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A fiery and flavor-packed Indo-Chinese classic. Perfectly cooked rice tossed with crisp vegetables and a bold, spicy Schezwan sauce, this dish comes together in minutes for a satisfying meal.
Prepare Ingredients (Mise en Place): Ensure all vegetables are chopped, aromatics are minced, and sauces are measured out. Break up any clumps in the cold, cooked rice with your fingers or a fork. This entire process is very fast, so having everything ready is key.
Heat the Wok: Place a wok or a large, heavy-bottomed skillet over high heat. Add the sesame oil and swirl to coat. Wait for about 30-60 seconds until the oil is shimmering and very hot.
Sauté Aromatics: Add the finely chopped ginger, garlic, and slit green chilies to the hot oil. Stir-fry continuously for about 30 seconds until they release a strong aroma. Be careful not to burn them.
Stir-fry Hard Vegetables: Add the diced carrots and french beans to the wok. Stir-fry on high heat for 1-2 minutes. They should be slightly tender but still have a crisp bite.
Stir-fry Soft Vegetables: Add the diced capsicum and shredded cabbage. Continue to stir-fry for another minute. The goal is to cook the vegetables quickly so they remain crunchy and vibrant.
Add Rice and Sauces: Add the cooled, separated rice to the wok. Pour the Schezwan sauce, soy sauce, and rice vinegar over the rice. Sprinkle with salt and black pepper powder.
Toss and Finish: Increase the heat back to high and toss everything together vigorously for 2-3 minutes. Use a spatula to constantly lift and turn the rice to ensure it's evenly coated with the sauce and heated through without getting mushy. Turn off the heat, stir in most of the chopped spring onion greens.
A fiery and flavor-packed Indo-Chinese classic. Perfectly cooked rice tossed with crisp vegetables and a bold, spicy Schezwan sauce, this dish comes together in minutes for a satisfying meal.
This indo_chinese recipe takes 25 minutes to prepare and yields 4 servings. At 837.51 calories per serving with 15.28g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Serve Hot: Transfer the Schezwan fried rice to a serving bowl. Garnish with the remaining spring onions and serve immediately.
Add 200g of cubed paneer, tofu, cooked chicken, or shrimp. Sauté the protein first until golden, set aside, and add it back in with the rice and sauces.
Incorporate other vegetables like mushrooms, baby corn, broccoli florets, or sweet corn. Add them along with the other vegetables based on their cooking time.
Substitute white rice with cooked and cooled brown rice or quinoa for a higher fiber and nutrient content. Note that the texture will be slightly different.
Push the vegetables to one side of the wok, pour in 2 lightly beaten eggs, and scramble them. Once cooked, mix them with the vegetables before adding the rice.
The primary ingredient, rice, is a great source of complex carbohydrates, which provide sustained energy to fuel your body and brain throughout the day.
Loaded with a variety of vegetables like carrots, cabbage, and capsicum, this dish is a good source of dietary fiber, vitamins (like Vitamin A and C), and minerals essential for overall health.
Ginger and garlic are not just for flavor; they are known for their anti-inflammatory and antioxidant properties, which can help boost immunity and support digestive health.
One serving (approximately 1 cup or 220g) of this Schezwan Fried Rice contains around 340-380 calories, depending on the amount of oil and specific sauces used.
It can be part of a balanced diet. It's packed with vegetables, providing fiber and vitamins. However, it's also high in carbohydrates from the rice and can be high in sodium from the sauces. To make it healthier, you can increase the vegetable-to-rice ratio, use low-sodium soy sauce, and control the amount of oil.
Absolutely. The spiciness comes primarily from the Schezwan sauce and green chilies. Simply reduce the amount of Schezwan sauce to 1-2 tablespoons and omit the green chilies to control the heat level.
Long-grain rice like Basmati or Jasmine is ideal. The key is that the rice must be cooked, completely cooled, and preferably refrigerated overnight. This dries it out, preventing it from clumping and turning mushy when stir-fried.
Yes, this recipe is very versatile. You can add paneer, tofu, chicken, shrimp, or scrambled eggs. It's best to cook the protein separately first, set it aside, and then add it back to the wok at the end with the rice.
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