SCHEZUAN FRIED RICE – TRIED AND TASTED

I took this recipe from poonam’s kitchen .I did some variations according to our tastebuds and tried.It came out very well.We liked it so much.I packed this for my hubby’s lunch.He called me after having this and told it was very good:)

I thank Poonam for sharing this wonderful recipe:)

U can find the actual recipe here.The following are the variations :

1. I used finely chopped carrots,beans,potato,cabbage & bell peppers.
2. I used finely chopped big onions instead of spring onions.
3. Then, i used crushed ginger and garlic pieces.
4. I made the sauce using chilly vinegar(instead of white vinegar) and 11 red chillies.
5. AIso i pressure cooked the rice by adding a drop of oil(rice & water – 1:2) and spreaded in a plate to cool down.Remaining i followed the same!!

Here is the picture of sauce and rice for u:

KITCHEN CLINIC:

CARROT: Of all the commonly consumed vegetables, carrots provide the highest amount of provitamin A carotenes.  Carrots also offer an excellent source of fiber, vitamin K, and biotin.  They are a good source of vitamins B6 and C, potassium, and thiamine.  Carrots contain a large amount of antioxidant compounds which help to protect against cardiovascular disease and cancer. The high intake of carotene has been linked with a  20 percent decrease in postmenopausal breast cancer and up to a 50 percent decrease in the cancers of the cervix, bladder, colon, prostate, larynx, and esophagus. Extensive studies have shown that a diet that includes at least one carrot per day could cut the rate of lung cancer in half.  Carrots are also effective in promoting good vision, especially night vision.  Beta-carotene provides protection against macular degeneration and the development of senile cataracts - which is the leading cause of blindness in the elderly . CABBAGE: Cabbage is a low calorie, nutrient-dense food that offers an excellent source of many nutrients including vitamin C, folic acid, potassium, vitamin B6, calcium, biotin, magnesium, and manganese. Along with it's nutrient content, cabbage contains phytochemicals.  Cabbage contains powerful anticancer compounds known as glucosinolates.  One of the dietary recommendations from the American Cancer Society is, to regularly include cruciferous vegetables such as cabbage, Brussels sprouts, broccoli, and cauliflower in the diet. The main reason for this recommendation is due to the content of a large amount of phytochemicals within the cabbage family. Studies have shown that the phytochemicals have anti-cancer properties.  The higher the intake of cabbage-family vegetables, the lower the rates of cancer  especially breast, lung, colon, and prostate cancers.   The glucosinolates in cabbage function by increasing the antioxidant defense mechanisms, and also by improving the body's ability to detoxify and eliminate harmful chemicals and hormones.  Studies have also shown that cabbage is extremely effective in the treatment of peptic ulcers.  BELL PEPPER: Bell peppers are packed with several nutrients.  They are a good source of vitamin C, thiamine, vitamin B6, beta carotene, and folic acid. Bell peppers also contain a large amount of phytochemicals that have exceptional antioxidant activity.  When comparing the nutrient values of the different bell peppers, studies have shown that red bell peppers have significantly higher levels of nutrients than green. Red bell peppers also contain lycopene, which is a carotene that helps to protect against cancer and heart disease. Possibly due to their vitamin C and beta carotene content, bell peppers have been shown to be protective against cataracts. Just like other nutrient-dense vegetables, bell peppers contain many different powerful phytochemicals. Bell peppers have also been shown to prevent blood clot formation and reduce the risk of heart attacks and strokes probably due to their content of substances such as vitamin C, capsaicin, and flavonoids. Although chili peppers contain a higher amount of those substances, bell peppers should still be promoted especially for individuals with elevated cholesterol levels. BEANS: Beans are low in fat and offer an excellent source of protein, fiber, and complex carbohydrates. They are also a very good source of folic acid and molybdenum. They provide significant amounts of iron, phosphorus, magnesium, manganese, and potassium. The major health benefit of common beans is their ability to lower cholesterol due to their rich source of fiber.  Studies have shown that the high fiber contained in beans prevents blood sugar levels form rising too rapidly after a meal.  This makes beans an especially good choice for individuals with diabetes, insulin resistance, or hypoglycemia.  Common beans promote heart health due to their fiber, antioxidants, folic acid, vitamin B6 and magnesium. Research has indicated that beans are also protective against cancer.

I’ve tried many different recipes from other blogs too..Will post everything in future..