Schezwan Fried Rice
Sep 14, 2017, Updated Jan 02, 2018
Easy Schewzan Fried Rice made with homemade schezwan sauce. Tastes good as such or with Indo-Chinese dishes. Vegan & Gluten-free.
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Quick and easy Schezwan Fried Rice is flavored with spicy homemade schezwan sauce. Vegan and gluten-free!
Sarvesh takes his lunch box to office these days. I know, you must be wondering so what’s so special about it. Well for someone who never took lunch to work for years, it is indeed quite special and challenging. The challenging part is for me! I don’t have kids and my husband never took lunch to work, so how would have I ever known how challenging this can get. Seriously though, what to pack for lunch has become as difficult as what to cook for breakfast today. There are no answers, ever!
I am horrible at planning and I must have mentioned this several times on the blog. But these days, I am trying to plan ahead for his lunch box because I have been through those days, when you get up and have no idea what to make for breakfast and what to pack for lunch- it can get really tough. In such situations, what happens is that either you end up skipping breakfast or packing something like a peanut butter sandwich for lunch. Don’t get me wrong, I love peanut butter sandwiches, but I would prefer packing something more filling for his lunch than a plain PB sandwich. So remember I told you guys that I am making sauces like pesto and schezwan in bulk these days.
So this is what I do, I make them in bulk and freeze them. And then I make quick lunches like this Schezwan Fried Rice! It’s so easy to put together once you have the schezwan sauce ready. Simply toss everything together and you are done. Things can get even more easier if you have some leftover rice on hands. For this recipe, I first boiled the rice and then tossed it with the schezwan sauce but you my use pre-cooked rice as well.
This Schezwan Fried Rice
âś“ is spicy and flavorful
âś“ is vegan and gluten-free
âś“ comes together in minutes especially when you have schezwan sauce ready to go
âś“ perfect to pack in lunch boxes
âś“ also great for quick dinner/lunch
I know mostly all Indians love Indo-Chinese and I also know that many find it intimidating to make at home. It’s really not difficult to make Indo-Chinese at home, all you need is the right kitchen tools and the right ingredients. For example, having a large wok is must if you want to make Asian food. Also use authentic ingredients like celery, sesame oil and add ginger-garlic generously and you will see that your dishes will come out just fine!
What do you serve this schezwan fried rice with? You can eat it as such or serve it with Indo-Chinese dishes like Gobi Manchurian, Chilli Paneer etc. Enjoy!
Method
Wash jasmine rice in cold water till water turns clear. Soak the rice for 20-30 minutes in enough water. Rinse the water, drain and set aside.
Boil 5 cups of water with few drops of oil and pinch of salt. Add drained rice to boiling water. Cook uncovered till rice is 90% cooked aka al dente, this will take around 7-8 minutes.
Remove pot from heat and drain the water. Gently rinse the rice with cold water to stop further cooking. You may also add 1/2 teaspoon oil to prevent the rice sticking to one another. Set aside.
Heat oil in a wok on high heat. Add garlic, saute for few seconds.
Add spring onion whites and celery. Saute for 30 seconds on high heat.
Then add carrot and beans. Cook the veggies on high heat till lightly browned. I chopped the veggies very fine so they cooked pretty quickly, around 1-2 minute. 
Add schezwan sauce and stir.
Lower the heat and add the rice. Mix till everything is well combined. Add salt, white pepper powder and rice vinegar. Toss to combine.
Remove wok from heat, add spring onion greens and serve.
Serve schezwan fried rice with manchurian or chilli panner!
* You may add more schezwan sauce as per your taste and preference.
* The 20 minute prep time is time taken to soak the rice. In case you use pre-cooked rice, the prep time will be considerably less. Also the cooking time will then be less than 10 minutes!
* I have used jasmine rice in this recipe, you may use basmati rice or any other rice of choice.
Schezwan Fried Rice
Ingredients
- 1 cup jasmine rice soaked for 20-30 minutes
- 5 cups water
- 1 tablespoon sesame oil
- 2 garlic cloves chopped
- 4 stalks of spring onion chopped [white and green separated]
- 2 tablespoons finely chopped celery
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped green beans
- 1.5 tablespoons schezwan sauce or to taste
- 1/8 teaspoon white pepper powder
- 1 teaspoon rice vinegar or use regular white vinegar
- salt to taste
Instructions
- Wash jasmine rice in cold water till water turns clear. Soak the rice for 20-30 minutes in enough water. Rinse the water, drain and set aside.
- Boil 5 cups of water with few drops of oil and pinch of salt.
- Add drained rice to boiling water. Cook uncovered till rice is 90% cooked aka al dente, this will take around 7-8 minutes.
- Remove pot from heat and drain the water. Gently rinse the rice with cold water to stop further cooking. You may also add 1/2 teaspoon oil to prevent the rice sticking to one another. Set aside.
- Heat oil in a wok on high heat. Add garlic, saute for few seconds.
- Add spring onion whites and celery. Saute for 30 seconds on high heat and then add carrot and beans.
- Cook the veggies on high heat till lightly browned. I chopped the veggies very fine so they cooked pretty quickly, around 1-2 minute.
- Add schezwan sauce and stir.
- Lower the heat and add the rice. Mix till everything is well combined.
- Add salt, white pepper powder and rice vinegar. Toss to combine.
- Remove wok from heat, add spring onion greens and serve schezwan fried rice as such or any Indo-chinese dish of choice!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Schezwan Fried Rice
This fried rice is so good! I couldn’t stop eating it and it was so simple to make!
Thanks Mira!
I am bad at planning too! Love the recipe and the idea! Looking so good! Delicious!
Hi Manali,
Really enjoyed making this today (with the homemade sauce). Any tips on how to tone down the spice after the fried rice is made?
Thanks,
Madhuri
I would just add more boiled rice