Schezwan Fried Rice Recipe – Easy Indo-Chinese Jasmine Rice

Last Updated on 2 months by Neha Deshmukh

Schezwan Fried Rice Recipe – Easy Indo-Chinese Jasmine Rice

Hey everyone! If you’re anything like me, sometimes you just crave that delicious, slightly spicy, totally satisfying goodness of Schezwan Fried Rice. It’s a staple in so many Indian-Chinese restaurants, and honestly, making it at home is way easier (and tastier!) than you think. I first made this when I was craving takeout but didn’t want to leave the house – and it quickly became a family favorite. Let’s get cooking!

Why You’ll Love This Recipe

This Schezwan Fried Rice is the perfect weeknight meal. It’s quick, flavorful, and a fantastic way to use up leftover rice. Plus, it’s totally customizable – you can adjust the spice level and add your favorite veggies. It’s a guaranteed crowd-pleaser, and honestly, it’s just fun to make!

Ingredients

Here’s what you’ll need to whip up a batch of this amazing fried rice:

• 1 cup jasmine rice
• 5 cups water
• 1 tablespoon sesame oil
• 2 garlic cloves
• 4 spring onion stalks
• 2 tablespoons celery
• ½ cup carrot, finely chopped
• ½ cup green beans, finely chopped
• 1.5 tablespoons Schezwan sauce
• ⅛ teaspoon white pepper powder
• 1 teaspoon rice vinegar
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Jasmine Rice: I love using jasmine rice for fried rice because of its lovely fragrance and slightly sticky texture. Basmati rice works in a pinch, but jasmine is my go-to. (About 180g dry weight)
• Sesame Oil: Don’t skip the sesame oil! It adds such a unique and nutty flavor. You can find it at most Asian grocery stores, or even in the international aisle of many supermarkets. I usually use toasted sesame oil for extra flavor.
• Schezwan Sauce: There are tons of Schezwan sauce brands out there. I personally like Everest, but feel free to use your favorite. You can also adjust the amount depending on how spicy you like things! Some regional variations are spicier than others, so taste as you go.
• White Pepper Powder: This might seem like an odd ingredient, but trust me! White pepper has a different flavor profile than black pepper – it’s a little more subtle and earthy. It really elevates the flavor of the fried rice.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the jasmine rice under cold water until the water runs clear. This gets rid of excess starch and helps prevent the rice from getting mushy. Then, soak it in water for 20-30 minutes. Drain well.
2. Bring 5 cups of water to a boil with a splash of oil and a pinch of salt. Add the drained rice and cook for 7-8 minutes, until it’s about 90% cooked. It should still have a slight bite to it. Drain the rice and rinse it with cold water to stop the cooking process.
3. Now, heat the sesame oil in a wok or large frying pan over medium-high heat. Add the minced garlic and sauté for just a few seconds, until fragrant. Be careful not to burn it!
4. Add the chopped spring onion whites and celery to the wok and stir-fry for about 30 seconds.
5. Toss in the finely chopped carrots and green beans. Cook on high heat for 1-2 minutes, until they’re lightly browned and slightly tender-crisp.
6. Add the Schezwan sauce and stir well to coat the vegetables. Then, add the cooked rice and gently stir to combine everything.
7. Season with salt, white pepper powder, and rice vinegar. Toss everything together until it’s evenly seasoned and heated through.
8. Finally, garnish with the chopped spring onion greens and serve hot!

Expert Tips

• Hot Wok = Best Results: A hot wok is key to getting that slightly charred, smoky flavor in your fried rice.
• Don’t Overcrowd the Pan: If you’re making a large batch, it’s better to cook the fried rice in two batches to avoid overcrowding the pan.
• Cold Rice is Your Friend: Using cold, cooked rice is essential for preventing mushy fried rice.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check that your Schezwan sauce doesn’t contain any fish sauce or other animal products.
• Spice Level Adjustment: If you like things extra spicy, add a pinch of red chili flakes or a dash of chili oil. If you prefer milder flavors, use less Schezwan sauce.
• Gluten-Free Considerations: Most Schezwan sauces contain gluten. Look for a gluten-free version or make your own!
• Festival/Celebration Adaptations: My friend makes this with shrimp and chicken for Lunar New Year – it’s a real showstopper!

Serving Suggestions

Schezwan Fried Rice is fantastic on its own, but it’s even better with some Indo-Chinese sides. I love serving it with:

• Manchurian (vegetable, chicken, or paneer)
• Chili Paneer
• Spring Rolls

Storage Instructions

Leftover Schezwan Fried Rice can be stored in an airtight container in the refrigerator for up to 2 days. Reheat it in a pan or microwave until heated through. It’s best enjoyed fresh, though!

FAQs

What type of rice is best for fried rice?

Jasmine rice is my favorite, but you can also use long-grain rice like basmati. The key is to use rice that’s slightly sticky and doesn’t get mushy easily.

Can I make Schezwan Fried Rice ahead of time?

You can cook the rice ahead of time and store it in the refrigerator. But I recommend assembling and frying the rice just before serving for the best texture and flavor.

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

Start with a smaller amount of Schezwan sauce and taste as you go. You can always add more, but you can’t take it away!

What is the best way to store leftover fried rice?

Store it in an airtight container in the refrigerator for up to 2 days.

Can I use a different oil instead of sesame oil?

You can use vegetable oil or peanut oil, but sesame oil really adds a unique flavor that I highly recommend!