Mushroom Baby Corn Schezwan Fried Rice & Vegetable Spring Rolls
When we think about Chinese it either rice or noodles, are which come to our mind. The benefit of Chinese is that we can make fried rice out of various vegetables. Fried rice is all-time favourites for my daughter and wife. Whenever we have Chinese at home their only demand is fried rice any vegetable mushroom would be preferable.
So, this time I have used mushroom and also baby corn for change in this fried rice, it has come out very nicely and was as delicious it could be. It’s very easy and flavorful rice for anybody loving fried rice. Adding both the vegetables makes the fried rice healthier and tastier. Mushroom Baby Corn Schezwan Fried Rice is very simple and easy to make.
The best part of the Mushroom Baby Corn Schezwan Fried Rice is healthy as mushrooms are supposed to be rich in Vitamin B, protein, fibre and as well contain powerful antioxidant selenium, which supposedly helps in supporting our immune system, in turn, prevents damage to cells and tissues and also help in strengthening our bones.
Mushroom Baby Corn Schezwan Fried Rice
Ingredients
- 250 Gms Button Mushroom washed and diced
- 200 Gms Baby Corn Cleaned and diced
- 2 Cups Raw Rice Preferably Long Grain, Cooked Al dente
- 1 tsp Ginger chopped
- 1 tsp Garlic chopped
- 1 Cup Onion Finely Chopped
- 1 Cup Spring Onion Green Chopped
- 2 ½ tsp Schezwan Sauce
- 1 tsp Tomato Ketchup
- 1 tsp Soya Sauce
- 1 tsp Chili Sauce
- ½ tsp Vinegar
- 1 ½ tsp Pepper Ground
- 2 tbsp of Oil
Instructions
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To begin with soak the rice for 15 to twenty minutes after thoroughly rinsing the rice.
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Cook the rice al dente (half-cooked) as the rice will be tossed in a pan again as we end it in the sauce to mix it and also steam/parboil the baby corn
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In a wok/deep bottom pan heat the oil and add in ginger and garlic sauté it for a minute.
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Add in finely chopped onion once they become translucent, we can add the parboiled baby corn and mushroom and sauté for a minute or two or till the vegetables are soft but not overly done.
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At this point, one can add the spices and sauces i.e. ground pepper, tomato ketchup, vinegar, soy, chilli and schezwan sauce and sauté it for some time. Make sure all the ingredients are mixed properly as you sauté.
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Now we can add al dente rice and toss it well so that the sauce mixes well with the rice, at this stage we can also add some spring onion and mix properly.
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Let it rest for some time and garnish with spring onion and serve.
Recipe Notes
- Please observe have not added salt in the recipe, it’s done intentionally as soya sauce contains a lot of salt.
- Finally taste and adjust the salt accordingly.
- If one chooses to one could add more vegetables like cabbage, carrot and capsicum.
- Mushrooms exposed to sunlight in their growth stage, aid in the strengthening of bones.
- One could add chilli flakes for extra zing, as my family prefers to have mild spicy have not added it.
Vegetable spring rolls are very popular starters in chinese restaurants in India. When we think of chinese starters these are one of the first starters in any chinese restaurants one can see or come to your mind. Whenever I have visited a chinese restaurant have invariably seen someone or the other gorging on these tasty spring rolls. Vegetable spring rolls fillings vary some use vegetables, maggie noodles and some use non-veg fillings.
The wrapper used for the spring roll many people may make it at home and some use store-bought wrappers. To start with have also used store-bought spring roll sheets, after making the wrappers myself it seems very easy also dirt cheap to make them at home and without an iota of doubt, it’s much tastier also. As we make them at home, they are fresher and no need to freeze the left-over wrapper for later use. Will post the recipe and method of how to make spring roll sheets in a different post.
