Schezwan Fried Rice with Vegetable Manchurian (Indo-Chinese Recipes)

Blogging Marathon# 47: Week 3/ Day 2
Theme: Combo Dishes
Dishes: Fried Rice with Manchurian

For Day 2 of combo dishes, I made this super popular Indo-Chinese combo, Schezwan Fried Rice with Vegetarian Manchurian.My husband loves ordering manchurian whenever we go out to Indian restaurants and he keeps asking me to make it at home too. But I keep postponing because manchurian are typically deep fried and I try to keep away from deep frying as much as I possibly can.
So when I saw this combo on Valli's list, I knew it was time to try these delicious dishes and I did not deep fry the manchurian either. I used my paniyaram/ appe/ aebleskiver pan instead. It worked like a charm and I was able to make some yummy vegetable manchurian.

To go with the manchurian, I made some vegetable schezwan rice. This is spicy fried rice made with veggies and schezwan sauce. Bottled schezwan sauce is available in stores but it is quite simple to make at home, most of the ingredients are readily available in the pantry.
This Schezwan fried rice needs some prep work to be done ahead of time. If you have the rice cooked, schezwan sauce made and all the veggies chopped, the actual dish itself can be made in 15~20 minutes max.

The number of vegetables added to this dish can be customized to ones likes & preferences. Any non-watery vegetable can be added here, broccoli, cauliflower, mushrooms, baby corn etc are some delicious additions. To add protein, tofu, paneer or scrambled egg can be included as well.

Ingredients: Serves 2~3

Cooked Rice - 3cups, preferably cooked at least 2~3 hours in advance or overnight

Cabbage - 1 cup, thinly sliced

Carrot - 1 medium, thinly sliced

Green Beans - ½cup, thinly sliced

Green Peas - ½cup

Scallions/ Green Onions - ½cup, chopped

Ginger - 1" piece, finely grated

Garlic - 2 cloves, minced

Schezwan Sauce - 2~3tbsp (adjust as per taste)

Salt & Pepper - to taste

Method:

• Heat 2tbsp oil in a large bottom pan or a wok; add the grated ginger and minced garlic. Saute for 30 seconds or until fragrant. 
• Add all the vegetables and cook on medium-high flame until crisp tender, about 6~8 minutes.
• Stir in the Schezwan sauce and mix well, cook for 1 minute.
• Add the cooked rice and salt. Mix well to combine. Fry for another 3~4 minutes. Serve hot along with vegetable manchurian for a delicious and filling meal.

Lets check out what my fellow marathoners cooked today for BM# 46.