Try These Mouth-Watering Fried Rice Recipes!🤤

Schezwan Fried Rice

Servings - 2 - 3

INGREDIENTS

(Schezwan Sauce)
Dry red chili - 40 grams
Water - 800 milliliters
Water - 4 tablespoons
Oil - 100 milliliters
Garlic - 40 grams
Ginger - 1 tablespoon
Salt - 1 teaspoon
Sugar - 1 tablespoon
Water - 120 milliliters
Ketchup - 2 tablespoons
Soy sauce - 1 teaspoon
Vinegar - 1 teaspoon

(Schezwan Fried Rice)
Oil - 2 tablespoons
Garlic paste - 1 teaspoon
Ginger paste - 1 teaspoon
Carrot - 40 grams
Green beans - 40 grams
Cabbage - 30 grams
Schezwan sauce - 1 tablespoon
Chili sauce - 1 tablespoon
Ketchup - 1/2 tablespoon
Soy sauce - 1 teaspoon
Salt - 1/2 teaspoon
Boiled rice - 400 grams

PREPARATION
(Schezwan Sauce)
1. In a bowl, add 40 grams dry red chili, 800 milliliters water and rest for 30 minutes.
2. Put it in a blender and add 4 tablespoons water and blend it into a fine paste.
3. Heat 100 milliliters oil in a pan, add 40 grams garlic and saute till golden brown. Add 1 tablespoon ginger and saute again.
4. Add the blended chili mixture in it and stir well.
5. Add 1 teaspoon salt, 1 tablespoon sugar, 120 milliliters water and mix well.
6. Cook for 5 minutes.
7. Add 2 tablespoons ketchup, 1 teaspoon soy sauce, 1 teaspoon vinegar and mix well.
8. Cook for 8 - 10 minutes.
9. Your schezwan sauce ready.

(Schezwan Fried Rice)
1. Heat 2 tablespoons oil in a pot, add 1 teaspoon garlic paste, 1 teaspoon ginger paste and stir well.
2. Add 40 grams carrot, 40 grams green beans, 30 grams cabbage and mix well.
3. Add 1 tablespoon schezwan sauce, 1 tablespoon chili sauce, 1/2 tablespoon ketchup, 1 teaspoon soy sauce, 1/2 teaspoon salt and mix well.
4. Now, add 400 grams boiled rice and mix it well.
5. Serve hot with schezwan sauce.

Mushroom Fried Rice


Servings - 2 - 3


INGREDIENTS
Rice - 400 grams
Water - 1 litre
Ghee - 30 milliliters
Bay leaf - 1
Cinnamon stick - 1
Cloves - 4 pods
Black cardamom - 1 pod
Water - 1.8 litres
Oil - 2 tablespoons
Garlic - 1 tablespoon
Ginger - 1 tablespoon
Onions - 100 grams
Green chili - 1 tablespoon
Carrot - 80 grams
Bell pepper - 240 grams
Mushrooms - 220 grams
Salt - 1 teaspoon
Black pepper - 1/2 teaspoon
Soy sauce - 2 teaspoons
Vinegar - 1 teaspoon
Spring onions - for garnishing


PREPARATION
1. In a bowl, add 400 grams rice, 1 litre water and soak for 30 minutes.
2. Heat 30 milliliters ghee in a heavy skillet, add 1 bay leaf, 1 cinnamon stick, 4 pods cloves, 1 pod black cardamom and stir for 2 - 3 minutes.
3. Then, add 1.8 litres water, soaked rice and mix it well.
4. Bring it to a boil.
5. Remove it from heat and strain the rice. Keep aside.
6. Heat 2 tablespoons oil in a another heavy skillet, add 1 tablespoon garlic, 1 tablespoon ginger and stir for 1 - 2 minutes.
7. Then, add 100 grams onions, 1 tablespoon green chili and fry till translucent.
8. Add 80 grams carrot and mix it well.
9. Cook for 3 - 5 minutes on medium heat.
10. Now, add 240 grams bell pepper and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Add 220 grams mushrooms and mix it well.
13. Add 1 teaspoon salt, 1/2 teaspoon black pepper and mix it again.
14. Then, add 2 teaspoons soy sauce, 1 teaspoon vinegar and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Now, add the cooked rice and mix it well.
17. Cook for another 3 - 5 minutes on medium heat.
18. Remove it from heat.
19. Garnish with spring onions.
20. Serve hot.