Schezwan fried rice

By Radha Nelanti

Jan, 17th


2 persons
Cook Time
25 minutes
13 - 15


  • Rice
  • Water
  • Salt
  • Oil
  • Sesame oil
  • Garlic
  • Onion
  • Coriander
  • Beans
  • Carrot
  • Cabbage
  • Capsicum
  • Schezwan sauce
  • Vinegar
  • Spring onions


  • 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.