Tuesday, November 16, 2010

Szechuan Fried rice

Szechuan Fried rice accompanied with dry Vegetable-manchurian, we just love it. Indian - Chinese food is our favorite cuisine too. As the name refers its a rice dish, usually I do prepare this even when there is a left over rice. The one above is also done with the left over rice, thats why the grains are not that separate from each other its bit sticky. ::( . But to do it the right way is to boil the rice in water and drain the rice after 5-7 min so that you will get the perfect rice for the recipe.

Szechuan Pepper 

In India the Szechuan fried rice is usually orange-yellowish in colour basically they add food color to it. Even i have done the same thing but originally in China the Szechuan pepper refers to the spice ( sort of peppercorns and usually dark redish brown in color) which they dry roast with seasalt and make powder and use that as spice in the rice, so called Szechuan fried rice.
I am giving here the recipe for Indian Chinese Szechuan Fried Rice.

  • 2 Cups cooked rice ( should not be sticky, the grains should be separate from each other->boil the rice in water and drain the rice after 5-7 min so that you will get the perfect rice for the recipe)
  • 1 tbsp ginger garlic paste 
  • 2 Chili Slit
  • 2 tbsp oil
  • Pinch of orange food color in 1 tsp of water
  • Vegetables -  1 Carrot thick grated or small cubed or Julienne
  •                         1/4 cup Cabbage Julienne
  •                         1/2 cup Spring Onions Chopped
  •                         1/2 cup Capsicum Orange / Green / Yellow / red Cubed
  •                         1/4 cup Fresh coriander leaves for garnishing
  • Salt to taste.
Szechuan Fried rice

  1. Heat oil in a pan, add chili and ginger garlic paste fry well 
  2. Now add Onions then add all the vegetables one by one.
  3. Fry for a minute.
  4. Add salt and food color mix well
  5. Now add rice and fry for another minute.
  6. Serve hot with Vegetable-manchurian.
  7. Garnish with Spring onions or coriander 

This post goes to mharorajasthanrecipes for  bookmark recipe every Tuesday event.


'Chakulya', I remember my mother makes this every Monday, as my father does fasting on Monday of Lord Shiva. And when he and my mother comes from office in late evening she is tired so she use to make Chakulya. Easy to make and easy to digest as well after that day long fasting. Served with papadum, pickle or dry stuffed chilies. 


  • 1 Cup Toor dal / Yellow spilt lentil  ( nicely cooked in pressure cooker, If you don't have pressure cooker soak dal for 4 hrs and then cook for 30 min. After cooked it should be soft)
  • 5 chapati dough
  • 1/2 tsp turmeric
  • 2 tsp cumin seeds
  • 1/2 chili powder or green chili 1 or 2 slitted 
  • 3 cloves garlic
  • 1 tbsp fresh or dry grated coconut
  • 1/4 cup Fresh coriander leaves
  • 1 tbsp oil
  • salt to taste
  • 3 cups water
  1. Using mortar and pestle make a paste of coconut, cumin, half coriander leaves, little salt. Keep aside. (If you don't have mortar and pestle use electric grinder)
  2. In a pot add oil and remaining cumin seeds , turmeric, chili powder / chili and the paste we did. Fry well for a minute. 
  3. Now add the cooked dal / lentil
  4. Add water and bring to boil.
  5. While its boiling roll the dough into thin sheets /  Chapati and cut them into square shape / diamond shape and put them one by one into the boiling water.
  6. After completing all the dough let the mixture cook for 8-10 min on medium flame.
  7. Serve hot, can have ghee on it. Garnish with remaining coriander.