Schezwan Fried Rice Recipe (Indo Chinese)

I am very proud of my homemade Schezwan sauce recipe. This spicy sauce has the perfect blend of spicy, tangy, and umami, and the flavors explode in your mouth. I almost always have a bottle in my refrigerator because it comes in very handy when making various Indo-Chinese-style recipes.

I recently used it to make this Schezwan fried rice recipe, and needless to say, it was a keeper. Whenever I have a recipe that I love, I make sure to share it with you all. So here you go!

Unlike mild vegetable fried rice, this version turns up the heat with a deep red, garlicky chili paste that coats every grain.

This Szechuan fried rice recipe is also customizable. You can load it with more veggies, add your choice of meat, or adjust the sauces to your liking.

I make this at least twice a month. My family loves it, and I love how it uses up leftover rice and odds-and-ends veggies sitting in my fridge. Once you nail the sauce, you will never order this from a restaurant again.

What Is Schezwan Fried Rice?

Schezwan fried rice (also spelled Szechuan or Sichuan fried rice) is a popular Indo-Chinese street food born in the Chinese-Indian kitchens of Kolkata. Cooks named it after China’s Sichuan province, famous for its bold, spicy cuisine. Indian chefs adapted those flavors using local chilies and pantry staples to create something completely new.

The dish gets its signature deep red color and intense heat from Schezwan sauce, a thick, garlicky paste made by blending soaked dried red chilies with ginger, garlic, vinegar, and soy. You stir-fry this sauce with cooked rice and crunchy vegetables on high heat to lock in that smoky restaurant flavor.

You will find Schezwan fried rice on almost every Indian-Chinese menu in India, from roadside food carts to upscale restaurants. It pairs beautifully with street-style chili paneer, Manchurian, or a fiery chicken side.

How To Make Schezwan Veg Fried Rice

Preparation

Blanch 1 cup of mixed vegetables in water. I used a mix of carrots, green beans, green bell peppers, and green cabbage. Heat 3 cups of water in a pan until it comes to a rolling boil. Add the veggies and cook for 30-40 seconds. The veggies should be cooked but retain a slight crunch. Drain and run the veggies under cold water to stop the cooking process.

Cut all vegetables roughly the same size so they cook evenly. Keep them slightly thick; you want crunch, not mush.

Chop the ginger, garlic, and spring onions and gather the remaining ingredients.

Stir Fry The Rice

Step 1: Heat 2 tablespoon oil in a wok over high heat. Once the oil is hot, add 2 teaspoon of finely chopped ginger and 2 teaspoon of finely chopped garlic, and fry for 10-12 seconds, stirring continuously. Don’t let the garlic brown; burnt garlic ruins the dish.

Step 2: Add blanched vegetables and saute for about a minute.

Step 3: Add ¼ cup of chopped spring onion greens and cook for 5-6 seconds.

Step 4: Now add the following ingredients and cook for 30-40 seconds.

• 2 tablespoon schezwan sauce
• 1 tablespoon white vinegar
• 1 teaspoon soy sauce
• 1 tablespoon tomato ketchup
• ½ teaspoon salt
• ¼ teaspoon MSG (optional)

Step 5: Add 2 cups of cooked and cooled rice and mix everything well. Cook for a minute.

Step 6: Check for salt and sauces. Add more if needed. Garnish with chopped spring onions. Serve hot.

Variations

• Schezwan egg fried rice: Scramble 2 eggs in the wok before adding aromatics, then set aside and stir back in at the end. Check my Schezwan Egg Fried Rice Recipe here.
• Schezwan chicken fried rice: Stir in 1 cup of cooked, diced chicken with the rice.
• Schezwan paneer fried rice: Pan-fry ½ cup paneer cubes until golden, then mix in at the final stage.
• Schezwan shrimp fried rice: Toss in pre-cooked shrimp during the last minute.

Serving Suggestions

You can serve spicy and delicious fried rice on its own or with delectable sides such as Veg Manchurian, Gobi Manchurian, Chili Paneer, Vegetables In Hot Garlic Sauce, or any other Indo-Chinese gravy you choose. 

As this rice is spicy and full of flavor, I also like to serve it as a main course with a side of some soup, such as Chinese Hot and Sour Soup, or starters, such as Spring Rolls or Momos.

Storage Suggestions

Leftover Schezwan fried rice can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, sprinkle 1-2 teaspoons of water over the rice and warm it in a hot wok for 2–3 minutes. The microwave works too: heat for 90 seconds, stir, then heat for another 30 seconds.

You can also freeze it for up to a month. Thaw, reheat, and serve.