Schezwan Fried Rice Recipe Whiskaffair

on May 02, 2024, Updated Aug 29, 2024 You can also try some of my other favorite rice recipes – Cilantro Lemon Rice, Thai Fried Rice, Egg Fried Rice, Chicken Fried Rice, and Mushroom Fried Rice. I am very proud of my homemade Schezwan sauce recipe. It 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, and needless to say, it was a keepsake recipe, too. Whenever I have a recipe that I love, I make sure to share it with you all. So here you go!

About Schezwan Fried Rice

Schezwan Fried Rice is an Indo-Chinese dish in which cooked rice is stir-fried with a few sauces, seasoning, protein, and veggies. It is served at street carts selling Chinese-style food all over India, and many restaurants also have it on their menu. This dish is quick and easy to make. It uses a few simple ingredients and is a great way to use leftover rice. This Szechuan fried rice recipe is also customizable. You can load it with more veggies to make it healthier, add a protein of your choice, or adjust the sauces to your liking.

Serving Suggestions

You can serve spicy and delicious fried rice on its own or with delectable sides such as Veg Manchurian, Chilli Chicken, Vegetables In Hot Garlic Sauce, or any other Indo-Chinese gravy you choose. If you use hot rice, the result can be mushy and sticky. Day-old rice or properly cooled rice will give you separate grains. White rice can also be replaced with cooked brown rice, quinoa, or couscous. If you are making fresh rice, let it cool down fully before you make this fried rice. Vegetables – I have added carrots, green bell peppers (capsicum), green beans, and green cabbage, but you can add more vegetables. Some examples are mushrooms, corn, purple cabbage, and zucchini. Sauce – You will need Schezwan sauce, dark soy sauce, and tomato ketchup. I use my homemade Schezwan Sauce, but you can also use store-bought. MSG (Ajinomoto) – This is optional but adds a nice umami taste to Indo-Chinese-style recipes. Do not use it if you are allergic to it or pregnant. Oil – Use any cooking oil. Others – You will also need white vinegar, ginger, garlic, spring onion greens, and salt. Once the oil is hot, add 2 teaspoon finely chopped ginger and 2 teaspoon finely chopped garlic and fry for 10-12 seconds, stirring continuously. Add 1 cup of finely chopped vegetables and saute for about a minute. I used a mix of carrots, green beans, green bell peppers, and green cabbage. The veggies should be cooked but retain a slight crunch. Now add the following ingredients and cook for 30-40 seconds.

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

Check for salt and sauces. Add more if needed. Garnish with spring onion greens. Serve hot. 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 some starters such as Spring Rolls or Momos.