Schezwan fried rice

Serves - 2 to 3

 Ingredients:

• Cooked  Basmati rice - 2 cups
• Kashmir red chilli -10 nos
• Onion - 1
• Garlic finely chopped - 2 tbsp
• Soy sauce- 1 tsp
• Chilli sauce - 1 tsp 
•  Vegetables finely chopped - 1 cup (  Cabbage, carrot, beans, capsicum)
• Spring onion chopped - 3 tbsp
• Olive oil/ Sesame oil - 4 tbsp
• Salt - To taste

Method:

• Soak the chillies in water for 20 to 30 mins and grind them to a fine paste by adding little water.
• Chop all the veggies as fine as possible.
• In a pan add oil followed by garlic, white  part of spring onion and finely chopped onion.
• Make sure that garlic doesn't change colour.
• Saute for few seconds and then add the chilli paste along with soy and chilli sauce.
• Cook them for 3 to 4 mins.
• Then add vegetables and cook then till they are done. Vegetables should get cooked and at the same time it must also retain its crunchiness. 
• Then add cooked Basmati rice, salt to taste and mix gently.
• Finally add green part of spring onion and serve.
• Serve with tomato access or with some Chinese style gravy.

Notes:

• I added Maggi hot and sweet tomato sauce instead of chilli sauce. 
• You can use ordinary red chillies instead of Kashmir red chilli. In that case add 6 to 7 nos.
• I used half Kashmir and half ordinary red chillies.
• Soak Basmati rice for 20 mins atleast.If you are pressure cooking add 1& 1/4  cup water and pressure cook for 3 whistles. separate the grains  carefully using a fork or spoon. Allow it to cool completely before adding it to the gravy.
• I feel it's better to boil water in a large vessel and add soaked Basmati rice to it. When rice gets cooked strain it and add cold water to stop it from getting Cooked further.  By this way you can always make sure that you get nice individual long grains.