Schezwan Fried Rice Recipe – Simple Food Dishes
I remember the first time I tried Schezwan Fried Rice. A small restaurant in my town served it, and I was blown away by the explosion of flavors that danced on my palate. With just one forkful, I was transported to a world of bold spices and vibrant colors. The combination of fragrant rice, crunchy vegetables, and that iconic Schezwan sauce left a memorable impression.
Fast forward to today, I’ve made this dish countless times in my kitchen. Each attempt has refined my approach, and I've gathered a bounty of tips and tricks along the way. My goal today is to share the secrets of making your Schezwan Fried Rice not only delicious but also uniquely your own.
What is Schezwan Fried Rice?
Schezwan Fried Rice is a popular Indo-Chinese dish. It combines cooked rice with a rich and spicy sauce that originates from the Sichuan province of China.
The blend of fresh vegetables, aromatic spices, and sauces creates a dish that is flavorful and satisfying. It's often accompanied by a variety of proteins, from chicken to tofu, making it versatile and appealing to many.
Why Does This Recipe Work?
Understanding why this recipe stands out may help you appreciate its greatness.
1. Bold Flavors: The Schezwan sauce is packed with spices, garlic, and ginger. This robust flavor profile is addictive. You’ll find yourself going back for seconds, dreaming even of thirds.
2. Versatile Ingredients: You can switch up the veg according to what’s in your fridge or your personal preferences. Carrots, bell peppers, even zucchini—everything has a place in this dish.
3. Quick Preparation: A busy evening? No problem. This recipe can be prepared in less than 30 minutes. You'll save your sanity while impressing your taste buds.
4. Health Conscious: By controlling the ingredients, you can ensure your dish is healthier. Use brown rice, add more veggies, or limit the oil. That’s the beauty of making it at home.
Ingredients You'll Need to Make This Schezwan Fried Rice
Before you don your apron, let’s gather the essentials. Here’s what you need:
For the Rice-Quinoa Mixture
- 3/4 cup white basmati rice: This gives the dish a fragrant kick.
- 1/4 cup quinoa (or more basmati rice): Adds a nutty flavor and protein.
- 1 1/2 cups water (or broth): Use broth for an even richer taste.
For the Fried Rice
- 2 teaspoons vegetable oil: Necessary for sautéing without overpowering the flavors.
- 4 cloves garlic, minced: Essential for that aromatic hit.
- 1-inch piece fresh ginger, minced: Provides warmth and depth.
- 1 hot green chili (e.g., Serrano): Adjust to your spice level.
- 1/4 cup diced red onion: Adds sweetness and a bit of crunch.
- 1/4 cup diced carrots: Sweet and vibrant.
- 1/4 cup diced bell peppers: Use a mix for more color.
- 1/4 cup shredded cabbage: For an added crunch.
- 2 tablespoons chopped green onions: For garnish and flavor.
- 2 tablespoons chopped cilantro stems: Adds freshness (use leaves for garnish).
- 1 tablespoon tomato ketchup: For sweetness and body.
- 2 teaspoons vinegar: Balances out the flavors.
- 1 tablespoon soy sauce (or tamari for gluten-free): Essential for umami depth.
- 1 tablespoon Kashmiri chili powder: For that beautiful color and spice (use paprika as a milder option).
- 2 tablespoons ginger-garlic paste: Use store-bought or make your own.
- 1/8 teaspoon white pepper: For a gentle heat.
- 1/2 teaspoon salt: Adjust to taste.
For Garnish
- Freshly cracked black pepper: Adds an extra kick.
- Reserved green onions for garnish: Brightens the plate.
How to Make This?
The journey to crafting the perfect Schezwan Fried Rice begins here.
Step 1: Prepare the Rice-Quinoa Mixture
Rinse basmati rice and quinoa under cold water until the water runs clear. This helps remove excess starch and improves the texture. Combine both in a saucepan with 1.5 cups of water (or broth). Bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until cooked. Let it cool.
