RecipesSchezwan Fried Rice


For Cooking Rice

  • 1 cup basmati rice or long-grained rice, 200 grams
  • 3.5 cups water
  • 1/2 teaspoon salt
  • 1/4 teaspoon oil - any neutral-tasting oil

Other Ingredients

  • 2 tablespoons toasted sesame oil or any neutral-tasting oil
  • 1/2 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
  • 1/3 to 1/2 cup finely chopped carrots or 1 medium-sized carrot
  • 1/2 cup chopped cabbage
  • 1/3 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
  • 1/4 teaspoon crushed black pepper or add as required
  • 1/2 teaspoon rice vinegar or apple cider vinegar or white vinegar
  • 1 to 2 tablespoons chopped spring onion greens (scallion greens) – for garnish

What is even better than simple fried rice? Schezwan Fried Rice of course! This dish is made with aromatic spices, such as cloves and cumin, and is simply amazing. Whether you're looking for a quick and easy meal, or you're in the mood for something more extravagant, Schezwan Fried Rice is a perfect choice.



In a pot, bring water to a gentle boil adding salt and oil.


Add the soaked and drained rice to the hot water.


When the rice becomes al dente or just about cooked, remove the pot from fire and strain the rice.


Cover the rice and set aside. You can even cover and refrigerate the rice while you prep the veggies and herbs.


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 medium-high to high heat.


The more finely the vegetables are chopped, the 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 start 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 spring onions and greens.


Serve schezwan fried rice as it is or with a side of veg manchurian, mushroom manchurian or gobi manchurian.