Schezwan Fried Rice (Indo-Chinese)
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Calories
221 kcal
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Course
Main Course
Schezwan Fried Rice (Indo-Chinese)
Description
The Schezwan Fried Rice combines white basmati rice with quinoa to introduce extra protein and texture, cooked together until tender and fluffy. Aromatic elements like minced garlic, ginger, and green chili form the flavor base, sautéed with onions and a variety of crisp vegetables including carrots, bell peppers, and cabbage. The presence of ketchup, soy sauce, and vinegar adds layers of tangy, salty, and slightly sweet notes, while Kashmiri chili powder provides color and mild heat without overwhelming spice.
This stir-fry method ensures the rice and quinoa grains remain separate yet well-coated in the flavorful sauce, contributing to a satisfying texture with vibrant vegetable bites throughout. Fresh garnishes of green onion and black pepper can be added just before serving to add brightness and a peppery finish.
The dish is versatile as a standalone vegetarian meal or paired with proteins. Adjusting the vegetable mix or using frozen vegetables offers convenience. Flavor intensity can be tailored by modifying chili powder or soy sauce quantities. The recipe also accommodates dietary needs by substituting tamari for gluten-free and coconut aminos for soy-free options.
Minced ginger, garlic, and chili can be prepared together in a food processor for uniformity and ease. The recipe uses staple pantry sauces making it accessible and adaptable without sacrificing flavor complexity.
Ingredients
For the Rice-Quinoa Mixture
- 3/4 cup white Basmati rice
- 1/4 cup quinoa or you can use more white basmati rice
- 1 1/2 cups water or stock
For the Fried Rice
- 2 teaspoons neutral cooking oil generic cooking oil
- 4 cloves garlic minced
- 1 inch ginger minced, piece
- 1 green chili such as Serrano or Indian, minced, hot
- 1/4 cup onion red, chopped
- 1/4 cup carrot chopped
- 1/4 cup bell peppers chopped
- 1/4 cup cabbage chopped
- 2 tablespoons green onion Use the whites of the green onions and reserve the greens for garnish.
- 2 tablespoons cilantro stems or use cilantro leaves, chopped
- 1/2 teaspoon salt
- 1 tablespoon ketchup
- 2 teaspoons vinegar
- 1 tablespoon soy sauce , use tamari for Glutenfree
- 1 tablespoon kashmiri chili powder or use paprika
- 2 tablespoons ginger-garlic paste or use 4 cloves garlic and 1/2 inch ginger and make a paste in a blender or mortar and pestle with a few drops of rice vinegar
- 1/8 teaspoon white pepper or more, to taste
For Garnish
- black pepper
- green onion reserved
Instructions
Prepare the rice-quinoa mixture.
- Wash the rice and quinoa, then add to a saucepan. Add the stock and a pinch of salt, then cover with a lid over medium heat. Once the stock has come to boil, reduce the heat to medium-low and continue to cook for another 9 to 10 minutes, or until the rice and quinoa are both cooked to preference.
- Fluff them really well, and set them aside until you need them for the fried rice. Or use 2-2.5 cups of cooked grains of choice.
Make the Schezwan fried rice.
- Heat the oil in a large skillet on medium-high heat. Add the minced ginger, garlic, and green chili to the pan and mix well. (I use a food processor/chopper to mince the garlic ginger and chili together). Cook until they are starting to turn translucent, then add in the onion, carrots, and a good pinch of salt, and cook for 2 to 3 minutes. Then add in the peppers, cabbage, cilantro, and salt and toss well. If you want to use more veggies, you can also add in some frozen veggies at this point and toss well.
- Cook for a minute, then mix in all of the sauces and the spices. Bring the mixture to a boil,1-2 mins, then add in the cooked rice-quinoa mixture, tossing well to mix it in with all of the sauces. If it is drying out too much, add in some splashes of water to help mix everything in, then switch off the heat, cover the pan, and let it sit for the flavors for meld for about 2 minutes.
- Open the pan and fluff the Schezwan rice again. Garnish with the green onion and some black pepper, if you like, and serve.
Notes
- Using a rice and quinoa blend adds protein and texture but can be replaced with your preferred grains cooked as usual.
- For ease, mince garlic, ginger, and chili together in a food processor for a uniform base flavor.
- To make this recipe gluten-free, substitute tamari for soy sauce and use coconut aminos to avoid soy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Sodium | 557mg | 23% |
| Potassium | 259mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2290IU | 46% |
| Vitamin C | 18mg | 20% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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