Step 2: Prepare the Veggies
While the rice is cooking, chop your veggies. You want everything ready for a quick stir-fry. The prep is often the hardest part; so a sharp knife will do wonders here!
Step 3: Heat the Oil
In a large pan or wok, heat the vegetable oil over medium-high heat. It should shimmer slightly when it’s ready.
Step 4: Sauté Aromatics
Add minced garlic and ginger first. The garlic will turn golden, and your kitchen will smell divine. Then toss in the minced green chili, allowing its heat to bloom.
Step 5: Add the Veggies
Introduce onions, carrots, and bell peppers. Stir-fry for about 3-4 minutes until they soften slightly. Follow it with shredded cabbage, allowing it to soften without losing its crunch.
Step 6: Combine Rice and Sauce
Add your cooled rice-quinoa mixture to the pan. Drizzle in the soy sauce, vinegar, and tomato ketchup. Mix it all together, ensuring every grain is coated with the seasoning during this lively stir.
Step 7: Spice It Up
Sprinkle in Kashmiri chili powder, ginger-garlic paste, white pepper, and salt. Stir well and ensure that all ingredients mingle and heat through, about another 3-5 minutes.
Step 8: Serve Hot
Transfer your colorful fried rice to a serving plate. Garnish with chopped green onions, cilantro, and cracked black pepper for that extra zip. Your masterpiece is ready to be devoured!
Tips for Making Schezwan Fried Rice
Here are some clever hints to make your cooking adventure smoother and tastier.
- Use Day-Old Rice: If you can. This prevents clumping and creates a better texture.
- Be Generous with Veggies: The more, the merrier! Load up on whatever veggies are on hand for added flavor and nutrition.
- Don’t Skip the Garnish: A little sprinkle of green onions or cilantro goes a long way in eye appeal and flavor.
- Adjust Spice Levels: Always taste as you go. Whether you love it spicy or mild, you’re in control here.
- Batch Cooking: This dish can serve a crowd and makes excellent leftovers. Scale it up and enjoy several meals.
Nutrition Information
Considering these values will help you enjoy this dish guilt-free. Per serving:
- Calories: 350
- Protein: 9g
- Carbs: 62g
- Fat: 9g
- Fiber: 4g
Remember, values can vary based on ingredient modifications and portion sizes.
How to Store the Leftovers?
Storing leftovers is straightforward. First, allow the rice to cool completely. Then transfer it into an airtight container. Refrigerate for up to 3-4 days. When reheating, add a splash of water to prevent drying out, and use a microwave or stovetop.
Recommended Side Dishes for Schezwan Fried Rice
You can make your meal feel more complete with these sides.
1. Veggie Spring Rolls: These crispy delights offer a crunchy contrast and a bite of freshness.
2. Burnt Garlic Noodles: A flavor-packed side that pairs well with the rice while maintaining an elegant touch.
3. Manchurian Curry: Choose veg, chicken, or paneer. This dish’s sauce matches the rice’s spice and flavor complexity.
4. Stir-Fried Broccoli: A light vegetable dish that can bring balance. It’s quick to whip up and adds nutritional value to your meal.
Substitute Options for the Ingredients
Sometimes, life takes you by surprise, and you don’t have all the ingredients. Here’s what you can use instead.
1. Basmati Rice: Any long-grain rice like jasmine, or even brown rice for added nutrients.
2. Quinoa: Omit it, or replace it with more rice. For a different texture, use couscous.
3. Soy Sauce: Coconut aminos or liquid aminos can provide a similar flavor without the gluten.
4. Vegetables: Feel free to use what you have. Peas, mushrooms, or even corn can work nicely.
Conclusion
Schezwan Fried Rice is more than mere sustenance; it’s a celebration of flavors that invites you to gather around the table with loved ones. This dish showcases the joys of cooking, where creativity meets tradition in a quick and straightforward recipe.
Whether you decide to spend a week refining the recipe or just whip it up on a busy night, it’ll undoubtedly become a cherished favorite. So don your apron and dive into this adventure, and remember, good food inspires good company.
You'll also like the following recipes!
