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Szechwan Fried Rice

All this while, I was under the impression that Szechwan Fried Rice was some authentic Chinese dish. The bubble of myth burst while I was doing my research on thesubject. To my surprise, I discovered that Szechwan Fried Rice was popular only in India. So how does that connect to China or Szechwan?? My wild guess is that this is a fusion dish invented by some die hard Chinese food lover for the Indian palette. 🙂 Well… I must say that it is definitely a very popular dish and can be seen figuring in almost all Chinese Menus in restaurants across India. It is characterised by bold and uniqueflavorsarising from liberal use of garlic, chilli and Sichuan pepper

Szechwan fried Rice

Szechwan Fried Rice

All this while, I was under the impression that Szechwan Fried Rice was some authentic Chinese dish. The bubble of myth burst while I was doing my research on thesubject. To my surprise, I discovered that Szechwan Fried Rice was popular only in India. So how does that connect to China or Szechwan??

Ingredients
  

  • 2 cups Rice - (I used Basmati )
  • 2 - 3 tablespoons spring onion Chopped
  • 1 teaspoon Soy sauce
  • 1/2 teaspoon Ajinomoto MSG or (optional)

Homemade Szechwan Paste

  • 5 - 6 Chillies Whole dried Red
  • 1 Ginger "
  • 4 Garlic
  • 1/2 teaspoon Vinegar
  • 1 pinch Salt

Instructions
 

  • Soak the chillies in warm water for 10 minutes.
  • Take them off the water and grind them along with ginger, garlic, vinegar and salt into a fine paste. Keep aside.
  • Use only as much as you require.The remaining portion can be used for any other recipe that calls for the same ingredients.
  • Heat a teaspoonful of oil.Fry the washed and drained rice in it for a minute.
  • Add enough salt and water and cook till done. Let the rice cool.
  • Heat 2 tablespoons of oil in a wok or pan. Add the spring onions and saute for a few seconds.
  • Add the szechwan sauce/paste and fry for a minute or till the raw smell goes. Gradually add the diced vegetables according to the order of cooking time.
  • Once half cooked (to retain the crunch in the veggies), add aji-no-moto (if using) and soy sauce.
  • Stir for a minute and tip in the cooked rice. Mix well. Serve hot with the gravy of your choice.

Notes

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