Schezwan Fried Rice is a Indo Chinese recipe.When I made schezwan sauce at home I atonce listed down the recipes that I wanted to try using it , hence the line up of schezwan recipes 🙂 I have given alternate if you don’t have homemade schezwan sauce in hand in my notes section so check it out.

Schezwan / Sichuan / Szechuan is a style of Chinese cuisine originating from Sichuan province in southwestern China.Schezwan Sauce has bold flavours,especially the pungency and spiciness resulting from liberal use of garlic and chilies[Source : Wikipedia]

I actually planned to post something else today but since I am down with cold and sore throat I chose to post this recipe which I had written and kept in drafts already, so wait for more interesting recipes this week 🙂

Sidedish Recipes which pairs well with fried rice :

• Gobi Manchurian 
• Baby Corn Manchurian, Baby Corn Manchurin Gravy
• Chilli Paneer
• Veg Balls Manchurian
• Mushroom Manchurian

Check out mushroom fried rice, egg fried rice and veg fried rice recipes for more variations.

• You can even use leftover rice for this recipe but I prefer basmati rice for all my fried rice recipes.
• I soaked basmati rice for 15 mins then pressure cooked for 1:2 ratio(rice:water) for 3 whistles in medium low flame.
• Use freshly ground pepper for a great flavour.
• If you prefer add 1/8 tsp soya sauce.
• Sauteing the veggies in high flame gives a nice smoky flavour and also helps retain its crunchiness without the raw smell.
• Cook rice perfectly not too mushy or undercook it.It should be soft yet grains seperated this can be attained easily by soaking rice then pressure cooking.
• You can use the pot method for cooking rice but the rice grains easily break so I prefer pressure cooking method.Also in pot method all the flavour of basmati rice goes along with the drained water itself so we should be very careful to cook it with required water.
• Make sure to toss the fried rice in oil to avoid sticking.Also let it cool for a while then add it.
• If you dont have schezwan sauce in hand, for a instant version add red chillies, ginger and garlic along with little water and grind it to a fine paste.Along with garlic and spring onions add this paste and saute till raw smell leaves.