Schezwan Fried Rice
A quick and easy Indo-Chinese dish featuring bold flavors, stir-fried rice with spicy Schezwan sauce, and crispy vegetables, perfect for weeknight dinners.
Ingredients
For the Base
- 1 tbsp Vegetable Oil Use a neutral oil like canola or sunflower.
- 1 tsp Chopped Garlic Freshly chopped for best flavor.
- 1/4 cup Chopped Onion
- 1/2 cup Capsicum (chopped) Red or green bell pepper.
- 1/2 cup Carrot (chopped)
- 1.5 cups Cooked Rice Day-old rice is preferred.
For the Sauce & Seasoning
- 2 tbsp Schezwan Sauce Adjust the amount for less heat if desired.
- 1 tbsp Soy Sauce Low-sodium soy sauce can be used.
- 1 tbsp Vinegar White vinegar or rice vinegar can be used.
- 1/2 tsp Black Pepper Powder
- to taste Salt Adjust to taste after adding soy sauce.
To Serve
- to taste Coriander Leaves Garnish before serving.
Instructions
Preparation
- Prepare the cooked rice, ensuring it is cold or at room temperature to prevent clumping.
- Chop garlic, onion, capsicum, and carrot into small, even pieces.
Cooking
- Heat a wide pan or wok over medium-high heat and add the vegetable oil.
- Add the garlic and sauté for about 30 seconds until fragrant.
- Add chopped onion, capsicum, and carrot and stir-fry for about 2 minutes until slightly softened but still crisp.
- Stir in the Schezwan sauce, soy sauce, and vinegar. Mix well and let it sizzle for 20–30 seconds.
- Add the cooked rice and break up any clumps. Season with black pepper and salt to taste, and toss everything together for about 2 more minutes.
- Turn off the heat, transfer to a serving dish, and garnish with fresh coriander leaves before serving.
Notes
Use cold, day-old rice for best texture. Adjust Schezwan sauce for preferred spice level. Pair with plain yogurt or cucumber salad to balance flavors.