Schezwan Fried Rice Recipe – Quick Vegetable & Rice Stir-Fry

Last Updated on 4 months by Neha Deshmukh

Schezwan Fried Rice Recipe – Quick Vegetable & Rice Stir-Fry

Hey everyone! If you’re anything like me, sometimes you just need a quick, flavorful meal that comes together in minutes. And honestly, nothing hits the spot quite like a vibrant plate of Schezwan Fried Rice. I first made this when I was a student and needed something fast and satisfying – it’s been a weeknight staple ever since! It’s seriously the best way to use up leftover rice, and it’s packed with veggies. Let’s get cooking!

Why You’ll Love This Recipe

This Schezwan Fried Rice is a winner for so many reasons. It’s unbelievably quick – ready in under 30 minutes! It’s also super customizable; feel free to swap in your favorite vegetables. Plus, the flavor is just fantastic – that signature Schezwan kick is seriously addictive. It’s a guaranteed crowd-pleaser, and honestly, it’s just plain fun to make.

Ingredients

Here’s what you’ll need to whip up this delicious Schezwan Fried Rice:

• 4 tablespoons oil
• 0.25 cup very finely chopped beans (about 30g)
• 0.5 cup finely chopped cabbage (about 50g)
• 0.5 cup finely chopped carrots (about 50g)
• 0.5 cup finely chopped green capsicum (bell pepper) (about 50g)
• 0.5 cup very finely chopped onions (about 50g)
• 6 cups boiled rice/left over rice (approximately 720g)
• 1 packet of Schezwan Fried Rice Masala (usually around 50-60g)
• 2 tablespoons chopped spring onions (about 10g)

Ingredient Notes

Okay, let’s talk ingredients! A few things will really make this recipe shine.

First, the Ching’s Schezwan Fried Rice Masala is a game-changer. It’s what gives this dish that authentic, bold flavor. You can find it at most Asian grocery stores or online. Don’t skimp on this – it’s the star!

And speaking of stars, leftover or pre-boiled rice is essential. Freshly cooked rice will be too sticky and result in a mushy fried rice. Day-old rice that’s been refrigerated works perfectly. It dries out a bit, which is exactly what you want for stir-frying. I usually boil a big batch of rice on Sunday, just so I have some ready to go for quick meals like this during the week.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the oil in a wok or large frying pan over medium-high heat. You want it nice and hot!
2. Add the finely chopped beans, cabbage, carrots, green capsicum, and onions to the wok. Stir-fry for 2-3 minutes, until the vegetables start to soften but still have a bit of crunch.
3. Now, add the boiled rice gradually, breaking it up with your spatula as you go. Mix everything really well, ensuring the rice is coated with the oil and combined with the vegetables.
4. Empty the entire packet of Ching’s Schezwan Fried Rice Masala into the wok. Stir-fry for another 1-2 minutes, making sure the masala is evenly distributed throughout the rice and vegetables. You’ll start to smell that amazing Schezwan aroma!
5. Finally, garnish with the chopped spring onions and serve immediately.

Expert Tips

• High Heat is Key: Stir-frying is all about speed and high heat. This helps the vegetables stay crisp and prevents the rice from getting soggy.
• Don’t Overcrowd the Wok: If you’re making a large batch, it’s better to cook it in two portions to avoid overcrowding.
• Prep Everything First: Because stir-frying happens quickly, have all your ingredients chopped and ready to go before you start cooking. This is called mise en place and it’s a lifesaver!

Variations

This recipe is so versatile! Here are a few ways to make it your own:

• Spice Level Adjustment: If you like things extra spicy, add a pinch of red chili flakes or a dash of hot sauce. My friend, Priya, always adds a little extra chili powder – she can’t get enough heat!
• Vegetable Substitutions: Feel free to swap in other vegetables like peas, mushrooms, or cauliflower. Broccoli also works really well.
• Vegan Adaptation: Make sure your Schezwan Fried Rice Masala is vegan-friendly (some contain shrimp paste). There are plenty of great vegan options available now!

Serving Suggestions

Schezwan Fried Rice is fantastic on its own, but it also pairs well with other dishes. I love serving it with:

• Manchurian (vegetable or chicken)
• Spring Rolls
• A simple raita (yogurt dip) to cool things down

Storage Instructions

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

FAQs

Let’s answer some common questions:

• Is this recipe best with freshly cooked rice? Absolutely not! Leftover or pre-boiled rice is crucial for the right texture.
• Can I adjust the spice level of this Schezwan Fried Rice? Yes, definitely! Add more chili flakes or hot sauce to increase the heat.
• What vegetables can I substitute in this recipe? You can use almost any vegetable you like! Peas, mushrooms, and broccoli are all great options.
• How can I make this Schezwan Fried Rice ahead of time? It’s best enjoyed fresh, but you can chop the vegetables ahead of time to save some prep work.
• What is the best type of oil to use for stir-frying? Vegetable oil, canola oil, or peanut oil are all good choices. They have high smoke points, which is important for stir-frying.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!