Veg Schezwan Fried RiceVeg

1

Cook long-grain rice until it is 3/4th done, drain it, and allow it to cool completely.

2

Cut carrots into small cubes or dices. Cut French beans into small rounds. Shred the green cabbage into thick shreds. Finely chop the celery stalks (optional).

3

Heat oil in a wok over a high flame until smoking hot.

4

Add the chopped celery and the rest of the vegetables, then season with salt to taste.

5

Toss quickly on high heat for about a minute to retain the color, crunch, and smokiness.

6

Add the parboiled, cooled rice to the wok.

7

Pour in the soy sauce and the Schezwan sauce.

8

Toss everything together well.

9

Garnish with a sprinkle of fresh spring greens and give it one final toss before serving.