INGREDIENTS: Â Serves 1-2
| BASMATI RICE | 3/4 CUP |
|---|---|
| SCHEZWAN SAUCE | 2-3 TBLSP |
| MIXED VEGETABLES( I Used capsicum, carrot,cabbage) | 1/2 CUP |
| SPRING ONION | FEW |
| SALT | TO TASTE |
| OLIVE OIL | 2 TBLSP |
| PEPPER POWDER | TO TASTE |
METHOD:
- Chop the carrots, capsicum and cabbage finely along with the spring onion whites.
- Reserve the green part of the spring onion for garnishing in the last.
- In a wide pan, preferably non stick, add oil and throw in the spring onion whites.
- Saute for a minute and add the rest of the veggies and cook in a high flame for a minute.
- do not over cook the veggies, it should be crunchy.
- Add the schezwan sauce and cook in a low flame for 2 minutes.
- Meanwhile cook the rice and fluff it up with fork. Allow this to cook for sometime.
- You can keep it in the refrigerator for an hour too. This will make the rice firm.
- Add in the rice to the veggie sauce mix.
- Carefully mix it well for even mixing. Check for salt and pepper. Add if you want any.
- Garnish with the finely chopped green part spring onion
- Schezwan fried rice is ready for serving. Serve with simple raitha or Vegetable Manchurian  or Baby corn manchurian .
