schezwan veg fried rice recipe

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Recipe for Indo Chinese Veg Schezwan fried rice. This home style veg fried rice made Indian chinese style with sauces and store bought sauce / masala is a winner. Recipe with step by step pictures. Try this amazing Indo Chinese Veg Schezwan fried rice at home today.

Schezwan veg fried rice is the answer for everyone who loves to have their Indo Chinese fixings spicy. The main thing about the schezwan veg fried rice is the schezwan paste / masala that gives the heat and taste. I have used store bought schezwan chilli paste today. Its available in all major stores and tastes very good too.

Schezwan Fried rice is very easy to make when you have the mise en place ready. Just like the veggie trinity mirepoix in western cooking, there is a holy trinity of veggies in Chinese cooking too! Its the combination of Ginger, Garlic and Scallions / Spring onions. Use them generously whenever you make chinese food!!!

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First, lets talk about the rice. We will be using basmati rice for making fried rice. The whole idea is to get the texture right. Its very important that the grains of rice do not turn mushy. Here is how I do it. Wash and soak the basmati rice in water for 30 minutes. Drain the water. Add 1.5 cups of water to every cup of rice used. Cook in a pressure cooker, medium flame – for exactly 2 whistles. Switch off the flame and allow it to rest for 15 minutes. The pressure will release on its own during that time.

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After 15 minutes, open the cooker and fluff up the rice. Immediately, transfer the rice to 2-3 plates to cool it down completely. The rice needs to be completely cool before you start cooking the fried rice.
Note: For a very dry rice, release the pressure manually after 5 minutes.

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Now lets talk about the flame. High heat is very important in chinese cooking. The chinese restaurants use heavy burners that can cook and slightly char the veggies and meat in seconds. Even though, we cannot replicate that at home, keep the flame of the gas stove to the maximum it will go. Cooking the veggies on high heat will give it a slight char and flavour that’s desirable.

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Now, lets make the Schezwan fried rice with loaded vegetables.
Heat oil in a pan and add in the finely minced garlic and finely minced ginger. Fry for a couple of minutes. No need to fry for a long time. Just a couple of minutes is enough.
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Now comes the veggies. I do not like to use a lot of types of veggies in my fried rice. But its totally up to you. You can use whatever you find in your fridge. I have used finely chopped carrots, beans and a little cabbage. The flavour of cabbage is very essential for fried rice. You may add capsicum, corn, mushrooms etc… depending on what you like. Make sure you chop them as fine as possible so it cooks quickly! I have added roughly about two cups of veggies.
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Take a bowl and add in the salt, pepper powder, sugar and the sauces. The little sugar will balance the taste. Mix well. Add a little water if the sauce is too thick. If you want a very spicy fried rice, add a little more of the Schezwan paste. You can also add red chilli flakes if you like.
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Add in the sauces to the pan. Saute for a couple of minutes.
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Add in the cooled rice. Saute for a couple of minutes more. Cold rice works best while making any kind of fried rice. Overnite rice is the best.
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Add in the chopped spring onions. Mix well.
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Add in the capsicum. I like to add the capsicum at last so it stays crunchy. Finally add in the butter. Butter is the secret to a good restaurant style fried rice. It gives a delicious flavour to the rice and makes it really rich.
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Briefly saute for a minute and switch off the flame.
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Schezwan veg fried rice is ready.
Serve with gobi manchurianchilli paneer or sweet and sour fish
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Print
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schezwan veg fried rice recipe

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5 from 1 review

Recipe for Indo Chinese Veg Schezwan fried rice. This home style veg fried rice made Indian chinese style with sauces and store bought sauce / masala is a winner. Recipe with step by step pictures. Try this amazing Indo Chinese Veg Schezwan fried rice at home today.

  • Total Time: 35m
  • Yield: 3 servings 1x

Ingredients

Scale
  • 1.5 cups basmati rice (cook as instructed above)
  • 2 tablespoon peanut oil
  • 10 cloves garlic, finely minced
  • 1 inch ginger, finely minced
  • 2 cups finely chopped veggies
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper powder
  • 1 teaspoon sugar
  • 1 tablespoon schezwan paste
  • 1 tablespoon tomato ketchup
  • 1 teaspoon red chilli sauce
  • 2 teaspoon soya sauce
  • 1/3 cup finely chopped spring onion
  • 1 capsicum, finely chopped
  • 1 tablespoon butter, unsalted

 

Instructions

  • Heat oil in a pan and add in the finely minced garlic and finely minced ginger. Fry for a couple of minutes. No need to fry for a long time. Just a couple of minutes is enough.
  • Add in the veggies and saute for 3-4 minutes.
  • Take a bowl and add in the salt, pepper powder, sugar and the sauces. The little sugar will balance the taste. Mix well. Add a little water if the sauce is too thick. If you want a very spicy fried rice, add a little more of the Schezwan paste. You can also add red chilli flakes if you like. Add in the sauces to the pan. Saute for a couple of minutes.
  • Add in the cooled rice. Saute for a couple of minutes more. Cold rice works best while making any kind of fried rice. Overnite rice is the best.
  • Add in the chopped spring onions. Mix well. Add in the capsicum. I like to add the capsicum at last so it stays crunchy. Add in the butter.
  • Briefly saute for a minute and switch off the flame.

Notes

There is no need to use additional salt. I have used just 1/4 teaspoon. The sauces are already very salty. So be cautious while adding salt.

  • Author: Suguna Vinodh
  • Prep Time: 15m
  • Cook Time: 20m

1 thought on “schezwan veg fried rice recipe”

  1. I love Chinese food, especially Schezwan rice.
    But if you provide Schezwan chutney recipe, then it will be super cool.
    Thanks!!!






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