Schezuan Fried Rice Recipe – Spicy Chili Vegetable Rice

Last Updated on 4 months by Neha Deshmukh

Schezuan Fried Rice Recipe – Spicy Chili Vegetable Rice

Introduction

Okay, let’s be real – who doesn’t love a good Schezuan Fried Rice? It’s that perfect blend of spicy, savory, and satisfying, and honestly, it’s my go-to when I’m craving something flavorful but don’t want to spend hours in the kitchen. I first made this when I was trying to recreate my favorite takeout dish, and after a few tries, I think I’ve nailed it! It’s become a family favorite, and I’m so excited to share my recipe with you. Get ready for a flavor explosion!

Why You’ll Love This Recipe

This Schezuan Fried Rice isn’t just delicious; it’s also surprisingly easy to make at home. It’s a fantastic way to use up leftover rice and any veggies you have hanging around in the fridge. Plus, you get to control the spice level – which is a huge win for me! It’s a vibrant, quick meal that’s perfect for a weeknight dinner or a festive gathering.

Ingredients

Here’s what you’ll need to whip up this amazing Schezuan Fried Rice:

• 1 cup basmati rice
• 2 cups water
• 2 tablespoons oil
• 1 large onion, finely chopped
• 1 tablespoon crushed ginger
• 1 tablespoon crushed garlic
• 1/2 cup finely chopped carrots
• 1/2 cup finely chopped beans
• 1/2 cup finely chopped potato
• 1/2 cup shredded cabbage
• 1/2 cup diced bell peppers
• 11 dried red chillies
• 2 tablespoons chilly vinegar
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things make this recipe truly special:

• Dried Red Chillies: Don’t skimp on these! They’re the key to that authentic Schezuan heat and flavor. The number of chillies can be adjusted to your spice preference, but 11 gives a lovely kick.
• Basmati Rice: This is the rice for fried rice. Its long grains stay separate and fluffy, unlike other varieties that can get sticky. Make sure to rinse it well before cooking!
• Chilly Vinegar: This isn’t your average vinegar. It adds a unique tang and depth of flavor that really elevates the sauce. You can find it at most Asian grocery stores, or online. If you absolutely can’t find it, a mix of rice vinegar and a pinch of chili powder can work in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse 1 cup of basmati rice under cold water until the water runs clear. Then, pop it into a pressure cooker with 2 cups of water and a tiny drop of oil. Pressure cook until it’s fully cooked, then spread it out on a plate to cool completely. This is crucial – warm rice will get mushy.
2. While the rice is cooling, let’s make the sauce. Soak 11 dried red chillies in warm water for about 10 minutes to soften them up. Then, blend them with the 2 tablespoons of chilly vinegar until you have a smooth, vibrant sauce.
3. Now, heat 2 tablespoons of oil in a large pan or wok over medium-high heat. Add 1 tablespoon of crushed ginger and 1 tablespoon of crushed garlic. Sauté for a minute or so until you can really smell that amazing aroma.
4. Add the 1 finely chopped onion and cook until it becomes translucent. Then, toss in the 1/2 cup chopped carrots, 1/2 cup beans, 1/2 cup potato, 1/2 cup shredded cabbage, and 1/2 cup diced bell peppers. Cook these veggies until they’re tender-crisp – you still want a little bite to them!
5. Pour in the Schezuan sauce you made earlier and cook for 2-3 minutes, stirring constantly, until everything is nicely coated.
6. Finally, add the cooled rice to the pan. Gently toss everything together, making sure the rice is evenly coated with the sauce and veggies. Give it a taste and add salt as needed.

Expert Tips

• Cool the Rice: Seriously, don’t skip this step! It’s the key to fluffy, non-sticky fried rice.
• High Heat: Using high heat helps to create that slightly charred, smoky flavor that’s characteristic of good fried rice.
• Don’t Overcrowd the Pan: If you’re making a large batch, it’s better to cook it in two batches to avoid overcrowding the pan.

Variations

• My Family’s Favorite: We love adding a handful of frozen peas towards the end for a pop of sweetness and color.
• Friend’s Request: My friend always asks me to add a sprinkle of roasted sesame seeds for extra flavor and crunch.
• Spicy Shrimp: Add cooked shrimp for a protein boost and a delicious seafood twist.

Vegan Adaptation

This recipe is already pretty close to vegan! Just double-check that your chilly vinegar doesn’t contain any animal-derived ingredients.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just ensure your chilly vinegar is also gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the number of dried red chillies to 5-6.
• Medium: Stick with the 11 dried red chillies.
• Hot: Add a pinch of cayenne pepper or a few extra dried red chillies!

Festival Adaptations (Chinese New Year, Diwali snack)

This is a fantastic dish to serve during Chinese New Year for a festive meal. For Diwali, it makes a wonderful savory snack alongside all the sweets!

Serving Suggestions

Serve your Schezuan Fried Rice hot, straight from the pan! It pairs perfectly with Indo-Chinese favorites like Manchurian, chili tofu, or spring rolls. A side of raita can also help cool things down if you’ve gone heavy on the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving. Note that the rice may lose some of its texture upon reheating.

FAQs

What type of rice is best for Schezuan Fried Rice?

Basmati rice is the best choice! Its long grains stay separate and fluffy, which is perfect for fried rice.

Can I make the Schezuan sauce ahead of time?

Absolutely! You can make the sauce a day or two in advance and store it in the refrigerator.

How can I adjust the spice level of this fried rice?

Adjust the number of dried red chillies used in the sauce. You can also add a pinch of cayenne pepper for extra heat.

What are some good protein additions to Schezuan Fried Rice?

Cooked shrimp, chicken, tofu, or paneer are all great protein additions.

How do I prevent the rice from becoming sticky when making fried rice?

Make sure to cool the rice completely before adding it to the pan. Using day-old rice is even better!