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

Chef Kunal Kapur Rice & Biryani 40 Mins 4 Servings 133.2K views Oct 18, 2022

Today's recipe is for all the Chinese food lovers out there! Vegetables in schezwan sauce along with burnt fried rice. Aa gaya na muh mein paani? Ye interesting recipe dekho and some interesting facts about 'schezwan' in the video.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Schezwan Sauce

Water (पानी) - 2 cups
Dry Red Chilli (सुखी लाल मिर्च) - 8-10nos
Oil (तेल) - ¼ cup
Garlic (लहसुन), Chopped - 1 tbsp
Ginger (अदरक), Chopped - 1 tbsp
Schezwan Pepper (सिचुआन मिर्च), Crushed - 1 tbsp
Tomato Ketchup (टमाटर केचप) - ¼ cup
Salt (नमक) - to taste
Water (पानी) - ½ cup
Soya Sauce Light (सोया सॉस लाइट) - ¼ cup
Sugar (चीनी) - a pinch
Cornstarch (कॉर्नस्टार्च) - 2 tsp
Water (पानी) - a dash

For Vegetables

Water (पानी) - 2 cups
Broccoli, florets (ब्रोकोली) - ½ cup
Gobi, florets (गोबी) - ½ cup
Carrots, sliced (गाजर) - ½ cup
Salt (नमक) - to taste
Beans, diced (फलियाँ) - ¼ cup

For Assembling

Oil (तेल) - 2tbsp
Ginger (अदरक) - 1 tsp
Garlic (लहसुन) - 1 tsp
Mushroom (मशरूम), Sliced - ½ cup
Onion (प्याज़), Diced - ¼ cup
Salt (नमक) - to Taste
Red Capsicum, diced (लाल शिमला मिर्च) - ¼ cup
Yellow Capsicum, diced (पीली शिमला मिर्च) - ¼ cup
Green Capsicum, diced (हरी शिमला मिर्च) - ¼ cup
Black Pepper (काली मिर्च), Crushed - a pinch
Schezwan Sauce (सिचुआन सॉस)
Cornstarch (कॉर्नस्टार्च) - Optional
Spring Onions (हरे प्याज), Chopped - handful

For Burnt Garlic Fried Rice

Oil (तेल) - 3tbsp
Garlic (लहसुन), Chopped - 2 tbsp
Dry Red Chilli (सुखी लाल मिर्च), Sliced - 1 no
Onion (प्याज़), Chopped - 3 tbsp
Red Capsicum, Chopped (लाल शिमला मिर्च) - 1 tbsp
Yellow Capsicum, Chopped (पीली शिमला मिर्च) - 1 tbsp
Green Capsicum, Chopped (हरी शिमला मिर्च) - 1 tbsp
Rice (चावल), Boiled - 2 cups
Soya Sauce (सोया सॉस) - 2tbsp
Black Pepper (काली मिर्च), Crushed - a pinch
Salt (नमक) - To Taste
Spring Onions (हरे प्याज), Chopped - handful
Coriander Stems (धनिया के डंठल), Chopped - 1tbsp
Vinegar (सिरका) - a dash
Tips and Tricks:
Chinese people use day-old rice to make fried rice as it has just the right amount of hydration.
Toasting black pepper before crushing releases a bouquet of flavour.
You can store the schezwan sauce in the deep freezer for months

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak long-grain aged Basmati rice for at least 30 minutes in cold water before parboiling. Parboil the rice to exactly 70-80% doneness (grain should break when pressed with slight resistance) before layering for the final 'Dum' steaming.

Recipe FAQs & Expert Advice

How long can I store leftover Restraunt Style Garlic Fried Rice Schezwan Sauce?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.