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A fiery and flavorful Indo-Chinese classic, this fried rice gets its kick from spicy Schezwan sauce. Packed with crisp vegetables and perfectly cooked rice, it's a quick and satisfying one-pot meal.
Prepare Rice and Vegetables
Stir-fry Aromatics and Vegetables
Combine Rice and Sauces
A fiery and flavorful Indo-Chinese classic, this fried rice gets its kick from spicy Schezwan sauce. Packed with crisp vegetables and perfectly cooked rice, it's a quick and satisfying one-pot meal.
This indo_chinese recipe takes 25 minutes to prepare and yields 4 servings. At 331.58 calories per serving with 6.46g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Garnish and Serve
Add 200g of cubed and fried tofu or paneer along with the vegetables for a protein-rich meal.
Incorporate 1 cup of sliced mushrooms (like shiitake or button) and stir-fry them with the other vegetables for an umami flavor.
Push the vegetables to one side of the wok, pour in 2 whisked eggs, scramble them, and then mix everything together before adding the rice.
For a healthier alternative, substitute white basmati rice with cooked brown rice. Note that it will have a nuttier flavor and chewier texture.
Loaded with a variety of vegetables like carrots, cabbage, and capsicum, this dish is a good source of dietary fiber, vitamins A and C, which support digestion and immune function.
The base of this dish is rice, a complex carbohydrate that provides sustained energy, making it a fulfilling and satisfying meal.
This recipe is entirely plant-based, offering a delicious way to incorporate more vegetables into your diet while being free from cholesterol.
A single serving of Schezwan Veg Fried Rice (around 300g) contains approximately 350-450 calories. The exact count can vary based on the amount of oil and specific sauces used.
Schezwan Veg Fried Rice can be a moderately healthy dish as it's packed with vegetables. However, it can be high in sodium and fat due to the sauces and oil. To make it healthier, use less oil, load up on more vegetables, and use low-sodium soy sauce.
Day-old, refrigerated long-grain rice like Basmati or Jasmine is ideal. The cold, dry grains separate easily and won't turn mushy when stir-fried.
To achieve 'wok hei' (the smoky flavor), you need very high heat. Use a carbon steel wok if you have one, don't overcrowd the pan (cook in batches if needed), and keep the ingredients moving constantly.
While Schezwan sauce is key to this recipe's flavor, you can make a spicy alternative by mixing red chili paste (like Sambal Oelek), soy sauce, a pinch of sugar, and some finely chopped garlic and ginger.
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