Schezwan Fried Rice
Restaurant-style schezwan fried rice made with day-old basmati rice, vibrant vegetables, and bold schezwan sauce, ready in under 20 minutes.
Equipment
- Wok or heavy-bottomed frying pan
Ingredients
For the fried rice
- 2 cups cooked loosened with fingers; day-old basmati rice
- 3 to 4 tablespoons schezwan sauce store-bought or homemade
- 2 tablespoons sesame oil or neutral oil
- 4 to 5 cloves garlic finely minced
- 1 teaspoon fresh ginger grated
- 1/2 cup spring onions whites and greens separated
- 1/2 cup capsicum green or mixed colors; finely diced
- 1/3 cup carrot finely diced
- 1/3 cup cabbage finely shredded
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- Salt to taste
Garnish
- Spring onion greens, sliced thin
- White sesame seeds (optional)
Instructions
Prep the rice
- Use rice cooked the day before and refrigerated overnight. Fresh rice has too much moisture and will steam instead of fry.
- Spread the cold rice in a bowl and break up any large clumps with your fingers before starting.
Heat the pan
- Set your wok or heaviest pan over the highest heat your stove allows. Let it get fully hot before adding oil, about 2 minutes.
- You want to see a faint wisp of smoke before adding anything. This gives the fried rice a slightly charred, restaurant edge.
Cook the aromatics
- Add the oil. The moment it shimmers, add garlic and the white part of the spring onion. Stir constantly for 30 to 40 seconds until fragrant and just starting to turn golden.
- Add ginger and stir for another 15 seconds.
Stir-fry the vegetables
- Add carrot first (it needs the most time), then capsicum, then cabbage.
- Keep the heat high and stir-fry for 2 to 3 minutes. The vegetables should be just tender with a slight bite.
Add the rice
- Push the vegetables to the sides and add the cold rice to the center of the pan. Let it sit undisturbed for 30 seconds so the bottom layer gets a little color.
- Mix everything together and stir-fry on high heat for 1 to 2 minutes.
Season and sauce
- Add soy sauce and rice vinegar, stir to combine. Then add the schezwan sauce and mix well until every grain is coated.
- Taste and adjust salt. The schezwan sauce is already salty, so add extra salt cautiously.
Finish and serve
- Remove from heat. Top with spring onion greens and sesame seeds if using. Serve immediately.
Notes
If making a large batch, fry in two smaller rounds. Overcrowding the pan drops the temperature and the rice goes soft instead of fried.
Fresh rice: If you only have freshly cooked rice, spread it on a plate and refrigerate for at least 30 minutes to remove excess moisture before using.
Homemade schezwan sauce: Soak 8 to 10 dried Kashmiri red chilies, blend with 8 garlic cloves, 1 inch ginger, 1 tablespoon vinegar, 2 tablespoons soy sauce, and a pinch of sugar. Cook down in oil until thick and glossy. Store in the fridge for up to 2 weeks.
Protein additions: Diced tofu (pan-fried until crispy) or scrambled paneer work well for a more filling bowl.
Egg option: Push the rice to the sides after saucing, crack 1 to 2 eggs into the center, and scramble on high heat before mixing in.
Vegan check: Confirm your schezwan sauce and soy sauce contain no oyster sauce or fish sauce. Most Indian grocery store brands are vegan.
Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a hot pan with a small splash of water to loosen, not in the microwave if possible.
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