Schezwan Fried Rice

Name: Schezwan Fried Rice
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 1 cup basmati rice (soaked for 20 minutes); 6 cup water (for boiling rice); 0.5 tsp salt (for boiling rice); 2 tbsp oil; 6 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 2 pcs green chili (finely chopped); 3 pcs spring onion (separate whites and greens, finely chopped); 1 pcs onion (small, finely chopped); 1 pcs carrot (small, finely chopped); 10 pcs beans (finely chopped); 0.5 cup cabbage (finely shredded); 0.5 cup bell pepper (finely chopped); 2 tbsp schezwan sauce (homemade or low-sodium); 1 tsp soy sauce; 1 tsp vinegar; 1 pinch black pepper

RATING

4.6/5(185)

TASTE SCORE

9/10

A spicy Indo-Chinese rice dish packed with crisp vegetables, garlic, and bold Schezwan flavors. Each grain stays separate and lightly coated, making it a great side or small main to pair with Manchurian or stir-fried dishes.

PREP

20m

COOK

20m

SERVES

1 KATORI

288 cal

SERVINGS

METHOD · 7 STEPS

prep · ~20 min
Prep the rice and vegetables.
1.Rinse the basmati rice well until the water runs mostly clear.
2.Soak the rice in fresh water for 20 minutes, then drain.
3.Finely chop the garlic, ginger, green chili, onion, carrot, beans, bell pepper, and spring onion.
4.Shred the cabbage and keep the spring onion greens aside for finishing.
TIPCut the vegetables small and even so they cook quickly and stay crisp.
boil · ~15 min
Boil the rice until just cooked.
1.Bring 6 cups water to a boil in a pot.
2.Add the soaked rice and salt, then cook until the grains are about 95% done and still separate, 6 to 8 minutes.
3.Drain the rice well and spread it on a wide plate to cool slightly.
4.Let the steam escape so the grains stay fluffy.
TIPDo not overcook the rice or it will break when stir-fried.
saute · ~5 min
Cook the aromatics and vegetables.
1.Heat oil in a wide pan or wok over high heat.
2.Add garlic, ginger, and green chili, then sauté for 30 seconds until fragrant.
3.Add onion and spring onion whites, then cook for 1 minute.
4.Add carrot, beans, cabbage, and bell pepper, then stir-fry for 2 to 3 minutes on high heat.
TIPKeep the heat high and stir constantly so the vegetables stay crisp instead of turning soft.
mix · ~1 min
Add the sauces and seasonings.
Add the Schezwan sauce, soy sauce, vinegar, and black pepper to the vegetables. Mix quickly for 30 to 40 seconds so the sauces coat everything evenly without making the pan watery.
saute · ~4 min
Toss the rice with the vegetables.
1.Add the cooled rice to the pan.
2.Gently toss on high heat until the rice is evenly coated with the Schezwan mixture.
3.Break up any clumps with a light hand and cook for 2 to 3 minutes.
4.Taste and adjust with a little more Schezwan sauce only if needed.
TIPUse a flat spatula and fold the rice gently so the grains stay long and separate.
garnish
Finish with spring onion greens.
serve
Serve hot.
Serve the Schezwan Fried Rice hot as a spicy rice side or pair it with a dry Indo-Chinese vegetable or Manchurian dish.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the rice completely and spread it out while hot so trapped steam does not turn the fried rice mushy.
2
If you have time, chill the boiled rice for 20 to 30 minutes before stir-frying for even better grain separation.
3
Keep the vegetables finely chopped and cook them fast on high heat so they stay crisp and match the rice texture.
4
Add Schezwan sauce before the rice, so the vegetables get evenly coated and you avoid overmixing later.
5
Use a wide wok or pan; overcrowding traps moisture and softens both the vegetables and the rice.
6
Taste your Schezwan sauce first, since salt and heat levels vary; adjust soy sauce carefully to prevent oversalting.
7
Leftovers keep best when cooled quickly and refrigerated; reheat on a hot pan, not a microwave, to revive the texture.