You are sure going to love my zesty, vibrant Schezwan Fried Rice recipe when you crave for your next spicy Chinese takeout meal. Loaded with veggies this Schezwan fried rice is going to be your new favorite rice dish.
Table of Contents
About this recipe
Schezwan Fried Rice recipe is an easy-to-make Indo Chinese recipe of stir-fried vegetables and rice in a spicy schezwan sauce. It is also one of the most popular stir-fried rice recipes in the fusion Indian Chinese cuisine.
Schezwan sauce is a versatile chili garlic sauce made with dry chili peppers (red chillies) and is easily prepared ahead of time, making this dish a good option for a quick meal when you are craving something spicy.
You can check my Homemade Schezwan Sauce recipe which is really flavorful and spicy.
If you have prepared the Schezwan sauce ahead of time, most of your time will go into chopping the veggies.
Although this does take some time, modern gadgets like an electric chopper or food processor can speed this up if you are really looking for a quick meal. However, I always prefer to chop the veggies on my own.
Here I show you how to cook rice perfectly, cool it and then make the stir-fried rice. If you have leftover rice, you can even use that.
This recipe is vegan and can be made gluten-free if you use gluten-free soy sauce or tamari in your homemade schezwan sauce.
How to make schezwan fried rice
1. Rinse the basmati rice, until the water runs clear of the starch. Then soak the rice in water for 30 minutes. Drain and set aside.
2. Bring water, salt and a few drops of oil to a gentle boil.
3. Add the drained soaked rice.
4. Simmer on a low flame, until the rice grains are just cooked or al dente – meaning they should have a slight bite to them.
5. Strain the rice grains in a colander. Then rinse them with water, while gently moving the grains with your hands. Drain completely. Cover and set aside.
This method stops the further cooking of rice grains and removes any extra starch.
6. Chop all the french beans, carrots, cabbage finely. If adding button mushrooms, then slice or chop them. Carrots and cabbage can also be shredded.
Remember to chop the french beans very finely as 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.
Making Schezwan Fried Rice
7. Heat oil in a pan or a wok. Add the chopped garlic and sauté for about 15 to 20 seconds. You can use toasted sesame oil or any neutral tasting oil for stir frying.
8. Now increase the flame to its highest and add all the vegetables including the spring onions and celery.
9. Keep on stirring the veggies, until they start getting browned from the edges. It took me about 9 minutes for the vegetables to cook.
10. Now add the Schezwan Sauce. You can use homemade schezwan sauce or store brought sauce.
11. Mix well.
12. Add the rice in parts and keep on stirring. Stir gently as you don’t want the rice grains to break.
13. Season with salt, pepper and vinegar.
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.
15. Garnish with spring onion greens and serve the schezwan fried rice hot.
Schezwan fried rice is great served with any sauce based dish, like:
- Veg Manchurian: Fried veggie balls in a spicy, sweet and umani sauce.
- Mushroom Manchurian: Fried mushrooms in a spicy, sweet and tangy sauce.
- Gobi Manchurian: Pan fried cauliflower florets in a spicy, umami and sweet sauce
It also tastes good on its own. I served schezwan fried rice with kale & mushrooms in ginger sauce.
- Perfect Smoky Flavor: The key to any good stir-fried dish is the smoky flavor that comes from a good stir-fry technique.This is achieved by stir-frying at very high heat and continuously stirring the ingredients in the wok.
- Prepping: Be sure to have all your sauces and seasonings prepared before you begin the stir-fry process as you will not have time to chop the celery or even open the soy sauce. Just prep everything and keep it near your work space so you can grab it while stirring. It is also best to use a pan or wok with handles as you have to frequently stir and toss.
- Al dente rice: 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. Above you will find 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.
- Veggies: The veggies can be shredded, julienned or chopped finely. You can add veggies like zucchini, baby corn, bok choy, chinese cabbage, kale, spinach, fresh shiitake mushrooms, carrots, french beans (green beans), steamed corn or canned corn.
- Schezwan Sauce: Prepare a tasty homemade schezwan sauce beforehand and have it ready to use in this schezwan fried rice recipe. If you do not have a sauce prepared, you can use 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 prefer my schezwan fried rice less spicy than what is typically served in Indo Chinese food stalls and restaurants.
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Schezwan Fried Rice
For cooking rice
- 1 cup basmati rice or long grained rice, 200 grams
- 3.5 cups water
- ½ teaspoon salt
- ¼ teaspoon oil – any neutral tasting oil
- 2 tablespoons toasted sesame oil or any neutral tasting oil
- ½ teaspoon finely chopped garlic or 2 to 3 small to medium garlic
- 1 or 2 spring onions (scallions) – finely chopped, reserve the greens for garnishing
- 1 teaspoon finely chopped celery (optional)
- 7 to 8 french beans – finely chopped
- ⅓ to ½ cup finely chopped carrots or 1 medium-sized carrot
- ½ cup chopped cabbage
- ⅓ cup chopped capsicum (green bell pepper) or 1 small capsicum
- 1 cups chopped button mushrooms – optional
- 2 tablespoons Schezwan Sauce or add as required
- salt as required
- ¼ teaspoon crushed black pepper or add as required
- ½ teaspoon rice vinegar or apple cider vinegar or white vinegar
- Rinse rice very well till the water runs clear of starch. Soak the rice in enough water for 30 minutes.
- Drain and keep 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 flame cook the rice without the lid.
- When the rice becomes al dente or just 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 keep aside. You can even cover and refrigerate the rice.
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 saute for a 15 to 20 seconds.
- Add the onions, celery and all the vegetables.
- Increase the flame and stir fry the vegetables on a high heat.
- More finely the vegetables are chopped, more faster they will cook.
- Keep on stirring and tossing the vegetables on a high heat 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 drained rice in parts. 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.
- Smoky Flavor: Stir frying at a very high heat and continuously stirring the ingredients in the wok aids in giving a smoky flavor to the dish.
- Prepping: Be sure to have all your sauces and seasonings prepared before you begin the stir-frying.
- Al dente rice: Another key point is to steam or cook the rice and let it cool completely. The rice has to be cooked al dente, meaning just about cooked.
- Veggies: The veggies can be shredded, julienned or chopped finely.
- Schezwan Sauce: Make your own homemade schezwan sauce or use a good brand. The amount of schezwan sauce to be added depends on the spice level in the sauce and your taste buds so add less or more according to your taste buds.
Nutrition Info Approximate values
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