Spicy Schezwan Fried Rice
Schezwan Fried rice or Szechuan Fried rice is a very popular fried rice from the Indo Chinese cuisine. This spicy fried rice is unique and different because of the freshly made Schezwan sauce that is used.
Servings: 8 servings
Calories: 232kcal
Equipment
- wok
- spatula
- Blender
- Cutting board
- Knife
Ingredients
FOR THE SCHEZWAN SAUCE – (MAKES FOR 2 TIMES)
- 2 Guajillo chilies
- 4 Dry red chili
- 4 cloves Garlic
- 1 inch piece Ginger
FOR THE FRIED RICE –
- 2 cups Basmati rice or any long grained rice
- 2 cloves Garlic finely minced
- 1 large Onion Thinly sliced
- 1 cup Bell pepper Thinly sliced
- 1 cup Cabbage Thinly sliced
- 1 cup Carrots Thinly sliced
- 1 ½ Tablespoon Soy sauce
- 2 Tablespoon Schezwan sauce Or more based on your liking
- 1 Tablespoon Rice wine vinegar
- to taste Salt
- 1 Tablespoon Sesame oil
- 1 Tablespoon Olive oil
Instructions
To make the Schezwan Sauce
- Soak the chili in hot water for about 10 mins.
- Grind it along with the ginger and garlic into a paste. I also washed the mixer with little water and added it to the sauce.
To make the Fried Rice
- Soak the rice in water for a few minutes and then cook it.
- I use my instant pot to cook the rice. Measure the rice and then add water as needed and set it on rice mode. I also like to add a teaspoon of oil when cooking rice for fired rice as it helps to keep the rice from sticking.
- Once the rice is cooked, let it sit for about 15 minutes and then carefully spread it on a tray or wide bowl. I also like to refrigerate the room temperature rice for few minutes until we get ready with the rest of the prep work. If planning ahead, make rice the day before and let it chill in the refrigerator.
- Chop all the vegetables and keep it ready. We can either chop the vegetables finely in dice or in thin slices.
- Heat a wok and then add oil.
- Fry the minced garlic for about 30 secs and then immediately add the sliced onions.
- Sauté it for a minute and then add the bell pepper. Fry it for 2 minutes.
- Now add the rest of the vegetables and saute it for about 5-7 mins. Do not let the vegetables become mushy. They should have a crunch in them.
- Add very little salt (if needed) and black pepper and mix well. Keep in mind that the soy sauce has lot of salt in it.
- Next add all the sauces and vinegar and mix well.
- At the end add the rice and carefully mix without breaking the grains.
- Check for seasoning and serve hot.
Notes
Serving suggestions
- Schezwan fried rice is a main dish that goes well just by itself. I often serve it with Gobi Manchurian as my boys love that.
- This particular time I served it with Spicy stir fried tofu and it was delicious. I would serve it with tofu if I am not adding tofu in the Szechuan fried rice itself.
- Be sure to serve some hot sauce on the side for added heat. My favorite is homemade chili paste that I always have in hand. It tastes absolutely amazing with any noodle or stir fry dishes.
- Use the right kind of chili for the level of spiciness you prefer.
- Have all the ingredients chopped and ready before starting the cooking.
- If you are like me who often cooks Indo Chinese or Asian recipes, investing in a wok is an absolute must. The flavor and the browning that we get from cooking in the wok is very different from cooking in any other pan.
- Use long grain rice like basmati rice or jasmine rice. I personally love the flavor, texture and aroma of jasmine rice the best for Asian fried rice.
- Leftover rice works the best. So if planning ahead, make sure to cook the rice and refrigerate it.
- Use any other vegetable that you have in hand. We can also add tofu or paneer to the recipe Szechuan fried rice.
Nutrition
Calories: 232kcal | Carbohydrates: 44g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 207mg | Potassium: 241mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3387IU | Vitamin C: 46mg | Calcium: 34mg | Iron: 1mg