If you've been reading my blog for a while, then you know that I love recipes that are quick and easy to make. This Schezwan fried rice ticks both boxes. In addition, it is also colorful and loaded with vegetables. The one thing that does take time is making the Schezwan sauce. If you don't want to do that, you can use any brand of store bought Schezwan sauce. I have used homemade sauce, which I usually make in large quantities whenever I have the time, and store in the refrigerator. The sauce recipe will be shared in a different post.
What you need:
Rice - 1 cup, cooked and completely cooled
Oil - 2 tbsp.
Ginger - 1 inch piece, julienned
Garlic - 4 cloves, minced
Onion - 1 small, chopped into thin, long pieces
Celery - 1 stalk, chopped fine
Vegetables - 3/4 cup (I used a combination of cabbage, carrot, beans and peas)
Soy sauce - 1 tbsp.
Schezwan sauce - 1 tbsp, heaped (Don't be tempted to use more, as the sauce is quite spicy)
Salt - to taste
Spring onion greens - to garnish
In a large pan or wok, heat oil. Add ginger and garlic. Saute for a few seconds. Add onion and continue to saute. Stir in celery, followed by the vegetables. Saute on high heat for a few minutes. Add soy sauce and schezwan sauce and mix well. Add in the cooked, cooled rice and salt to taste and stir to ensure that the sauce and vegetables mix well with the rice. Garnish with chopped spring onion greens.
This can be served as is or with any Indo-Chinese curry of your choice.
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What you need:
Rice - 1 cup, cooked and completely cooled
Oil - 2 tbsp.
Ginger - 1 inch piece, julienned
Garlic - 4 cloves, minced
Onion - 1 small, chopped into thin, long pieces
Celery - 1 stalk, chopped fine
Vegetables - 3/4 cup (I used a combination of cabbage, carrot, beans and peas)
Soy sauce - 1 tbsp.
Schezwan sauce - 1 tbsp, heaped (Don't be tempted to use more, as the sauce is quite spicy)
Salt - to taste
Spring onion greens - to garnish
In a large pan or wok, heat oil. Add ginger and garlic. Saute for a few seconds. Add onion and continue to saute. Stir in celery, followed by the vegetables. Saute on high heat for a few minutes. Add soy sauce and schezwan sauce and mix well. Add in the cooked, cooled rice and salt to taste and stir to ensure that the sauce and vegetables mix well with the rice. Garnish with chopped spring onion greens.
This can be served as is or with any Indo-Chinese curry of your choice.
10 comments:
I haven’t had Chinese in a while now , and this rice sounds tempting and now I am craving to have some .
Never get bored of this sort of fried rice, can have this kind of fried rice even everyday without any fuss. Inviting Schezwan fried rice.
This is one of my favorites for sure!..your dish in the wok looks so appealing!..
Schezwan fried rice looks super delicious. It's one of my favorite fried rice and you have prepared it so well.
Wow! What a coincidence. I was just telling my family that I would be making schezwan Fried Rice for their lunch boxes tomorrow :).
I love this rice for all the same reasons you listed out.
I always keep schezwan sause bottle in my fridge. If I dont get anything to cook I make this rice. My favorite, though kids don't like eating it. Very colorful and flavorful rice recipe.
That rice looks so tempting! We love a good fried rice and I have a great recipe for the schezwan sauce. I am going to try this soon.
I love Indo-Chinese food and schezwan sauce is my favorite. This looks very delicious.
Schwann rice is my family favorite but I haven't made them for a while. You have just reminded me of that.
I love the way you've prepared the rice with less sauce and more vegetables. Simply tempting.
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