns and make a beeline for the smaller varieties, usually found in frozen aisles at the supermarket.

Having said that, you may fancy a little extra protein. Should your fridge contain leftover chicken, or even a thigh you can quickly roast up, shred it and throw that in too. Chicken works beautifully with this moreish bowl of spicy fried rice.

Singapore Fried Rice

Serves 2

Ingredients:

• 3 tbsp sunflower oil
• 100g prawns
• 2 spring onions, roughly chopped
• 1 clove of garlic, sliced
• 1 large red chilli, sliced
• 1 egg
• 200g leftover rice, long grain
• a handful of garden peas
• ¼ tsp chilli powder
• ¼ tsp turmeric
• ¼ tsp garam masala
• 1 clove, ground
• ½ star anise, ground
• 1 tbsp soy sauce
• 1 tbsp sesame oil

Method:

1. Heat 1 tbsp of sunflower oil in a small frying pan. Flash fry the prawns, spring onions, garlic and chilli. Set aside.
2. Gently whisk the egg, fry in a little oil to make a simple omelette. Roll and slice into 1cm strips.
3. Heat the remaining sunflower oil in a wok until smoking. Add the prawns, spring onions, garlic and chilli, followed immediately by the rice and peas.
4. Grind your clove and star anise. Add to the mix along with the chilli powder, turmeric and garam masala.
5. Ensure everything is incorporated, including the omelette, before seasoning the rice with the soy sauce and sesame oil. Serve immediately.

Fried rice Bokkeumbap 볶음밥

Bokkeumbap, or Korean-style fried rice, is a simple dish that almost everyone loves. This recipe is the one I’ve been making for my family for years and years. It’s great for cleaning out all the leftover vegetables in your fridge. I skip the cheese sometimes, but children really love it, especially when it’s half-melted by the heat of the freshly made fried rice.

You can wrap this bokkeumbap for dosirak or serve it at a main dish at a potluck party. It’s very versatile and I guarantee you will get some compliments on it.

If you are a kimchi lover, I also have a recipe for kimchi fried rice (Kimchi bokkeumbap)– it has fewer ingredients than this bokkeumbap and is mostly kimchi-based.

Ingredients

• 2 bowls of cooked rice (about 3 cups)
• 1-2 tablespoons vegetable oil
• 2 garlic cloves, minced
• ¼ cup onion, chopped
• 5 ounces beef (about 3/4 cup), cut into small pieces: replace with chicken, pork, or ham
• ⅓ cup kimchi, chopped
• 3 cups colorful vegetables,cut into small pieces (¼ inch cubes): carrot, zucchini, red bell pepper, yellow bell pepper, white mushrooms
• 1 or 2 green chili pepper (optional), chopped
• 2 green onions, chopped
• 1 egg, cooked sunny side up
• 2 teaspoons sesame oil
• 2 tablespoons oyster sauce
• ¼ teaspoon ground black pepper
• ½ cup Oaxacan cheese, split it into threads: replace with mozzarella or cheddar cheese

Directions

1. Heat a heavy-bottomed frying pan over high heat. Add the vegetable oil, garlic, and onion. Stir-fry them for about a minute until they’re light brown.
2. Add the beef and stir-fry for 2 to 3 minutes, until the beef is no longer pink.
3. Add kimchi and stir-fry about 2 minutes.
4. Add the vegetables and stir-fry about 3 minutes.
5. Add the rice. Keep stirring and mixing for 3 to 5 minutes.
6. Add oyster sauce. Keep stirring and mixing for 2 minutes.
7. Remove from the heat.

   

8. Add sesame oil, ground black pepper, chopped green onion. Mix well.
9. Transfer it to a serving plate and place the sunny side up egg on top. Serve right away unless you’re preparing this dish for a party, in which case you can make it a few hours in advance.

Posted Sunday, August 25th, 2013 at 2:23 pm. 
Tagged: 볶음밥, fried rice with vegetables and meat, gul sauce, how to make fried rice, korean food, Korean food blog, Korean food website, Korean kitchen, Korean recipes, Korean style fried rice, Maangchi Korean cooking, Maangchi recipes, Oxacan cheese, rice, stir-fried rice

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Mexican vegan fried rice

Mexican fried rice

Hearty flavors and an unusual ingredient make this Mexican fried rice special and easy!

Servings	Prep Time
6 servings	30 minutes

Cook Time

30 minutes

Ingredients

• 2 cups brown rice cooked 450 g (or 1 cup [240 g] raw brown rice cooked with 2 cups (500 ml) water
• 2 cups jicama (280 g) peeled and finely diced
• 4 ounces mushrooms mushrooms
• 1 tbsp extra virgin olive oil
• 1 cup peas fresh or frozen (135 g)
• 6 ounces soy chorizo or quinrizo
• 1/2 cup cilantro chopped, fresh coriander leaves
• 1/2 cup salsa
• 1 avocado optional
• 1/4 cup pumpkin seeds raw, toasted, optional (pepitas)
• 1/4 cup pineapple crushed, optional

Servings: servings

Units:MetricUS Imperial

Instructions

1. To cook the brown rice: Rinse and drain well until the water runs clear. Put in a lidded saucepan with 2 C. (450 ml) filtered water. Put on the lid. Bring to a boil, then turn down to low so it is just simmering. Cook for 35 minutes. Do not at any time remove the lid.
2. When the timer goes off, turn off the heat. Let sit with the lid on at least 10 minutes, then fluff with a fork. It will work better in the recipe if you allow the rice to cool on a plate, so it's less sticky.
3. Peel the jicama and dice into small cubes. (I would cut them about half the size as I did for the photo.)
4. If using frozen peas, rinse them in a colander with warm water to help them thaw.
5. Wipe the mushrooms clean with a damp kitchen towel or damp paper towel. Thinly slice.
6. Heat olive oil over medium-high heat in a large non-stick saute pan or cast iron frying pan. When it is shimmering but not smoking, add the mushrooms and saute until starting to brown.
7. Add the jicama cubes, peas, and chorizo and stir. Cook until the jicama is cooked but still crisp and the mushrooms are golden.
8. Add the rice and optional pineapple and stir for a few minutes to heat through.

Recipe Notes

Per serving:

• 290 calories
• 12 g fat
• 2 g saturated fat
• 5 g monounsaturated fat
• 1 g polyunsaturated fat
• 0 g trans fat
• 0 g cholesterol
• 425 mg sodium
• 395 mg potassium
• 40 g carbohydrate
• 10 g fiber
• 5 g sugars
• 11 g protein
• 8 Weight Watchers Points Plus

If using:

• Finely chop a handful of cilantro leaves.
• Toast the pepitas in a small dry frying pan over medium-low heat until golden brown.
• Dice an avocado.

Serve rice mixture topped with a dollop of salsa and a sprinkling of cilantro, plus the optional pepitas and a little avocado.

To make this low-sodium, use homemade quinrizo without salt and homemade salsa without salt.