1 to 1 ½cupsVeggies(I used carrot, cabbage, bell pepper and green beans). You can add mushroom, corn, peas, etc.
2tablespoonsSpring onion greensfor garnishing
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.
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.