How to make Sichuan Vegetable Fried Rice - Spicy vegetarian fried rice cooked in the Sichuan style.

This recipe is from the book Best of Chinese Cooking.

Main Ingredients : Rice (चावल), Carrot (गाजर)

Cuisine : Chinese

Course : Rice

Sichuan Vegetable Fried Rice Recipe Card

Sichuan Vegetable Fried Rice
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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Sichuan Vegetable Fried Rice checkout Jeera Rice, Handi Biryani, Bisi Bele Huliyana, Brown Rice Vegetable Pilaf . You can also find more Rice recipes like Gatte Ka Pulao, Punjabi pulav, Raw Mango Rice, Makai Palak Pulao.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve :

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Sichuan Vegetable Fried Rice Recipe

  • Rice soaked 1 cup

  • Carrot finely chopped 1 medium

  • French beans finely chopped 4-6

  • Spring onions with greens finely chopped 2

  • Oil 6 tablespoons

  • Dried red chillies broken 3-4

  • Garlic finely chopped 4-6 cloves

  • Ginger finely chopped 1 inch piece

  • Red chilli paste 1 tablespoon

  • MSG 1/4 teaspoon

  • White pepper powder 1/4 teaspoon

  • Salt to taste

  • Vinegar 1 tablespoon

Method

Step 1

Cook rice in three cups of boiling water until just cooked. Drain well and cool. Reserve some spring onion greens for garnish. Heat oil in a wok, add red chillies, garlic, ginger and spring onions and stir-fry for one minute.

Step 2

Add carrot and French beans and continue to stir-fry for a minute. Add red chilli paste, MSG, white pepper powder and salt and mix well.

Step 3

Add rice and cook on high heat for a minute or until the rice is heated through, tossing continuously. Mix in vinegar and serve hot, garnished with the reserved spring onion greens.