Thursday, October 27, 2016

Szechwan Rice

I had tried Szechwan rice recipe long time back. But when I wanted to post it everybody else was posting it.. this has happened with other dishes too, many times... 

Spooky, right? get it, halloween, spooky. Get it? Am I even getting this “get it” right? get it? :D

This is what my almost 8 yr old is into these days - she is all the time saying ‘get it?’ jokes. She is doing a much better job though. Like the other day she said, “careful! you are folding the folder, get it? folder, folding”

Anyways, coming to the recipe, this is an easy recipe when the sauce is prepared before hand. I am always hesitant for eating this dish out in the restaurant, as it is generally very very spicy. So when I came across this recipe in ED group on Facebook, I wanted to give it a try as I can adjust the sauce according to my taste. 
The rice came out very good and not as spicy as in restaurants. 

Do try!

Mix veg - I used frozen mix veg bag(carrots, peas, corn, beans)
Capsicum - 1
Scallions -  1 bunch
Rice - 1 cup
Sauce - 1/4 cup (as per the original recipe -  refer notes below)

for the sauce
Red chillies -  20 (refer notes below)
Garlic - 2 tbsp chopped(roughly around 6 to 8)
Ginger - 2 tsp finely chopped(roughly around 4 inch piece)
Soy sauce - 2 tsp
Vinegar - 3 tbsp
Tomato ketchup - 1 tbsp
Sesame Oil - 4 tbsp
Pepper powder - 1/4 tsp

Cook rice al dente. If using sona masoori use 1:1 and 1/2 to 2 cups water, depending upon your rice. If using basmati use 1:a little over 1 water. Add little oil while cooking so that the grains are separate(purely optional).

Soak 20 red chillies in hot water for about 30 min. Puree it in a blender. In a pan add sesame oil. Add finely chopped ginger-garlic and sauté till the raw smell is gone. Add chili puree. Let it cook for couple more minutes. Add the remaining items for the sauce - soya sauce, vinegar, ketch-up and pepper. Cook till the sauce thickens. Sauce is ready.

In a deep pan or wok, add some oil. After it is fuming hot(almost), add the vegetables. If adding frozen vegetables, don’t let the oil become too hot as it can splatter on your face. Or add veggies and cover the wok immediately. Once the spluttering dies down open the lid. The idea is to get the veggies crunchy. And they don’t become crunchy when you cover and cook or add frozen veggies like I do. So ideally raw veggies without any moisture works best. 
Once the veggies are done, add sauce. Add al-dente cooked rice. Mix well. Adjust salt and sauce if needed. Let the rice cook a little bit in the sauce. Add scallions. Turn off the stove. Serve hot. I like to eat it with some ketch-up.


  • I used byadagi menasu, so it was not so spicy at all.
  • The above sauce was enough for 3 and 1/2 to 4 cups of cooked rice for moderate spice level.  

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