Try These Mouth-Watering Fried Rice Recipes!🤤

#friedrice #tasty #yummy Schezwan Fried Rice Servings - 2 - 3 INGREDIENTS (Schezwan Sauce) Dry red chili - 40 grams Water - 800 milliliters Water - 4 tablespoons Oil - 100 milliliters Garlic - 40 grams Ginger - 1 tablespoon Salt - 1 teaspoon Sugar - 1 tablespoon Water - 120 milliliters Ketchup - 2 tablespoons Soy sauce - 1 teaspoon Vinegar - 1 teaspoon (Schezwan Fried Rice) Oil - 2 tablespoons Garlic paste - 1 teaspoon Ginger paste - 1 teaspoon Carrot - 40 grams Green beans - 40 grams Cabbage - 30 grams Schezwan sauce - 1 tablespoon Chili sauce - 1 tablespoon Ketchup - 1/2 tablespoon Soy sauce - 1 teaspoon Salt - 1/2 teaspoon Boiled rice - 400 grams PREPARATION (Schezwan Sauce) 1. In a bowl, add 40 grams dry red chili, 800 milliliters water and rest for 30 minutes. 2. Put it in a blender and add 4 tablespoons water and blend it into a fine paste. 3. Heat 100 milliliters oil in a pan, add 40 grams garlic and saute till golden brown. Add 1 tablespoon ginger and saute again. 4. Add the blended chili mixture in it and stir well. 5. Add 1 teaspoon salt, 1 tablespoon sugar, 120 milliliters water and mix well. 6. Cook for 5 minutes. 7. Add 2 tablespoons ketchup, 1 teaspoon soy sauce, 1 teaspoon vinegar and mix well. 8. Cook for 8 - 10 minutes. 9. Your schezwan sauce ready. (Schezwan Fried Rice) 1. Heat 2 tablespoons oil in a pot, add 1 teaspoon garlic paste, 1 teaspoon ginger paste and stir well. 2. Add 40 grams carrot, 40 grams green beans, 30 grams cabbage and mix well. 3. Add 1 tablespoon schezwan sauce, 1 tablespoon chili sauce, 1/2 tablespoon ketchup, 1 teaspoon soy sauce, 1/2 teaspoon salt and mix well. 4. Now, add 400 grams boiled rice and mix it well. 5. Serve hot with schezwan sauce. Mushroom Fried Rice Servings - 2 - 3 INGREDIENTS Rice - 400 grams Water - 1 litre Ghee - 30 milliliters Bay leaf - 1 Cinnamon stick - 1 Cloves - 4 pods Black cardamom - 1 pod Water - 1.8 litres Oil - 2 tablespoons Garlic - 1 tablespoon Ginger - 1 tablespoon Onions - 100 grams Green chili - 1 tablespoon Carrot - 80 grams Bell pepper - 240 grams Mushrooms - 220 grams Salt - 1 teaspoon Black pepper - 1/2 teaspoon Soy sauce - 2 teaspoons Vinegar - 1 teaspoon Spring onions - for garnishing PREPARATION 1. In a bowl, add 400 grams rice, 1 litre water and soak for 30 minutes. 2. Heat 30 milliliters ghee in a heavy skillet, add 1 bay leaf, 1 cinnamon stick, 4 pods cloves, 1 pod black cardamom and stir for 2 - 3 minutes. 3. Then, add 1.8 litres water, soaked rice and mix it well. 4. Bring it to a boil. 5. Remove it from heat and strain the rice. Keep aside. 6. Heat 2 tablespoons oil in a another heavy skillet, add 1 tablespoon garlic, 1 tablespoon ginger and stir for 1 - 2 minutes. 7. Then, add 100 grams onions, 1 tablespoon green chili and fry till translucent. 8. Add 80 grams carrot and mix it well. 9. Cook for 3 - 5 minutes on medium heat. 10. Now, add 240 grams bell pepper and mix it well. 11. Cook for 5 - 7 minutes on medium heat. 12. Add 220 grams mushrooms and mix it well. 13. Add 1 teaspoon salt, 1/2 teaspoon black pepper and mix it again. 14. Then, add 2 teaspoons soy sauce, 1 teaspoon vinegar and mix it well. 15. Cook for 5 - 7 minutes on medium heat. 16. Now, add the cooked rice and mix it well. 17. Cook for another 3 - 5 minutes on medium heat. 18. Remove it from heat. 19. Garnish with spring onions. 20. Serve hot. Official website:  https://ift.tt/2YE99SY Like us on Facebook  https://ift.tt/345eOSQ Follow us on Instagram  https://ift.tt/2rlkF9E


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