Schezwan Fried Rice

My kids love Chinese food. I love to spicy food. I love the vegetable fried rice esp Chinese version of because it has less masala also we can add as much vegetable or any vegetable we like. Vegetables in these are not overcooked, it stays crunchy and tastes great. Making this can be easy and fast if you have schezwan sauce. This rice can be done with left over rice. You can also use any type of rice Brown / Normal white rice / Basmati rice

Brown rice - 1 Cup (Cooked)

Capsicum (Green, Red, Yellow) - 1/2 Of each color of medium size. Thinly Sliced
Onion - 1 medium (chopped finely)
Baby Corn - 1/2 Cup

Cabbage - 1/2 Cup (thinly sliced)
Tofu - 1/2 Cup (Firm Tofu. Sliced into 1 inch cube)
Carrot - 1/4 Cup (grated)
Peas - 1/4 Cup
Spring Onions - 1 bunch(Chopped green portion of it and kept aside)
Chopped Coriander Leaves - 2 tablespoon
Ginger - 1 inch (Chopped finely)
Garlic - 6 Pods (Chopped Finely)
Schezwan Sauce - 2 tablespoon
Pepper Powder - 1/4 teaspoon (adjust to your taste)
Soya Sauce - 1 1/2 tablespoon 
Salt per taste
Oil - 1 tablespoon of oil


Wash and cook rice, rice should be cooked such a way that each grain remains separate. Spread cooked rice in broader vessel or plate. Keep it aside
In a teaspoon of oil fry the tofu until all the sides are brown in color and keep it aside
Heat oil in the kada. When oil is hot add ginger, garlic and fry for a couple of minutes.Add Onion and fry till it is translucent
Add Carrot, baby corn, peas and fry in high for   2 mins . Add capsicum and fry for additional 2 mins. Finally add cabbage and add fry for additional 2 mins. Vegetables should not be completely cooked . Keep them crispy.
Add salt, Fried Tofu, pepper powder, soya sauce, schezwan sauce and mix well.
Finally add the rice and mix well, add the spring onions and mix well.
Remove, Garnish with chopped spring onions and Coriander Leaves. Serve hot.