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Schezwan Fried Rice Recipe, How to make Schezwan Fried Rice or Spicy Chinese Style Fried Rice

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Schezwan Fried Rice is an Indo-Chinese delicacy that is very popular across India. Be it roadside joints in Mumbai or niche restaurants in Bangalore, Schezwan Fried Rice is found on all the major menus. But as you all know, I like to experiment with different cuisines so much that Schezwan Fried Rice couldn’t be given a miss. Tad spicy, you can relish it as it is or with an accompaniment of scrumptious Vegetables in Chinese Chili Garlic Sauce. When I made Shezwan Fried Rice for the first time, it turned out to be good but I felt like it missed something, on doing some research, I found out that the key to preparing delicious, restaurant-style Schezwan Fried Rice is to add freshly cut celery while preparing Schezwan Fried Rice. It lends a very nice aroma to the dish and makes it tastier as well. If you don’t have access to celery, you can use coriander as well and Indianize it a bit.
The recipe to make Schezwan rice is fairly simple and it is a very good way to use the left over rice. It requires a lot of garlic, various sauces, celery and vegetables. If you are pressed on time, you can buy Schezwan sauce from market and use it instead of making the sauce at home. Make it along with a Chinese Style curry for a complete meal.
Plan an Indo-Chinese dinner night and include Schezwan Fried Rice on the menu or savour it when are feeling too lazy to make an elaborate meal. It ensures to tickle the taste buds! Following is my recipe for quickly making this dish, read it at your ease:
And if you like this recipe, do try our other Schezwan and Indo Chinese Recipes
Shrimp Chow Mein

 Schezwan Fried Rice

Schezwan Fried Rice is quick and easy to make Indo Chinese style Spicy rice. Use your left over rice to make this delicious recipe.
Schezwan Fried Rice is quick and easy to make Indo Chinese style Spicy rice. Use your left over rice to make this delicious recipe.

Schezwan Fried Rice

5 from 1 vote
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Shezwan Fried Rice

Course Vegetarian Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Author Neha Mathur

Ingredients

  • Dry red chilies - 10-12 use less if you like less spicy
  • Garlic- 8-10 cloves
  • Oil - 1 tsp
  • Celery - 2 tbsp chopped
  • Brown sugar - 1 tbsp
  • Spring onion - 1 tbsp and for garnishing
  • Vinegar - 1 tbsp
  • Tomato ketchup - 1 tbsp
  • MSG - 1/4 tsp Optional
  • Salt to taste
  • Corn flour - 1/2 tbsp
  • Water - 1 cup
  • Sesame oil - 1 tbsp
  • Ginger - 1 inch piece grated
  • Mixed vegetables - 1 cup I used carrots, bell peppers, broccoli and cabbage
  • Cooked rice - 2 cups

Instructions

  1. Soak dry red chilies and garlic in water for 20 minutes.
  2. Discard water
  3. Blend in a blender to make a paste.
  4. Heat sesame oil in a pan.
  5. Add the chili garlic paste in the pan.
  6. Add celery, brown sugar, spring onions, vinegar, tomato ketchup, MSG and salt.
  7. Dissolve cornflour in 1 cup water and add it to the sauce.
  8. Cook till sauce thickens.
  9. Remove the pan from heat and let the sauce cool.
  10. Add sesame oil in a pan.
  11. Add the chopped vegetables.
  12. Cook for a minute.
  13. Add the cooked rice and the schezwan sauce. ( I used the entire sauce as I like my rice spicy. You can use it according to your taste )
  14. Mix well and fry rice for 2-3 minutes.
  15. Add salt according to your taste.
  16. Garnish with spring onion greens.
  17. Serve hot.

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