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Schezwan Fried Rice (Indo-Chinese)

Schezwan Fried Rice

Schezwan Fried Rice is a popular Indo-Chinese stir-fry dish known for its bold, spicy flavors and vibrant mix of vegetables and cooked rice tossed in a signature Schezwan sauce. It is a staple at street carts and restaurants across India, often served with vegetable manchurian or other Chinese-inspired dishes.
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Prep Time 15 minutes
Cook Time 26 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • Basmati rice or long-grained rice: 2 cups (400 g) cooked and cooled
  • Neutral oil or sesame oil: 2–5 tablespoons (30–75 mL)
  • Garlic: 2–3 cloves finely minced (approx. 1–2 tsp)
  • Ginger: 1–2 tsp finely chopped or grated
  • Green onions scallions: 2–4 stalks, sliced (white and green parts separated)
  • Mixed vegetables: 1–2 cups 250–500 g, including carrots, cabbage, green beans, bell peppers, and/or mushrooms
  • Schezwan sauce: 1.5–3 tablespoons 22–45 mL, adjusted to taste
  • Soy sauce: 1–2 tablespoons 15–30 mL
  • Rice vinegar or white vinegar: 1–2 tablespoons (15–30 mL)
  • Tomato ketchup: 1–2 tablespoons 15–30 mL
  • Red chili powder optional: 1/2–1 teaspoon (2–5 g), for extra heat
  • Salt: To taste
  • Black pepper powder: 1/4–1/2 teaspoon 1–3 g
  • Sugar optional: 1/4 teaspoon (1 g) for balance
  • Fresh cilantro coriander: For garnish (optional)

Equipment

  • Wok or large skillet
  • Wooden spoon or spatula
  • Colander (for rinsing rice)
  • Measuring spoons and cups
  • Knife and cutting board

Method
 

  1. Prepare the rice: Cook 2 cups of basmati rice with 4 cups of water, 1/2 tsp salt, and 1/4 tsp oil until al dente. Drain, rinse under cold water to stop cooking, and cool completely. Refrigerate if needed to prevent clumping.
  2. Heat 2–3 tablespoons of oil in a wok or large skillet over high heat until shimmering.
  3. Add minced garlic, ginger, and green chili (if using) and stir-fry for 10–15 seconds until fragrant.
  4. Add chopped onions and sauté for 1–2 minutes until translucent.
  5. Add mixed vegetables (carrots, cabbage, green beans, bell peppers, etc.) and stir-fry for 3–5 minutes until tender-crisp.
  6. Reduce heat slightly, then add Schezwan sauce, soy sauce, rice vinegar, tomato ketchup, chili powder (if using), salt, and pepper.
  7. Stir well and cook for 30–40 seconds to blend flavors.
  8. Add the cooled cooked rice and toss continuously for 3–5 minutes until the rice is heated through and evenly coated with sauce.
  9. Taste and adjust seasoning—add more salt, sauce, or vinegar as needed.
  10. Garnish with sliced green onions and fresh cilantro.
  11. Serve immediately while hot.

Notes

Safety Notes:
Use caution when handling hot oil and sharp knives. Ensure all ingredients are cooked to safe temperatures, especially if using raw vegetables or tofu.
Keep the wok over high heat but avoid burning the sauce.
Substitutions:
Use jasmine rice instead of basmati.
Substitute Schezwan sauce with a mix of chili garlic sauce and tomato paste if unavailable.
Replace sesame oil with neutral oil like vegetable or canola oil.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over medium heat with a splash of water to restore moisture.
Pro Tips:
Use day-old, cooled rice for best texture—freshly cooked rice can become mushy.
For a homemade Schezwan sauce, blend dried red chilies, garlic, ginger, and vinegar.
Stir continuously to prevent sticking and ensure even cooking.