Friday, 11 May 2018

Chicken Shezwan Rice



Hello Friends,

So I am back with another simple recipe. This time I am making a dish with left over boiled rice. So let’s add those Indian spicy sauces and stir up some Shezwan fried rice. I know its not the right season to have some spicy stuff. But you can always cool down with some smoothies and coolers. It’s a small hint to whats coming next on the blog. 



Chicken fried rice



So this rice I made is an Indian fusion of popular chinese fried rice recipe which is flavored with schezwan sauceWe see a lot of dish on street carts as it’s a popular street food with office goers and college students. It is also a good option to order during main course in many fine dine restaurants

Ingredients





  1. ·         2 cups Basmati rice 
  2. ·         250 gms chicken
  3. ·         2 tbsp oil
  4. ·         1 tbsp garlic finely chopped
  5. ·         I bundle of spring onions
  6. ·         ½ cup carrot thinly sliced
  7. ·         Salt to taste
  8. ·         2 tbsp schezwan sauce
  9. ·         1 tbsp soy sauce 



Method 




1.      Here it is very important to prep before the actual making of the dish. So you can finely chop up the vegetables and keep them ready.
2.      Boil the chicken with salt, shred and keep aside.
3.      In a large wok/kadai, heat oil and saute garlic on high flame. Add the chopped onion bulbs till they get sweaty.
4.      Now add the finely chopped carrot and cabbage and stir this for a minute.
5.      Chicken can be added at this stage. Keep some chicken aside for garnish
6.      In the wok, add schezwan sauce, soy sauce, and salt.
7.      Add the cooked rice and mix with a heavy hand so the rice gets coated with the masala.
8.      Gently mix in the greens of the spring onions.
9.      Garnish with some boiled chicken and greens.




   Make a simple soup to serve along
    Enjoy it piping hot at family meal time. Makes a great quick morning dabba too.


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