Rice ovalett stir fry (Szechuan Style)

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Soups-Stews Recipes. You may also want to try Okra Soup, Smoked Fish and Kale Soup, Healthy Spinach Soup, Festive Yakhni Shorba

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  • 1 cup - rice ovaletts
  • 2 -bok choy
  • 10- small cubes firm tofu
  • 4 - 5 -sliced mushrooms
  • 1 cup - napa cabbage big
  • 1 -carrot sliced
  • 1- lotus stem sliced (optional)
  • 2 - 3- spring onion stalk sliced (green part) for garnishing
  • 1 tbsp - garlic minced
  • 2- dried red chilli ( remove the seeds)
  • 1 tbsp - vegetarian mushroom oyster sauce
  • 1/4 tbsp - chilli garlic sauce
  • Salt
  • 1/4 tbsp - cornstarch mixed with 2 tbsp of water
  • 1/2 tbsp - oil

How to Make Rice ovalett stir fry (Szechuan Style)

  • Place a cup of water to boil, now add the rice ovalette to the boiling water, and continue to boil for 2 to 3 minutes until they float to the top.
  • Heat oil in the pan, fry all the vegetables in high flame - the whole process just takes few minutes.
  • First add the minced garlic, followed by dried red chillies, sliced lotus stem, saute for a few seconds.
  • Add mushroom and carrots; toss for a few seconds until they are half cooked.
  • Now add napa cabbage, tofu, bokchoy and cooked rice ovalettes.
  • Immediately add the sauces, and salt as required. Give a toss or saute for few seconds.
  • Add the corn starch, mix everything well until nicely blended and let it cook for just few seconds with starch and come together saucy.
  • Serve very hot by garnishing with sliced spring onions.
  • Recipe courtesy: Dishes from My Kitchen