Schezwan Veg Fried Rice

1. 1
   prep

   Prep the vegetables and have everything ready.

   Dice the onion, carrot, bell pepper, and beans into small uniform pieces. Shred the cabbage. Finely chop the garlic and ginger. Slit the green chilies. Chop the spring onion greens and set aside for garnish. Keep the cooked and cooled rice ready—break any clumps with your fingers.

   TIPDay-old refrigerated rice works best. Fresh warm rice will turn mushy.
2. 2
   fry · ~2 min

   Stir-fry the aromatics.

   1.Heat a wok over high flame until smoking hot.

   2.Add 2 tbsp oil and swirl to coat the wok.

   3.Add chopped garlic and ginger. Stir-fry for 15 seconds until fragrant.

   4.Add slit green chilies and diced onions. Stir-fry for 1 minute until onions turn translucent.

   TIPKeep the flame on high throughout—Indo-Chinese cooking needs intense heat for that smoky wok hei.
3. 3
   fry · ~2 min

   Cook the vegetables.

   1.Add diced carrots and beans first—they take longer to cook.

   2.Stir-fry on high heat for 1 minute.

   3.Add diced bell pepper and shredded cabbage.

   4.Stir-fry for 1 more minute. Vegetables should stay crunchy, not go limp.

   TIPDon't overcook the vegetables. They should have a crisp bite for the best texture.
4. 4
   fry · ~1 min

   Add the sauces and toss.

   1.Push the vegetables to the sides of the wok.

   2.Add 3 tbsp Schezwan sauce, 1 tbsp soy sauce, and 1 tsp vinegar into the center.

   3.Let the sauces bubble for 10 seconds, then toss everything together.

   4.Add a pinch of black pepper and a pinch of salt. Mix well.

   TIPThe sauces should hit the hot wok directly to caramelize slightly—this deepens the flavor.
5. 5
   fry · ~3 min

   Add the rice and toss on high heat.

   1.Add the cooled rice to the wok.

   2.Gently toss and fold the rice with the vegetables—don't mash or stir too hard.

   3.Stir-fry on high heat for 2-3 minutes until the rice is well-coated and heated through.

   4.Taste and adjust seasoning if needed.

   TIPUse a folding motion, not a stirring motion. This keeps the rice grains separate and intact.
6. 6
   garnish

   Garnish with spring onion greens and serve hot.

   Turn off the heat. Sprinkle the chopped spring onion greens on top and give one final gentle toss. Transfer to a serving bowl and serve immediately while piping hot.

   TIPServe immediately—fried rice loses its magic when it sits too long.

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