schezwan fried rice recipe | veg schezwan fried rice recipe

schezwan fried rice recipe, veg schezwan fried rice recipe

schezwan fried rice recipe with step by step photos – if you crave for something spicy for lunch or dinner, then schezwan fried rice is a good option. its easy to prepare if you have schezwan sauce ready with you.

chopping the veggies does take some time. however, modern gadgets like an electric chopper or food processor makes the work easy. i always prefer to chop the veggies on my own.

the key to a good stir fried dish be it rice or noodles, is the smoky flavor that you get in the dish. now this is achieved by stir frying at a very high heat. when i make these stir fried rice or noodles, i keep the gas flame to the highest. there has to be continuous stirring happening in the wok. keep all your sauces and seasonings ready. you cannot take your own time to open the soy sauce bottle’s lid or open the jar of salt or pepper or chop the celery. just prep everything and keep near your work space. its always better to use a pan or wok with handles as you have to frequently stir and toss.

another key point is to steam the rice and let it cool completely. the rice has to be cooked al dente, meaning just about cooked. in this post i have given the step by step method of cooking the rice. this technique can be implemented if you want to cook rice for any stir fried dish. the veggies can be shredded or julienned or chopped finely.

i had already made the schezwan sauce a day before. you can use make your own sauce or add a store brought one. the amount of schezwan sauce to be added depends on the spice level in the sauce and your taste buds. so please add as per your own taste. i usually keep the rice less spiced than what is served outside in the indo chinese food stalls and restaurants.

schezwan fried rice can be served with recipes like veg manchurian, veg balls in hot garlic, mushroom manchurian, paneer manchurian or any sauce based dish. it also tastes good on its own. i served schezwan fried rice with kale & mushrooms in ginger sauce.

lets start step by step schezwan fried rice recipe:

1. rinse the basmati rice, till the water runs clear of the starch. then soak the rice in water for 30 mins. drain and keep aside.

wash rice for making veg schezwan fried rice recipe

2. bring water, salt and a few drops of oil to a gentle boil.

boil water - making schezwan fried rice recipe

3. add the drained soaked rice.

add rice to water - making veg schezwan fried rice

4. simmer on a low flame, till the rice grains are just cooked.

cook rice for making schezwan fried rice

5. strain the rice in a colander. rinse the rice with water so that the rice grains stop cooking. gently with your hands, move the cooked rice grains, while rinsing them with water. drain completely. cover and keep aside.

strain rice - making schezwan fried rice recipe

6. chop all the vegetables finely. remember to chop the french beans very finely. they take more time to cook than other veggies. you can also blanch them first and then cook. another option is to add the beans first and then add the other vegetables.

chop vegetables for schezwan fried rice recipe

7. heat oil in a pan. add the chopped garlic and saute for about 15 to 20 seconds.

sauting garlic for preparing schezwan fried rice

8. now increase the flame to its highest, add all the vegetables including the spring onions and celery.

add vegetables for making veg schezwan fried rice recipe

9. keep on stirring the veggies, till they start getting browned from the edges. it took me about 9 minutes for the vegetables to cook.

cooking vegetables for schezwan fried rice recipe

10. now add the schezwan sauce.

add the schezwan sauce

11. stir well.

stir veg schezwan fried rice masala

12. add the rice in parts and keep on stirring. stir gently as you don’t want the rice grains to break.

add rice to veg schezwan fried rice masala

13. season with salt, pepper and vinegar.

add salt to schezwan fried rice recipe

14. mix and stir fry for 2 to 3 minutes tossing the rice so that the sauce coats each and every rice grain well. check the taste and add more salt, pepper and schezwan sauce if required.

check taste of veg schezwan fried rice

15. garnish with spring onion greens and serve the schezwan fried rice hot with any indo chinese sauce like mushroom manchurian or paneer manchurian or baby corn manchurian or cauliflower manchurian.

schezwan fried rice recipe, veg schezwan fried rice recipe

if you are looking for more indo chinese recipes then do check schezwan chilli potatoes, vegetable fried rice, mushroom fried rice, vegetable hakka noodles and sesame veg toast recipe.

schezwan fried rice recipe below:

