Sichuan Fried Rice

Ms. SAPNA (FPP) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected her as the Chef of the Day.

Ingredients

 250 gms Pearl rice

 25 gms Carrot

 20 gms Fresh corn kernels

 1 no Red capsicum

 2 nos Spring onion

 1 no Onion

 1 no Green chilli

 10 gms Ginger chopped

 8 gms Garlic chopped

 15 ml Oil

 3 gms Sesame seeds

Sauce

 12 ml Sichuan Chilli sauce

 8 ml Thin soy sauce

 20 ml Rice wine vinegar

 12 ml Rice malt syrup

 3 gms black pepper powder

 5 ml Sesame oil

Garnish

• 5 gms Sesame seeds
• 3 sprigs Coriander leaves

Method

1. 1. Mix all the sauce ingredients in a small bowl and set aside for later.
2. 2. Peel the carrot and cut it finely into brunoise. Cut the corn kernels off the corn and
3. cut the red capsicum into brunoise. Chop the onions, ginger and garlic.
4. 3. Thinly slice the spring onion.
5. 4. Toast the sesame seeds lightly and keep aside for garnish.
6. 5. Boil the rice till it is par boiled, add dash of sesame oil and stain it. Cool it down and
7. keep aside.
8. 6. Heat a wok and add the oil.
9. 7. Add the chopped garlic, ginger and onions and sweat it well.
10. 8. Add chopped carrot, corn kernels and capsicum to the above and mix well.
11. 9. Now add rice to the vegetable mix. Toss it with salt and pepper.
12. 10. Fry the rice and vegetables for 4 minutes. Then pour in the sauce and fry for another
13. 2 minutes. Stir frequently to ensure nothing burns.
14. 11. Just before serving, toss in most of the sliced spring onion.
15. 12. To serve, the sprinkle toasted sesame seeds and the leftover spring onions on top.