Schezwan Fried Rice- Indian Style
Minal Sharma
Minal Sharma

Schezwan Fried Rice- Indian Style

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  • Cooked rice 2 cups
  • Butter 2 Tbsp
  • Salt to taste
  • Vinegar 2 teaspoons
  • French beans finely chopped4-6
  • Carrot finely chopped1 medium
  • onion 1 finely chopped
  • spring onion - 1/4 cup finely chopped
  • homemade schezuan sauce/readymade- 2 Tbsp
  • Chinese seasoning -1 tsp
  • **For schezuan sauce**
  • 15 dry red chili
  • 1/4 cup garlic, chopped
  • **Other ingredients...**
  • 1 Tbsp garlic, finely chopped
  • 1 tsp green chili, finely chopped
  • 1/2 Tbsp ginger, grated
  • 2 Tbsp onions, finely chopped
  • 1 cup clear vegetable stock
  • 1 Tbsp Cornflour mixed with 2 Tbsp water
  • 1 Tbsp white vinegar
  • 2 tsp sugar
  • A pinch Ajinomoto powder
  • 3 tbsp oil
  • Salt to taste


    Sauté your veggies and garlic: Heat you sauté pan, add 1 Tbsp butter and sauté the onions, carrots, and garlic until soft and cooked through.

    Make your homemade Schezuan Sauce: For that boil one cup of water and add the dry chilies and garlic and simmer for 8 to 10 min. Drain out the water and grind into a smooth paste in liquidizer using a little water. Heat the oil in a wok or frying pan and sauté the garlic, green chilies, ginger, onions, and celery for 1min. Add Cornflour, vinegar, sugar, Ajinomoto, and salt in the stock mix well and add to wok. Bring to a boil and keep aside. Use as required.

    Stir fry rice: Then turn the burner to high heat. Scooch the veggies over to one side of the pan, melt the remaining butter in the other half, and add the chilled rice, soy sauce, and schezwan sauce. Then stir to combine with the veggies and continue sautéing the rice, stirring every 15-20 seconds or so for 3 minutes, or until you notice the rice and veggies starting to brown slightly.

    Remove pan from heat. And stir in your green onions and sesame oil

    Taste and season. Give the rice a taste, and season with Chinese seasoning salt and pepper, plus any extra soy sauce or sesame oil if needed.

    Serve! Then dish it up and serve nice and warm!

    For a Detailed Recipe With All The Tips And Tricks Visit My Blog :


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