Schezwan Fried Rice Recipe (Indo Chinese)
Make restaurant-style Schezwan fried rice in 20 minutes. Spicy, smoky, and loaded with veggies, this easy Indo-Chinese recipe uses pantry staples and tastes better than takeout.
Servings: 4 people
Ingredients
- 2 tablespoons oil
- 2 teaspoons finely chopped ginger
- 2 teaspoons finely chopped garlic
- 1 cup blanched mixed vegetables I have used carrots, green beans, bell peppers, and green cabbage. Check the notes on blanching.
- ¼ cup chopped spring onion greens
- 2 tablespoons Schezwan sauce
- 1 tablespoon white vinegar
- 1 teaspoon soy sauce
- 1 tablespoon tomato ketchup
- ½ teaspoon salt or to taste
- ¼ teaspoon MSG optional
- 2 cups cooked white rice cooled
Instructions
- Heat oil in a wok over high heat.
- Once the oil is hot, add ginger and garlic and fry for 10-12 seconds, stirring continuously. Don’t let the garlic brown; burnt garlic ruins the dish.
- Add blanched vegetables and saute for about a minute.
- Add spring onion greens and cook for 5-6 seconds.
- Now add schezwan sauce, white vinegar, soy sauce, tomato ketchup, salt, and MSG, and cook for 30-40 seconds.
- Add the cooked rice and mix everything well. Cook for a minute.
- Check for salt and sauces. Add more if needed.
- Garnish with spring onion greens. Serve hot.
Video
Notes
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.
Keep all the ingredients ready before starting to cook the fried rice. You need to quickly add ingredients one at a time and cook them over high heat to get the best flavor.
Cook on the highest heat your stove allows. This is non-negotiable. The smoky “wok hei” flavor only happens when food sears against blazing-hot metal.
Add the sauce to the wok, not over the rice. Pouring sauce directly onto the hot pan instantly caramelizes it. Drizzling it over rice just makes everything soggy.
Don’t overcrowd the wok. Cook in batches if doubling the recipe. Too much rice steams instead of frying.
Nutrition
Calories: 200kcal | Carbohydrates: 31g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 604mg | Potassium: 175mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2403IU | Vitamin C: 11mg | Calcium: 28mg | Iron: 1mg
