Zainab Khanam
– 2 cups cooked rice – 1 cup mixed veggies (carrot, beans, capsicum) – 2 tbsp Schezwan sauce – 1 tbsp soy sauce – 1 tsp vinegar – 2 tbsp oil – 2-3 garlic cloves (minced) – Salt to taste
Heat oil in a wok or pan. Sauté minced garlic until aromatic, then toss in the veggies. Stir-fry on high heat for 2-3 minutes.
Add Schezwan sauce, soy sauce, and vinegar. Mix well to coat the veggies in bold, spicy flavors.
Add the cooked rice to the wok. Mix gently but thoroughly, ensuring every grain is coated with the spicy sauce.
Sprinkle a pinch of salt and give it one last toss. Garnish with chopped spring onions for a fresh crunch.
Pair your Schezwan Fried Rice with a side of Manchurian or enjoy it as a standalone dish. Perfect for spicy food lovers!