Indo-Chinese Schezwan Fried Rice with Crunchy Vegetables

What you need

• 600 g (4 cups) cooked basmati rice, cooked a day ahead and chilled, from about 250 g (1 1/4 cups) raw
• 2 tbsp neutral oil
• 4 cloves garlic, finely chopped
• 2 cm (1 in) ginger, finely chopped
• 1 green chili, finely chopped
• 4 scallions, whites and greens sliced separately
• 1 carrot, finely diced
• 60 g (1/2 cup) green beans, finely chopped
• 1 green bell pepper (capsicum), finely diced
• 80 g (1 cup) cabbage, finely shredded
• 3 tbsp schezwan sauce, store-bought or homemade
• 1 tbsp light soy sauce
• 1 tsp white vinegar
• 1/2 tsp ground black pepper
• salt, to taste

Method

Restated from the original video

1. 1

   Break up the cold rice with your fingers so no clumps remain.

2. 2

   Heat the oil in a wok over high heat until it just starts to smoke.

3. 3

   Add the garlic, ginger and green chili and stir-fry for 30 seconds without letting the garlic brown.

4. 4

   Add the scallion whites, carrot and beans and stir-fry for 1 min.

5. 5

   Add the bell pepper and cabbage and toss over high heat until barely softened but still crunchy, 1-2 min.

6. 6

   Stir in the schezwan sauce and fry it with the vegetables for 30 seconds.

7. 7

   Tip in the rice and toss continuously until every grain is coated red and heated through, 2-3 min.

8. 8

   Sprinkle over the soy sauce, vinegar, black pepper and a pinch of salt, and toss for 1 min more. Taste and add more schezwan sauce for extra heat.

9. 9

   Toss through the scallion greens and serve hot.

Imported from dinedelicious.in. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.