5.0 from 2 reviews
schezwan fried rice recipe
 
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Cook time
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schezwan fried rice - spicy stir fried indo chinese recipe of vegetables and rice in schezwan sauce.
Author:
Recipe type: main
Cuisine: indo chinese
Serves: 3-4
Ingredients (american measuring cup used, 1 cup = 250 ml)
for cooking rice:
  • 1.5 cups basmati rice or long grained rice
  • 6 cups water
  • ½ tsp salt
  • 2-3 drops of oil
for making schezwan rice:
  • 2 or 2.5 cups finally chopped vegetables ( i used 1 medium carrot, 8 french beans, ¼ cup finally chopped cabbage, 1 small capsicum/green bell pepper)
  • 1 or 2 spring onions/scallions finely chopped, reserve the greens for garnishing
  • 1 tsp finely chopped celery (optional), skip if you do not have.
  • 2-3 garlic, finely chopped
  • 2 tbsp schezwan sauce or as required - click for the recipe of schezwan sauce
  • ¼ tsp black pepper or as required
  • ½ tsp rice vinegar or apple cider vinegar or regular vinegar
  • 2 tbsp sesame oil or any vegetable oil
  • salt as required
Instructions
preparing rice:
  1. rinse rice very well till the water runs clear of starch. soak the rice in enough water for 30 minutes.
  2. drain and keep aside.
  3. in a pot, bring to a gentle boil 6 cups of water with salt and 2 to 3 drops of oil.
  4. add the soaked and drained rice to the hot water.
  5. on a low to medium flame cooked the rice without the lid.
  6. when the rice becomes al dente or just cooked, remove the pot from fire and strain the rice.
  7. gently rinse the rice in water so that they stop cooking and don't stick to each other.
  8. cover the rice and keep aside.
preparing schezwan fried rice:
  1. finely chop all the vegetables. you can even shred the vegetables in a food processor.
  2. heat oil in a wok. add garlic and saute for a 15 to 20 seconds.
  3. add the onions, celery and all the vegetables.
  4. increase the flame and stir fry the vegetables on a high heat.
  5. more finely the vegetables are chopped, more faster they will cook.
  6. keep on stirring and tossing the vegetables on a high heat continuously. so that they are equally browned and cooked.
  7. when the edges of the veggies starts to become light brown, add schezwan sauce.
  8. stir and then add the drained rice in parts.
  9. mix and toss the rice with the veggies gently.
  10. season with salt, pepper and vinegar. stir and toss well so that the sauce coats all the rice grains evenly.
  11. garnish the schezwan fried rice with the spring onions greens.
  12. serve schezwan fried rice plain or with a side indo chinese dish like veg manchurian, mushroom manchurian or any dish of your choice.



{ 12 Responses }

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  1. bhumika says

    I tried the recipe with your schezwan sauce recipe. The taste was very good. Thank you for the recipe.

    I didn’t add sugar in sauce. Is that make any difference in taste of sauce & rice?

  2. Purvi says

    Hi,
    This looks yum have never tried making Chinese ever need to try .your post really makes hard work sound very easy.also the kale and mushroom looks quite good request for recipe or post on it too .also I think you are based in India so where did u get the kale from.have been searching for it for quite long.

  3. Monika Singh says

    Hi dassana,
    I have noticed that on several chinese stalls they cook in iron wok on high flame.. so i also bought one to give that smoky flavor…but things get burnt though it does add smokiness… am i right to use iron wok or it doesnt matter!!.. anyways the dishes you use for serving are lovable..

    • says

      even i have seen, monika. generally cast iron woks are a good bet. but the material should not be thin, then it will burn up the food. i have an iron kadai and i sometimes use it for stir frying. and never the food has got burnt in it. the serving dishes are a set of ceramic ware.

  4. says

    I just came across you blog today looking for good Indian Street Food recipes, and I love all the recipes you have put up here, delicious and varied – I want to make it all! :D (I have taken note of some links to some recipes I gotta try :) ) I hope you have a lovely start to your week!
    x J

  5. Preeti says

    This is my most favourite rice dish. I never seem to get that smoky flavor though, inspite of frying at high temperature. Will have to try again.
    Even I refrain from using chopper and food processor to cut vegetables. Somehow I feel that when I chop by hand, the final dish turns out better :)
    And looks like even you don’t use ajinomoto. I do love the taste it gives to the dish but the harm it does is hard to ignore.

    • says

      preeti, when we cut vegetables then the energies from us goes into vegetables and probably that makes a difference. thats why we should always cook food with love and devotion. i don’t use ajinomoto, obviously because of the harmful effects. try stir frying at highest flame and you will get the smoky flavor but at the same time stir continuously. needs lot of arm work.