Schezwan Fried Rice Recipe (Indo Chinese Style)
User Reviews
4.9
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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
3
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Calories
353 kcal
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Course
Main Course
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Cuisine
Indian-Chinese Fusion
Schezwan Fried Rice Recipe (Indo Chinese Style)
Description
This Schezwan Fried Rice recipe begins by cooking basmati rice until just tender (al dente), then cooling it to stop further cooking and reduce stickiness. The vegetables—such as green beans, carrots, cabbage, and capsicum—are finely chopped or shredded to prepare for quick stir-frying. In a heated wok or pan, sesame oil is used to sauté garlic briefly before adding the vegetables and spring onions. The ingredients are cooked over medium-high to high heat, developing a characteristic smoky flavor through constant stirring.
The schezwan sauce is incorporated to provide the dish’s signature bold, spicy, and tangy notes. Additional seasonings like salt, black pepper, and rice vinegar contribute balance. Mushrooms and celery can be optionally included to enhance texture and flavor diversity. The dish is topped with chopped spring onion greens to finish.
Schezwan fried rice is practical as a main or side dish offering a spicy profile with fresh vegetable textures that retain slight crunchiness. The recipe relies on proper rice cooking and high heat stir-frying, with preparation done before cooking to ensure smooth execution.
Ingredients
For cooking rice
- 1 cup basmati rice or long grained rice, 200 grams
- 3.5 cups water
- ½ teaspoon salt
- ¼ teaspoon neutral cooking oil any neutral tasting oil, generic cooking oil
Other ingredients
- 2 tablespoons sesame oil or any neutral tasting oil, toasted
- ½ teaspoon garlic or 2 to 3 small to medium garlic, finely chopped
- 1 or 2 spring onions (scallions) - finely chopped, reserve the greens for garnishing
- 1 teaspoon celery optional, finely chopped
- 7 to 8 green beans finely chopped, French beans
- ⅓ to ½ cup carrot or 1 medium-sized carrot, finely chopped
- ½ cup cabbage chopped
- ⅓ cup bell pepper green bell pepper) or 1 small capsicum, chopped
- 1 cup button mushrooms optional, chopped
- 2 tablespoons schezwan sauce or add as required
- salt as required
- ¼ teaspoon black pepper or add as required, crushed
- ½ teaspoon rice vinegar or apple cider vinegar or white vinegar
- 1 to 2 tablespoons spring onion greens scallion greens) - for garnish, chopped
Instructions
Cooking rice
- Rinse rice very well till the water runs clear of starch. Soak the rice in enough water for 20 to 30 minutes.
- Drain all the water and keep the soaked rice aside.
- In a pot, bring water to a gentle boil adding salt and oil.
- Add the soaked and drained rice to the hot water.
- On a low to medium-low heat cook the rice without the lid.
- When the rice becomes al dente or just about cooked, remove the pot from fire and strain the rice.
- Gently rinse the rice in water so that they stop cooking and don't stick to each other.
- Cover the rice and set aside. You can even cover and refrigerate the rice while you prep the veggies and herbs.
Making schezwan fried rice
- Finely chop all the vegetables. You can even shred the vegetables in a food processor.
- Heat oil in a wok. Add garlic and sauté for a few seconds.
- Add the onions, celery and all the vegetables.
- Increase the heat and stir fry the vegetables on a medium-high to high heat.
- More finely the vegetables are chopped, more faster they will cook.
- Keep on stirring and tossing the vegetables continuously, so that they are equally browned and cooked.
- When the edges of the veggies starts to become light brown, add schezwan sauce.
- Stir and then add the cooked and cooled rice in portions. Mix and toss the rice with the veggies gently.
- Season with salt, pepper and vinegar. Stir and toss well so that the sauce coats all the rice grains evenly.
- Garnish with the spring onions greens.
- Serve schezwan fried rice as it is or with a side of veg manchurian, mushroom manchurian or gobi manchurian.
Notes
- Ensure all sauces and seasonings are ready before starting to stir-fry for seamless cooking.
- Cooking rice al dente and cooling it prevents overcooking and stickiness during stir-frying.
- Use a mix of chopped or shredded veggies to maintain different textures and speed up cooking.
- Adjust the amount of schezwan sauce to your preferred spice level; homemade or good quality store-bought sauces work well.
- High heat and continuous stirring impart a smoky flavor typical of this dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 58g | 19% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 1367mg | 57% |
| Potassium | 341mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 2685IU | 54% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 3mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 23mg | 26% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 45µg | |
| Calcium | 55mg | 6% |
| Vitamin B9 (Folate) | 34µg | |
| Iron | 1mg | 6% |
| Magnesium | 32mg | 8% |
| Phosphorus | 121mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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