Schezwan Fried Rice | Schezwan Rice
Schezwan fried rice stands as a robust and zingy vegetarian stir-fry, showcasing a fiery and flavorful homemade Schezwan sauce. Brimming with a variety of vegetables, this uncomplicated recipe can be effortlessly crafted from scratch using wholesome components.
Ingredients
For Cooking Rice
- 1 cup basmati rice or long grained rice, 200 grams
- 3.5 cups water
- ½ teaspoon salt
- ¼ teaspoon oil – any neutral tasting oil
Other Ingredients
- 2 tablespoons toasted sesame oil or any neutral tasting oil
- ½ teaspoon finely chopped garlic or 2 to 3 small to medium garlic
- 1 or 2 spring onions (scallions) – finely chopped, reserve the greens for garnishing
- 1 teaspoon finely chopped celery (optional)
- 7 to 8 french beans – finely chopped
- ⅓ to ½ cup finely chopped carrots or 1 medium-sized carrot
- ½ cup chopped cabbage
- ⅓ cup chopped capsicum (green bell pepper) or 1 small capsicum
- 1 cup chopped button mushrooms – optional
- 2 tablespoons Schezwan sauce or add as required
- salt as required
- ¼ teaspoon crushed black pepper or add as required
- ½ teaspoon rice vinegar or apple cider vinegar or white vinegar
- 1 to 2 tablespoons chopped spring onion greens (scallion greens) – for garnish
Instructions
Cooking Rice
- Rinse rice very well till the water runs clear of starch. Soak the rice in enough water for 20 to 30 minutes.
- Drain all the water and keep the soaked rice aside.
- In a pot, bring water to a gentle boil adding salt and oil.
- Add the soaked and drained rice to the hot water.
- On a low to medium-low heat cook the rice without the lid.
- When the rice becomes al dente or just about cooked, remove the pot from fire and strain the rice.
- Gently rinse the rice in water so that they stop cooking and don’t stick to each other.
- Cover the rice and set aside. You can even cover and refrigerate the rice while you prep the veggies and herbs.
Making Schezwan Fried Rice
- Finely chop all the vegetables. You can even shred the vegetables in a food processor.
- Heat oil in a wok. Add garlic and sauté for a few seconds.
- Add the onions, celery and all the vegetables.
- Increase the heat and stir fry the vegetables on a medium-high to high heat.
- More finely the vegetables are chopped, more faster they will cook.
- Keep on stirring and tossing the vegetables continuously, so that they are equally browned and cooked.
- When the edges of the veggies starts to become light brown, add schezwan sauce.
- Stir and then add the cooked and cooled rice in portions. Mix and toss the rice with the veggies gently.
- Season with salt, pepper and vinegar. Stir and toss well so that the sauce coats all the rice grains evenly.
- Garnish with the spring onions greens.
- Serve schezwan fried rice as it is or with a side of veg manchurian, mushroom manchurian or gobi manchurian.
Nutrition
Calories: 353kcalCarbohydrates: 58gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 1367mgPotassium: 341mgFiber: 3gSugar: 5gVitamin A: 2685IUVitamin C: 23mgCalcium: 55mgIron: 1mg
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