Last Saturday, we invited my hubby’s friend and his wife over for lunch. For lunch, I used to cook Indian meals but wanted to change that norm today by trying my hands on indo-Chinese. So I cooked schezwan fried rice and gobi manchurian gravy for them.
After cooking, it looked really good, but I was little apprehensive as I was serving it to someone outside family. But I was totally flattered after they took a taste. They asked me from which restaurant did I buy it. I was just speechless and also happy that my food tasted just like restaurant fare. Without any more self-tooting, I will straight away get to the recipes. Hope you all like it and hope it becomes as special to you in your kitchen too.
Schezwan fried rice :-
Serves: 2 to 4 people
10 red chillies (I had medium spicy ones, you can adjust as per your taste)
6 tbsp vinegar
5 big garlic cloves
1 inch ginger
4 to 5 cups cooked rice
1 onion – sliced lengthwise
2 to 3 spring onions – sliced lengthwise
1 cup carrot, beans (cut length wise)
1 cup peas
6 tbsp soy sauce
2 tbsp oil
Salt to taste
Spring greens (optional)
1. Soak red chillies in vinegar for half an hour.
2. Then grind the red chillies soaked in vinegar with garlic cloves and ginger to a smooth paste. Set aside the mixture.
3. Heat 2 tbsp oil in a pan, add the onion to it and fry till it turns pinkish in colour. Add spring onions and give it a stir.
4. Then, add the cup of mixed veggies and let it cook for 5 to 10 minutes. Veggies should be crunchy and not mushy.
5. Add the set aside red chilli mixture and soy sauce to this. Give it a stir. Add salt to taste (bear in mind that soy sauce does contain salt, so adjust it according to taste). And keep it on flame till the raw smell fades away.
6. Add the cooked rice and mix it evenly.
Garnish with spring onion greens (optional)
Serve it in a plate with gobi manchurian gravy and dig in. Your meal is ready!
2 cups of basmati rice cooked in 4 cups of water yielded me 4 to 5 cups of cooked rice