Schezwan Veg Fried Rice
A fiery and flavorful Indo-Chinese classic, this fried rice gets its kick from spicy Schezwan sauce. Packed with crisp vegetables and perfectly cooked rice, it's a quick and satisfying one-pot meal.
For 4 servings
Prepare Rice and Vegetables
- For best results, use day-old refrigerated rice. Gently break up any clumps with a fork or your hands so the grains are separate.
- Finely chop the garlic, ginger, carrot, french beans, and capsicum. Shred the cabbage. Separate and chop the spring onion whites and greens, keeping them apart.
Stir-fry Aromatics and Vegetables
- Heat oil in a large wok or heavy-bottomed pan over high heat until it just starts to smoke.
- Add the chopped garlic, ginger, and green chilies. Sauté for 30 seconds until fragrant.
- Add the spring onion whites, chopped carrots, and french beans. Stir-fry for 2-3 minutes until they are tender-crisp.
- Add the capsicum and shredded cabbage. Continue to stir-fry for another 1-2 minutes. The vegetables should remain crunchy to provide texture.
Combine Rice and Sauces
- Add the cooked rice to the wok. Using a spatula, gently toss and mix the rice with the vegetables for about a minute.
- Add the Schezwan sauce, soy sauce, rice vinegar, salt, and white pepper powder.
- Increase the heat to maximum and toss everything together quickly for 2-3 minutes. Ensure every grain of rice is coated with the sauce and heated through.
Garnish and Serve
- Turn off the heat. Add the chopped spring onion greens and give it a final toss.
- Serve the Schezwan Veg Fried Rice immediately while hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, use day-old, refrigerated rice. It's drier and less likely to become mushy.
- 2High heat is crucial for fried rice. It gives the dish a smoky flavor, known as 'wok hei'.
- 3Do not overcrowd the pan. If needed, cook in two batches to ensure everything stir-fries properly instead of steaming.
- 4Finely chopping all vegetables ensures they cook quickly and evenly.
- 5Customize your sauce by adding a pinch of sugar to balance the heat or a dash of sesame oil at the end for aroma.
- 6Store leftovers in an airtight container in the refrigerator for up to 2 days.
Adapt it for your goals.
Protein Boost
Add 200g of cubed and fried tofu or paneer along with the vegetables for a protein-rich meal.
Mushroom MedleyMushroom Medley
Incorporate 1 cup of sliced mushrooms (like shiitake or button) and stir-fry them with the other vegetables for an umami flavor.
Egg Fried RiceEgg Fried Rice
Push the vegetables to one side of the wok, pour in 2 whisked eggs, scramble them, and then mix everything together before adding the rice.
Brown Rice VersionBrown Rice Version
For a healthier alternative, substitute white basmati rice with cooked brown rice. Note that it will have a nuttier flavor and chewier texture.
Why this is on our healthy list.
Rich in Fiber and Vitamins
Loaded with a variety of vegetables like carrots, cabbage, and capsicum, this dish is a good source of dietary fiber, vitamins A and C, which support digestion and immune function.
Provides Quick Energy
The base of this dish is rice, a complex carbohydrate that provides sustained energy, making it a fulfilling and satisfying meal.
Plant-Based Power
This recipe is entirely plant-based, offering a delicious way to incorporate more vegetables into your diet while being free from cholesterol.
Frequently asked questions
A single serving of Schezwan Veg Fried Rice (around 300g) contains approximately 350-450 calories. The exact count can vary based on the amount of oil and specific sauces used.