Veg Triple Szechwan fried Rice वेज शेजवान फ्राइड राइस Street Style Fried Rice

For Boiling Rice

• In a sauce pot add water. Once it starts boiling add soaked basmati rice.
• Cover it with a lid and cook on medium flame. Once it’s done strain the rice.
• Keep it aside for further use.

For Schezwan Chilli Paste

• In a grinder jar, add soaked dry red chillies, garlic cloves and grind into a smooth paste.
• Heat oil in a pan. Add ginger. Saute for a minute. Add prepared red chili paste, coriander stem. Saute it well.
• Add vinegar, tomato ketchup, salt to taste and mix everything well and cook on medium flame for 5 minutes
• Transfer it into a bowl and keep it aside.

For Manchurian Balls

• In a bowl , add cabbage, carrot, green chili, French beans, soya sauce, ginger garlic paste. Mix it well. Add cornstarch, ground flour, baking soda. Mix everything well.
• Now make lemon sized balls from this mixture and keep aside.
• Heat oil in a kadhai on medium heat then deep fry the balls until golden brown and crispy. Remove and keep aside for further use.

For Sauce

• In a pan heat oil and add ginger, garlic, spring onion white part then saute for a few seconds on high heat.
• Now add prepared schezwan paste, tomato ketchup, soya sauce, water, salt, sugar and bring it to a boil.
• Then add corn-starch slurry and let it thickens then add fried manchurian balls and continue cooking for half a minute.
• Finish it with coriander leaves and set aside for further use.

For Assembling Triple Schezwan Rice

• In a wok or pan heat oil on high heat and add ginger, garlic, carrot, green chillies, french beans, capsicum and saute for a minute on high heat.
• Now add soya sauce, black pepper powder, sugar, prepared schezwan paste, and saute for a few seconds.
• Then add boiled noodles, rice and toss it properly until everything is mixed well.
• Now add salt, and finish with spring onions then stir it once and switch off the flames.
• Serve hot in a bowl then pour the manchurian sauce with the balls and garnish with fried noodles, coriander leaves.