About the Dish
If you’re craving something spicy, tangy, and packed with flavor, Szechuan Fried Rice and Chili Manchurian are here to save the day! Picture this: Szechuan Fried Rice is like that fiery friend who always brings the fun to the party. With its crispy veggies, a hint of Szechuan sauce, and a zesty kick from green chilies, this rice is anything but boring. You’ve got your day-old rice (perfect for frying), sautéed veggies, and that mouth-watering sauce that makes every bite feel like a flavor explosion. Top it off with some fresh spring onions and coriander, and you’ve got a dish that’s bursting with personality!
Now, enter Chili Manchurian, the crispy little stars that are ready to steal the show. These Manchurian balls are deep-fried perfection—crispy on the outside, tender on the inside—and smothered in a spicy, tangy sauce that’ll make you reach for more (and more). With soy sauce, chili sauce, and just the right amount of vinegar, these balls are the perfect balance of savory, spicy, and a touch of sweetness. Add some onions and bell peppers for crunch, and it’s like a flavor party on your plate.
Together, Szechuan Fried Rice and Chili Manchurian make the ultimate Indo-Chinese duo. It’s the kind of meal that’s fun, satisfying, and sure to spice up your dinner table. Perfect for when you’re in the mood for something a little bit saucy, a little bit crunchy, and a whole lot of delicious!
Recipe
Let’s Begin the Szechuan Friend Rice
Ingredients
Directions to make
- 1 ½ cups cooked rice (preferably day-old rice)
- 2 eggs, beaten
- 1 tablespoon oil (vegetable or sesame oil)
- 1 onion, finely chopped
- 1-2 green chilies, finely chopped (adjust to taste)
- 1 tablespoon ginger-garlic paste
- 1 small carrot, finely chopped or grated
- ½ cup bell peppers, finely chopped
- 2-3 tablespoons Szechuan sauce (store-bought or homemade)
- 1 tablespoon soy sauce
- 1 tablespoon chili sauce (optional, for extra heat)
- 1 teaspoon vinegar
- Salt and pepper to taste
- 2 spring onions, chopped (for garnish)
- Fresh coriander (optional, for garnish)
Step 1 : Prepare the Rice
- If you don’t have day-old rice, you can cook fresh rice and let it cool down completely before using. This helps prevent the rice from becoming mushy when frying.
Step 2 : Scramble the Eggs
- Heat 1 tablespoon of oil in a large wok or pan over medium heat. Add the beaten eggs and scramble them until they’re fully cooked. Once done, remove them from the pan and set them aside
Step 3 : Saute and Add Veggies
- In the same pan, add another tablespoon of oil. Add chopped onion, green chilies, and ginger-garlic paste. Sauté until the onions are soft and golden.
- Now, toss in the carrot and bell peppers. Stir-fry the veggies for about 2-3 minutes until they’re tender but still crisp.
- To the veggies, add Szechuan sauce, soy sauce, chili sauce (if using), and vinegar. Stir well to coat the veggies in the sauce. This is where all the flavor magic happens!
- Add cooked rice to the pan. Break up any clumps and stir everything together. Make sure the rice gets evenly coated in the sauces.
- Once the rice is well mixed, add the scrambled eggs back into the pan. Stir everything together, ensuring the eggs are evenly spread throughout the rice.
- Taste the rice and add salt and pepper if needed. Stir in chopped spring onions for that fresh, zesty kick. Garnish with a little coriander and Serve Hot !
Next let’s make the Mushroom Chilli
Ingredients
Directions to make
For the Mushroom Balls
- 250g button mushrooms, finely chopped
- 2 tablespoons cornflour
- 1 tablespoon all-purpose flour (maida)
- 1 teaspoon ginger-garlic paste
- 1 tablespoon soy sauce
- Salt, to taste
- ½ teaspoon black pepper
- Oil, for deep frying
For the Chili Sauce
- 1 tablespoon oil
- 1 onion, finely chopped
- 1 bell pepper, finely chopped
- 2-3 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 2-3 tablespoons soy sauce
- 1 tablespoon chili sauce (adjust to taste)
- 1 tablespoon vinegar
- 1 teaspoon sugar
- ¼ cup water or vegetable stock
- 1 tablespoon cornflour (optional, for thickening)
- Salt and pepper to taste
- Spring onions, chopped (for garnish)
Step 1 : Prepare the Mushroom Balls
- Start by finely chopping the mushrooms (or you can pulse them in a food processor) until they release their moisture.
- In a bowl, mix the chopped mushrooms with cornflour, all-purpose flour, ginger-garlic paste, soy sauce, black pepper, and salt. The mixture should be firm enough to form small balls.
- Shape the mixture into small bite-sized balls. If it’s too sticky, you can add a little more flour or cornflour.
- Heat oil in a deep pan or wok for frying. Once the oil is hot, deep fry the mushroom balls until they are golden brown and crispy. Remove them and set aside on a paper towel to absorb excess oil.
- In the same pan, heat 1 tablespoon of oil. Add the chopped onion and bell pepper, and sauté for 2-3 minutes until they soften slightly.
- Add the green chilies and ginger-garlic paste, sautéing for another minute until fragrant.
- Add soy sauce, chili sauce, vinegar, and sugar. Stir well, letting the sauces combine and cook for 2 minutes.
- Add water or vegetable stock to form the base of the sauce. If you prefer a thicker sauce, dissolve 1 tablespoon of cornflour in 2 tablespoons of water and add it to the sauce. Let it simmer for 2-3 minutes until the sauce thickens.
- Season with salt and pepper to taste.
- Add the crispy mushroom balls into the sauce, tossing them gently so they get evenly coated.
- Let them cook in the sauce for another 2-3 minutes, allowing the flavors to meld together.
- Garnish your Mushroom Chilli with chopped spring onions.
- Serve hot as an appetizer or side dish with fried rice or noodles for a complete Indo-Chinese meal!
