Ingredients:
• 1 cup basmati rice, 200 grams
• 2tbsp toasted sesame oil or any neutral oil
• ½ tsp garlic, finely chopped
• 1-2 spring onions, finely chopped, reserve the greens for garnishing
• 1tsp celery, finely chopped – optional
• 7-8 french beans, finely chopped
• 1 carrot, finely chopped
• ½ cup cabbage, chopped
• 1 capsicum, chopped
• 1 cup chopped button mushrooms – optional
• 2tbsp Schezwan Sauce or as required
• Salt as required
• ¼ tsp crushed black pepper or as required
• ½ tsp apple cider vinegar or white vinega

Method:
Rinse rice very well till the water runs clear of starch. Soak the rice in enough water for 20-30 minutes. Drain all the water and keep the soaked rice aside. In a pot, bring water to a gentle boil adding salt and oil. Add the soaked and drained rice to the hot water. On a low to medium-low heat cook the rice without the lid. When the rice becomes just about cooked, remove the pot from fire and strain the rice. Gently rinse the rice in water so that they stop cooking and don’t stick to each other. Cover the rice and set aside. You can even cover and refrigerate the rice while you prep the veggies and herbs.

Heat oil in a wok. Add garlic and sauté for a few seconds. Add the onions, celery and all the vegetables. Increase the heat and stir fry the vegetables on a medium-high to high heat. Keep on stirring and tossing the vegetables continuously, so that they are equally browned and cooked. When the edges of the veggies starts to become light brown, add schezwan sauce. Stir and then add the cooked and cooled rice in portions. Mix and toss the rice with the veggies gently. Season with salt, pepper and vinegar. Stir and toss well so that the sauce coats all the rice grains evenly. Garnish with the spring onions greens. Serve schezwan fried rice as it is or with a side of manchurian.