Indo-Chinese style schezwan fried rice! It’s super easy to make and filled with tender rice, colorful veggies and it’s all stir-fried with a spicy schezwan sauce.
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❤️About This Recipe
- Delicious vegetarian/vegan meal or side dish.
- Great way to use leftover rice
- Super spicy and flavored with sesame oil and garlic.
- Better than restaurant take-outs. Much healthier option.
- Ready in 20 minutes if you have cooked rice ready.
- Customize the veggies as per your liking.
- Add vegetarian protein like tofu, paneer, soy chunks, etc.
🧾Ingredient Notes
Here is the pic of the ingredients required to make this super spicy yet super tasty schezwan fried rice.
Cooked Basmati Rice: Just like other fried rice recipes, this recipe works best with a day old, cold leftover rice (white or brown). But you can sure make it with freshly cooked rice. Just make sure to spread on a plate or baking sheet to cool completely.
Schezwan sauce: I have used homemade schezwan sauce. But sure you can use store-bought bottled schezwan sauce.
Sesame oil: It really adds a nice flavor to the fried rice that you get in the restaurants or street-style fried rice. I would not recommend skipping it. But in any case, sesame oil is not available then you can use any other cooking oil.
Veggies: I have used a combination of carrot, beans, peppers and cabbage. You can add other veggies like peas, corn, baby corn, mushrooms, broccoli, snow peas or snap peas.
🎥Watch The Recipe Video
👩🍳Step By Step Photo Instructions
1) Heat the oil in a pan on medium-high heat. Once hot add onion, ginger, garlic and celery.
2) Saute for a minute or two or until the raw smell of ginger garlic goes away.
3) Add all the veggies (carrot, green beans, green peppers, cabbage).
4) Stir fry for 4-5 minutes or until they start to brown around the edges. Do stir frequently for even cooking. Veggies are partially cooked (but not completely cooked to soft, mushy).
5) Add all the sauces (schezwan sauce, soy sauce, ketchup, rice vinegar).
6) Mix really well.
7) Add cooked rice and salt.
8) Toss the rice gently so rice grains don’t break and stir fry for 2-3 minutes by tossing and mixing so all the sauce and veggies, rice are mixed properly. Lastly, garnish with spring onion greens and serve.
💭Expert Tips
Make sure to use a day old rice or cooled rice. Schezwan fried rice tastes better with dried out leftover rice.
But sure you can use freshly cooked rice. But spread on a plate or cookie sheet, let it cool down completely and let it dry out for an hour.
For stir fry dishes, it is best to use a wok or cast iron pan.
Cook on medium-high heat in order to get a smokey taste just like restaurant style. And keep stirring/tossing frequently to avoid burning. This ensures that veggies stay crunchy, fresh with some browning charred around the edges.
Prep and keep everything ready. As you see, we are cooking on high heat, so everything will get cook faster and the entire process is super fast. So make sure you have prepped all the sauces, veggies ready and then start cooking.
The amount of schezwan sauce used here may vary. Every brand sauce or homemade one may have a different spice level depending on what kind of chilies are used. So it is a smart move to taste a tiny bit of sauce, judge the spice level and adjust the amount you’re going to add here in the schezwan fried rice.
Cooking rice: I followed this how to cook basmati rice method on stovetop. You can choose any method you prefer like instant pot, rice cooker.
PS Tried this schezwan fried rice recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.
📋 Recipe Card
Schezwan Fried Rice
Ingredients
- 2 tablespoons Sesame oil
- 2 teaspoons Ginger minced
- 2 teaspoons Garlic minced
- 1 tablespoon Celery finely chopped
- ¼ cup Onion finely chopped
- 1 to 1 ½ cups Veggies (I used carrot, cabbage, bell pepper and green beans). You can add mushroom, corn, peas, etc.
- 2 tablespoons Schezwan sauce
- 1 teaspoon Soy sauce
- 1 teaspoon Rice vinegar
- 1 tablespoon Tomato Ketchup
- 3 cups Cooked rice
- Salt to taste
- 2 tablespoons Spring onion greens for garnishing
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Instructions
- Heat the oil in a pan on medium-high heat. Once hot add onion, ginger, garlic and celery.
- Saute for a minute or two or until the raw smell of ginger garlic goes away.
- Add all the veggies (carrot, green beans, green peppers, cabbage). Stir fry for 4-5 minutes or until they start to brown around the edges. Do stir frequently for even cooking.
- Add all the sauces (schezwan sauce, soy sauce, ketchup, rice vinegar). Mix really well.
- Add cooked rice and salt. Toss the rice gently so rice grains don’t break and stir fry for 2-3 minutes by tossing and mixing so all the sauce and veggies, rice is mixed properly.
- Lastly, garnish with spring onion greens and serve.
Notes
- Make sure to use a day old rice or cooled rice. But sure you can use freshly cooked rice. But spread on a plate or cookie sheet, let it cool down completely and let it dry out for an hour.
- For stir fry dishes, it is best to use a wok or cast iron pan.
- Cook on medium-high heat in order to get a smokey taste just like restaurant style. And keep stirring/tossing frequently to avoid burning. This ensures that veggies stay crunchy, fresh with some browning charred around the edges.
- Prep and keep everything ready. As you see, we are cooking on high heat, so everything will get cook faster and the entire process is super fast. So make sure you have prepped all the sauces, veggies ready and then start cooking.
- The amount of schezwan sauce used here may vary. Every brand sauce or homemade one may have a different spice level depending on what kind of chilies are used.
- Cooking rice: I follow my how to cook basmati rice method on the stovetop. You can choose any method you prefer like instant pot, rice cooker.
puja
Can I use any other flour like besan in veg manchurian insted of all purpose flour and cornflour?
Kanan
you can use besan. but the taste will little different. It will be more like mixed veg pakoda
aditi chavan
it is very easy but dont have red colour
Kanan
The color depends on the which brand schezwan sauce or homemade sauce you are using.