Have leftover rice from last night and thinking of throwing them away? Go through this recipe before and you would never do that again. I always prefer cooking fresh meals but few of my favourite recipes are an exception, this recipe is one of those few and you will know why once you try it out 🙂
All cuisines have different flavor of vegetable rice and this is– one of its kind. A pan full of veggie rich fried szechuan/sichuan rice is the perfect pick for any lazy day dinner meal. Who doesn’t want a recipe which is healthy, rich in flavor, delicious and the most important—requires very less time!
And so here it is, a recipe that´s inspired by the Chinese street food in India. This is absolutely what you should make when you have leftover rice, a hand full of vegetables and a spoonful of spices.
One of my favourite street food memory is watching a guy behind his stall make Chinese noodles & Chinese Fried Rice back in India. It was so fascinating to watch him do the Wok tricks– the food would go up and right back to the Wok. Within a few minutes he would serve out a plate for the huge crowd standing in the queue.
This vegetable sichuan fried rice recipe is highly versatile and can be made your own by simple addition of vegetables and proteins (tofu) of your choice. In my recipe, I have used some basic vegetables that are easily found in our kitchens– so no grocery shopping needed.
You can also use frozen vegetable mix, if your are out of fresh vegetables or too lazy to chop them fine.
Chinese fried rice is usually with some long grain rice, but I used Basmati here and yet it turned out to be delicious. So, feel free to use, rice type that you have at home– Basmati, Jasmine, Brown or any local.
Using a Wok is not mandatory, I though have used Wok here, but my recipe is again versatile in terms of what vessel you use, so a skillet will also work fine, just make sure its big enough to let you toss your rice and veggies without messing up your kitchen 😉
Craving for more?
Then check out my quick recipe of Chilli Garlic Pan Mushroom, which is a perfect appetiser, to serve along your main dish of healthy and delicious Vegetable Fried Rice
Vegetable Szechuan/Sichuan Fried Rice
Equipment
- Wok
- Skillet ( iron preferably)
- Spatula
- Bowls
- Chopping Board
- Knives
Ingredients
- 2 bowl Cooked Rice preferably left over night to loss the moisture content
- 1 bowl Cabbage fine chopped
- 1 bowl Spring Onion green part
- 1 bowl Spring Onion white part - cut into rings
- 1 bowl Carrot finely chopped
- 1 bowl French beans Cut to fine pieces
- 2 tsp Red chilli + Ginger paste Dip the red chillies in lukewarm water to soften it and then add the ginger and chillies with some amount of water to grind.
- 2 tsp Garlic finely chopped
- salt to taste
- 1 tbsp Tomato Ketchup
- ½ tsp Black Pepper powdered or freshly grind
- 3 tsp Soya sauce could add more as to your taste
- 3 tbsp Cooking Oil can also use sesame oil
- 3 tsp Fried rice spice mix combination of (1tsp garlic powder + 1tsp ginger powder +½ tsp of salt +½ tsp sugar)
Instructions
- This is a very simple recipe and comes together quickly once all the ingredients are prepped. Start with all the cutting and chopping. Get along all the veggies and spices and your fried rice will be ready in no time.
- Make sure the veggies are very finely chopped or cut, as we use high flame to cook. The veggies will cook uniformly-- if the veggies are finely chopped or else they will start to burn. If that happens then low down the heat and continue cooking on a medium flame.
- Heat up the wok or a skillet on a high flame and once its heated add oil to it. Wait till the oil is well heated. Toss the wok to cover all surface with oil ( helpful to avoid vegetables sticking to the wok surface if its a regular skillet (not non-stick)).
- Add red chilli + ginger paste and garlic to the wok. Sauté until you smell the aroma. Add all the veggies to the wok-- carrot, spring onion, cabbage, french beans. Toss the veggies in the wok to avoid veggies from burning or use a spatula to mix the veggies.
- While the vegetables cook, keep moving them swiftly. The wok is well heated so it won´t take too long to cook. Toss the veggies. Tossing will help the vegetables to mix up well and cook uniformly.
- Add salt and fried rice mix (garlic powder+ ginger powder + salt + sugar) ; mix up everything and let it cook for 2-3 mins or until the veggies are almost cooked. Do not over cook the veggies as it may get mushy.
- Add cooked rice to the wok little by little to avoid any lumps. Once you add all the rice, mix them well till all the veggies and rice blend together.
- Add the sauces, and your rice will be soon done. Add ketchup and soya sauce. Fresh grind black pepper and mix it all. Toss the rice or mix it will a spatula. Once the edges of all rice grains caramelise, turn off the heat and grab your plate to serve.
- Serve out this spicy delicious recipe on the plate and garnish it with spring onions (green part). You can also add garnishments like -- sesame seeds or herbs.Enjoy while its warm. Leftovers can be stored in refrigerator for a day or two but the more you keep its nutritive value will decrease. So, cook fresh and eat fresh ( though from leftover rice :P)
Notes
See me make this Recipe
and ultimately mess up the kitchen 😉
Did you try this recipe?
Please let me know how it turned out for you by leaving a comment below and sharing picture on Instagram, don´t forget to tag me @ksananimamk !
Author: Kinnari
Welcome! I am Kinnari, a 20 something Engineer from Pune, India. Presently residing in Germany, which got me an opportunity to explore the world around me! Staying far from my family also got me a chance to step into the kitchen and put my apron on! Altogether a big opportunity to share my experiences with you!
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