Vegetable Spring Rolls
Ingredients
- ¼ Cup Cabbage Shredded
- ¼ Cup Capsicum Diced into thin strips
- ¼ Cup Carrot Diced into thin strips
- ½ Cup Onion Diced thinly
- 1 tsp Ginger chopped
- 1 tsp Garlic chopped
- ½ cup Green Part of Spring Onion finely chopped
- ½ Cup of White part of Spring Onion Diced
- 9 to 10 nos Spring roll Sheets made at home/store-bought
- 1 tsp Black Pepper Freshly Ground
- 1 tsp Tomato Ketchup
- 1 tsp Soya Sauce
- 1 tsp Chili Sauce
- ¼ tsp Vinegar
- Salt as Required
- Maida Paste for the rolls
Instructions
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If you using the store-bought spring roll sheets mostly that be frozen ones so you might have to thaw before using them for at least 20 minutes.
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If you are making at home please make them leave them to rest so that cool down before you can make the spring rolls.
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Now we can get on with our filling: first, take deep-pan use the same pan which you are going to use for frying the spring rolls so that you don’t end using multiple pans.
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In the pan put the oil and bring it heat. Now add ginger and garlic sauté it nicely.
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To the sautéed garlic and ginger add onion and sauté it for a minute. As they turn translucent add the vegetables i.e. capsicum, cabbage, carrot and sauté them in high flame.
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Now add the seasoning i.e. black pepper and the sauces i.e. tomato ketchup, soy and chilli sauce.
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Add vinegar at the least and salt and adjust the seasoning as per taste. Now keep the mixture aside to cool down. Meanwhile, prepare the platform so that you can prepare the rolls.
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Have given pictorial representation as to how to prepare the rolls for better understanding.
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As the rolls are prepared to fry them in oil and in medium to high heat, as the filling is already sautéed and cooked properly, we have to fry the outer wrapper crisp for best results and taste.
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Each vegetable spring rolls takes around 2 to 3 minutes (approx.) to be fried crisp. Now as they are fried do take them out and let them rest and drip the excess oil.
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Vegetable spring rolls can be served with schezwan sauce or tomato ketchup whichever is your choice or as a side accompaniment for any fried rice of your choice.
Recipe Notes
- If you are making wrappers at home, please don’t forget to add seasoning (salt and pepper) it helps the rolls to taste much better.
- Be careful while sealing the rolls with the maid paste, do it properly if the rolls open up while frying it spoil the whole process.
- And also, when one is putting to rolls to fry, do take care so that they dropped gently or skid from the sides of the Kadai, this helps the roll to be in intact.
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Looks good and tastes yum
it looks amazing and looking forward to making this , Chinese is always first my fav! 🙂
you know, although I love chinese cuisine, I’ve never cooked it at home, I’ve always thought it is beyond my expertise level. I can’t wait to do this.
This looks like a tasty dish. I will have to make it for dinner. We do love our fried rice.
Thanks ! Hope you will love our version 🙂
I’ve not made spring rolls for ages. They’re yummy and easy to do too. I must try your version as it sounds delicious.
Sure, let me know when you it out !
This dish looks so delicious! I love baby corns as they are easier to prepare than the big ones, I also love mushrooms! Can’t wait to try this recipe out! 🙂
Do let me know when you try it out !
This looks awesome. I can’t wait to try it!
thanks
Oh , today was the perfect day for me to see this! I’m meal planning now and this is definitely going on the list! Love a good Schezwan meal.
Hope you like the recipe and the outcome…let me know how it turns out ?
now im craving big time for Chinese food! I do not know anyone who does not like spring roll, they are just so yummy and easy to eat, lol
OMG loved this..this looks so delicious and sounds so tasty and lovely…gonna surely try this as soon as possible..great work though..glad you shared the recipe with us..it is amazing..
What a hearty and delicious vegetarian meal! We always go meatless on Fridays
This sounds SO good! My husband is obsessed with baby corn so I know he would love this.
Thanks, good to know that you liked the recipes.
This spring roll recipe looks so yummy. Thanks for sharing!
Thanks !