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sizwan fried rice


Rate this recipe 4/5 (6 Votes)


  • 2 cup cooked rice
  • 6-8 dried red chilies seeded
  • 8 tbsp oil
  • 2 medium oniions
  • 2 inch pieces ginger finely chopped
  • 8 cloves garlic finely chopped
  • 4 tbsp tomato ketchup
  • salt to taste
  • 4 tbsp vinegar
  • 4-6 french beans finely chopped
  • 1 medium carrot


Servings 4
Preparation time 20mins
Cooking time 30mins


Step 1

to make the sizwan sauce boil red chillies in 1 cup water for 10-15 min. heat 6 tbsp oil in a non stick pot. add 1 onion chopped and saute for a min. add ginger garlic and mix well
drain red chilies and grind to a smooth paste add this to the pot and mix. add tomato ketchup and mix well. add salt, vinegar and mix. heat 2 tbsp oil in another non stick pot. chop the remaining onion and add to the pot along with beans, carrot and toss. add 2 tbsp sizwan sauce, rice, salt, vinegar and toss add 2 tbsp water and toss again. serve hot


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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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