When you're contemplating a dinner that includes Schezwan Fried Rice, it’s essential to think about the accompaniments. This dish is rich in flavor and can hold its own, but the right pairings can elevate your meal.
Crunchy and filled with veggies or meat, these Spring Rolls add a delightful texture that complements the rice’s warmth and depth.
Whether chicken, vegetable, or paneer, these sweet and spicy Manchurian balls bring a burst of flavor that matches the intensity of the fried rice.
The tofu’s crisp exterior and soft interior contrast nicely with the rice.
If you're craving protein, this dish is a classic. The spice from the chicken works in harmony with the rice.
Now that we have some ideas for pairing, let’s dive deep into Schezwan Fried Rice itself, a dish that is not just a meal, but an experience.
- 3/4 cup white basmati rice
- 1/4 cup quinoa (or additional white basmati rice, if preferred)
- 1 1/2 cups water (or broth)
- 2 teaspoons vegetable oil
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 1 hot green chili, such as Serrano or Indian, minced
- 1/4 cup diced red onion
- 1/4 cup diced carrots
- 1/4 cup diced bell peppers
- 1/4 cup shredded cabbage
- 2 tablespoons chopped green onions (use the whites for cooking, save the greens for garnish)
- 2 tablespoons chopped cilantro stems (or cilantro leaves, if preferred)
- 1 tablespoon tomato ketchup
- 2 teaspoons vinegar
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon Kashmiri chili powder (or substitute with paprika for less heat)
- 2 tablespoons ginger-garlic paste (or make your own with 4 cloves garlic and 1/2 inch ginger blended with a splash of rice vinegar)
- 1/8 teaspoon white pepper (or adjust to taste)
- 1/2 teaspoon salt (to taste)
- Freshly cracked black pepper
- Reserved green onions for garnish
- Rinse basmati rice and quinoa under cold water until the water runs clear. This helps remove excess starch and improves the texture. Combine both in a saucepan with 1.5 cups of water (or broth). Bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until cooked. Let it cool.
- While the rice is cooking, chop your veggies. You want everything ready for a quick stir-fry. The prep is often the hardest part; so a sharp knife will do wonders here!
- In a large pan or wok, heat the vegetable oil over medium-high heat. It should shimmer slightly when it’s ready.
- Add minced garlic and ginger first. The garlic will turn golden, and your kitchen will smell divine. Then toss in the minced green chili, allowing its heat to bloom.
- Introduce onions, carrots, and bell peppers. Stir-fry for about 3-4 minutes until they soften slightly. Follow it with shredded cabbage, allowing it to soften without losing its crunch.
- Add your cooled rice-quinoa mixture to the pan. Drizzle in the soy sauce, vinegar, and tomato ketchup. Mix it all together, ensuring every grain is coated with the seasoning during this lively stir.
- Sprinkle in Kashmiri chili powder, ginger-garlic paste, white pepper, and salt. Stir well and ensure that all ingredients mingle and heat through, about another 3-5 minutes.
- Transfer your colorful fried rice to a serving plate. Garnish with chopped green onions, cilantro, and cracked black pepper for that extra zip. Your masterpiece is ready to be devoured!
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 9g14%
- Total Carbohydrate 62g21%
- Dietary Fiber 4g16%
- Protein 9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Use Day-Old Rice: If you can. This prevents clumping and creates a better texture.
- Be Generous with Veggies: The more, the merrier! Load up on whatever veggies are on hand for added flavor and nutrition.
- Don’t Skip the Garnish: A little sprinkle of green onions or cilantro goes a long way in eye appeal and flavor.
- Adjust Spice Levels: Always taste as you go. Whether you love it spicy or mild, you’re in control here.
- Batch Cooking: This dish can serve a crowd and makes excellent leftovers. Scale it up and enjoy several meals.
I'm Lisa Schneider, a registered dietitian and the creator of Simple Food Dishes. My passion is to help people create easy, nutritious meals that fit seamlessly into their busy lives. Through this blog, I aim to make home cooking fun, accessible, and stress-free for everyone!