Restraunt Style Garlic Fried Rice Schezwan Sauce | गार्लिक फ्राइड राइस & सचेज़वान सब्ज़ी - Kunal Kapur

Prepare schezwan sauce by boiling dried red chillies in water for 12-15 minutes until softened.

Let the chillies cool down completely, then grind them into a fine paste with a little leftover water.

Heat oil in a pan, add finely chopped ginger and garlic, and cook lightly until garlic is light brown.

Add schezwan pepper to the pan and roast it in the oil to release its flavor.

Add the chilli paste to the pan and cook on low flame for 1 minute to remove rawness.

Stir in tomato ketchup, a little salt, and mix well.

Add water to achieve sauce consistency, then add a pinch of sugar and light soy sauce; mix again.

Prepare a corn starch slurry by mixing corn starch with a little water, then add to the sauce while stirring continuously until it thickens; turn off the heat when done.

Blanch desired vegetables in boiling water with a little salt for 40%-50% cooking; turn off the heat once done.

Chop vegetables in various shapes for visual appeal, then toss them in the prepared schezwan sauce.

Heat oil in a pan for the garlic fried rice, add finely chopped garlic and dried red chillies, and cook until garlic is evenly brown.

Add chopped onions and various peppers to the pan, stir-fry on high heat for 30 seconds to keep vegetables crunchy.

Add boiled rice to the pan, then pour soy sauce over the rice (not on the vegetables) to avoid discoloration.

Season with black pepper powder and salt, then add chopped spring onions and mix well for 2-3 minutes to absorb flavors.

Add chopped coriander stems for flavor, and toss for 3-4 minutes to enhance taste.

Add common vinegar to loosen starchiness and enhance flavor, then turn off the heat and plate the garlic fried rice.

Equipment Needed

Spice Level: