Schezwan Fried Rice Recipe for a popular Indo-Chinese dish made by stir-frying veggies with rice in schezwan sauce. This is a Vegan and Gluten-Free recipe!
It is basically an extension of veg fried rice. Unlike the regular fried rice dishes, schezwan fried rice is hot and spicy and is packed with flavors of ginger, garlic, and different sauces.
If you crave something hot and spicy for a meal, then this schezwan fried rice recipe is really a good option. It is very easy to prepare and a less time-consuming recipe.
TIPS FOR MAKING THE BEST SCHEWAN FRIED RICE RECIPE:
Ok, let’s get right to it. Here are some essential things I have learned over the year about how to make the best-fried rice.
- Use cold Rice: For a perfect schezwan fried rice nonsticky and moister-free rice plays an extremely essential role. If you are using fresh rice, then make sure to dry it on an open plate or a baking tray. Or, if you are in a rush(or have a craving for fried rice, which I can completely relate to), just cook up a fresh batch of rice. Then spread it out evenly on a large plate or a baking tray, cover the rice with a plastic wrap or cling wrap, and keep it in the fridge for about 15 to 20 minutes or you can even place it in the deep freezer for about 10 to 15 minutes until it gets perfectly chilled (not frozen).
- Use different combinations of veggies: You can easily experiment with the combination of veggies as it is kind of open-ended. In addition to adding some amazing colors, veggies also add freshness and flavor to fried rice. Feel free to customize this recipe with some rich stir-fried veggies as well!
You may use mushrooms, corn, peas, bell pepper, and many more veggies of your own choice. The veggies can be julienned or shredded or finely chopped.
- Use high heat: The key to a good stir-fried recipe is to get the smokey and hot flavor. This can be simply pulled off by stir-frying at the highest possible flame, with continuous stirring. You have to prepare the ingredients in advance so that you do not take the time to arrange them. Just keep everything handy.
- I have used the Ching’s Secret schezwan sauce but you can make your own sauce too. I prefer less schezwan sauce in the rice as compared to what we usually get in the restaurants or street-side stalls.
- Use butter: Yes! Butter, I have made many batches of fried rice using various oils, but adding butter gives it a new rich taste and aroma. You’d not feel like this is a simple homemade dish! It just elevates the taste of the fried rice while also making everything brown up perfectly. Schezwan fried rice will go amazingly well with any sauce-based recipe dishes like paneer Manchurian, veg Manchurian, chili paneer, mushroom Manchurian, or any non-veg sauce-based dishes.
HOMEMADE FRIED RICE INGREDIENTS:
Okay then, let’s talk ingredients, to make this homemade schezwan fried rice you will need:
- Rice: White or brown any kind of rice will work. Just make sure that it is nicely cooked, and chilled (make sure to keep the rice in the fridge in a sealed container or use plastic wrap) before adding it to the wok. A gentle reminder, a fresh batch of rice will not work in this recipe.
- Eggs: if you do not want to make this recipe vegan, you may add some scrambled eggs to this recipe, which adds great flavor and texture to the fried rice.
- Carrot, onion, capsicum, and beans: This is the base veggie mix that I always use for any kind of fried rice I cook but feel free to add other stir fry veggies you prefer. (see ideas below)
- Ginger, Garlic, and green chili: Use fresh and nicely minced.
- Soy, red chili, and schezwan sauce: I prepared this recipe with low sodium soy sauce, so make sure to add less soy sauce if you are adding the traditional one. If you do not have schezwan sauce in hand, you can quickly prepare the homemade schezwan sauce in less than 20 minutes, here is how you can make it.
- Butter: This is my go-to ingredient for fried rice recipes.
- Olive oil: The finishing touch in this recipe, which is a must.
How to Make Schezwan Fried Rice:
1. Start by cooking some finely chopped ginger in some butter. Add 1 medium-sized onion finely chopped and cook until they turn slightly translucent.
2. Add the chopped veggies (cabbage, carrot, capsicum, beans) saute for 1 or 2 minutes on high flame.
3. Now add schezwan sauce, red chili sauce, vinegar, soy sauce, tomato ketchup, and salt cook for a minute or so.
4. Add the cooked rice, soy sauce, salt, pepper, and some chopped cilantro and mix it well. Then stir to combine the veggies and continue sauteing the rice, mixing every 10 to 15 seconds or for 3 to 4 minutes or until you notice the rice and veggies begin to brown a little.
Check Out other Easy and Quick Instant Pot Recipes:
- Instant Pot Spiced Yellow Lentil curry
- Best Basmati Rice in Instant Pot
- Instant Pot Tapioca pudding
- Best ever Veg Fried Rice- under 15-minute Recipe
- Quick Schezwacn Fried Rice
- Instant Pot vegetable Lo mein
- 1 tbsp oil
- 1 medium-sized carrot finely chopped
- 1 medium-sized onion finely chopped
- ½ cup cabbage finely chopped
- 1 medium-sized capsicum
- 2 tbsp garlic finely chopped
- ½ tbsp salt Or as per your preference
- 1/4 tbsp black pepper
- 2 cups cooked and chilled rice
- 2 tbsp soy sauce
- 1 tbsp schezwan sauce
- 2 tbsp tomato sauce
- 2 tbsp vinegar
Heat 1 tbsp butter or oil in a large saute pan or wok over medium to high flame until melted. Add finely chopped ginger, garlic, and onion, fry for few seconds.
Add chopped veggies and saute for about 1 to 2 minutes, with frequent stirring.
Now add red chilies sauce, schezwan sauce, vinegar, soy sauce, tomato ketchup, salt, and cook for a minute.
Increase the heat to high, immediately add the rice and stir until combined. Continue stirring for an additional 2 minutes to fry the rice properly. Remove from heat, and stir the olive oil until combined.
Most frequent questions and answers
Onion, garlic, ginger, cabbage, carrot, capsicum, and beans are very finely chopped. You can even add frozen or fresh peas, or whatever veggies you have in hand including mushrooms or broccoli or spring onions.
All the ingredients used in this recipe are vegan, making it apt for your special diet.
You have got to plan ahead and use thoroughly chilled cooked rice. A fresh batch of rice(or even warm) will not fry well and will result in soggy and sticky clumps. So leftover or refrigerated rice is perfect!
If you are in hurry, you can just cook a fresh batch of rice, spread it out evenly on a plate or a large flat pan, cover it with a layer of plastic wrap, and put it in the fridge for at least 20 to 30 minutes.
If you want to make this hot and spicy sauce at home, then you will need some dry red chilies, oil, ginger, garlic, onion, Sichuan pepper, soy sauce, vinegar, a pinch of sugar, and salt.
All these ingredients are cooked together to prepare this spicy and tangy sauce. Make sure to store the sauce in an airtight container in the fridge, for longer shelf life.
The sky’s the limit when it comes to homemade fried rice variations, feel free to get innovative and use all the existing leftover ingredients. That said, here are some classic variations:
1. Chicken fried rice
2. Shrimp fried rice
3. Mushroom fried rice
4. Paneer or Cottage cheese fried rice
5. Vegetable fried rice
There are 324 Cal in every 200g of homemade fried rice. Here is some detailed nutritional information on schezwan fried rice.