Liquorish

Schezwan fried rice

Hellooooo again! No, I am not as big a schezwan fan as you think. I am keeping my word and posting recipes related to Schezwan sauce assuming you all have made the sauce and have no clue what to do with it.

I know there are many out there that just look at the pictures. I do, too. But now that I write, I’ve started reading;) The man behind all the lovely pictures is my husband. The poor guy takes time out to do this for me. I am, however, going to start reading and experimenting with my photographic skills.

I prefer fried rice over noodles any day. The most integral part of fried rice is the way the rice is cooked. I should be able to pick out 9 grains of rice from the bowl if I want to. Do I sound crazy? Wait until I explain myself.

I know rice is starchy and unhealthy, which is why I have completely switched to brown rice. I love the nutty flavor and there are quick cooking varieties available in the market. I even use it to make delicacies. The only drawback is that brown rice is highly unpredictable especially in case of fried rice. You’ll understand exactly what I’m saying as we move ahead. Here goes…

What you need

The first and foremost step is cooking the rice to perfection. Wash and soak rice for about 10 minutes without disturbing it during the process. Heat water in a heavy saucepan. When it begins to boil, add 2 tablespoons of oil and stir.

Now, reduce the flame and gently add the drained rice in the water.

DO NOT stir the rice frequently. You will damage the luscious long grains of rice. You can stir once in every 2 minutes. I often pull out a small batch to check.

Take a close look at the picture below. You can see the slight graininess which means you can stand there doing nothing for 1 more minute. Yay!

Now, check on the rice and once you feel it has attained the required texture, drain the rice and let it cool for 30 minutes at least.

REMEMBER the rice cooks further after draining as it is still hot. So drain 20 seconds before you think it is done.

Once the rice has cooled completely and the grains are separate (and you know you can pick 9 grains), pull out a wok and heat 2 tablespoons of oil. Break an egg into the wok. Leave the egg undisturbed. Once it settles down, stir it around.

Add sautéed chicken to the egg and mix.

I sautéed chicken and seasoned with salt and pepper.

Add rice, salt, sugar, MSG and stir.

Add dark soy sauce and stir with a light hand.

Throw in the prepared Schezwan sauce.

Add chili sauce to your liking and droooooooooollll….

Chuck in your chopped spring onions and toss the rice high up in the air. No, I don’t mean that.

Ah and yes, this post is entirely dedicated to my one and only…Wok! Look at her!

Serve up however you want. I like eating out of the wok 😉

There you have it… Schezwan fried rice…

Have a great day!

Ingredients

Long grain rice 1 cup serves 3

Chicken 1 breast

Spring onions

Salt

Sugar

MSG

Long grain rice 1 cup serves 3

Chicken 1 breast

Spring onions

Salt

Sugar

MSG

Soy sauce 1 tbsp.

Schezwan sauce 3 tbsps.

Chili sauce 1 tbsp.

Egg 1

Soy sauce 1 tbsp.

Schezwan sauce 3 tbsps.

Chili sauce 1 tbsp.

Egg 1

Method

Cut chicken into small chunks and sauté and season with salt and pepper, set aside. Wash and soak rice for 10 minutes. Boil water in a heavy bottom pan. Once it starts bubbling, add oil and stir. Season the water with salt. Drain rice and add to the boiling water. Once cooked, drain and cool for half an hour. Heat oil in a wok. Crack an egg and when it gets firm, stir to form bite size bits. Add sautéed chicken and stir. Add cooked rice, salt, sugar and a pinch of MSG. Now, add soy sauce and stir. Add schezwan sauce and chili sauce and stir. Dunk in chopped spring onion, toss and serve.