Name: Classic Veg Schezwan Fried Rice
Prep time: 15 min
Cook time: 10 min
Total time: 145 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 300 g Cooked Rice, chilled; 2½ tbsp Schezwan Sauce, adjust based on desired spice level; 2 tbsp Neutral Oil, for high heat stir-frying; 1 tbsp Garlic, finely chopped; 1 tsp Ginger, finely chopped; 2 tbsp Spring Onion Whites, chopped; 40 g Carrot, finely diced; 40 g Green Bell Pepper, finely diced; 30 g Green Beans, finely chopped; ½ tsp Salt, to taste (sauce already contains salt); 2 tbsp Spring Onion Greens, for garnish

2 hr 25 mintotal

25 min hands-on2 hr hands-off

Prep 15 min · Cook 10 min

Serves: 2
Difficulty: Easy
Spice: Spicy

Add to your week

Method

Place a large wok or pan on the highest flame. Add the oil and swirl to coat the surface.
Add the finely chopped garlic, ginger, and spring onion whites. Sauté vigorously for 10 seconds until aromatic.
10 sec
Toss in the carrots, french beans, and green capsicum. Stir-fry constantly for 1-2 minutes on high heat to keep the vegetables crisp.
1–2 min
Add the Schezwan sauce directly to the vegetables and mix well for 10 seconds.
10 sec
Instantly add the cold cooked rice to the wok. Break any clumps using the back of your ladle.
Add a little salt, remembering the sauce is already salty, and toss everything together on high heat for 2 minutes.
2 min
Ensure every grain of rice takes on the vibrant red color of the Schezwan sauce.
Turn off the heat, garnish with fresh spring onion greens, and serve hot.

How to tell it's done

Vibrant, spicy, reddish grains of rice loaded with crunchy, wok-tossed vegetables.

Getting it right

Tip

Store-bought Schezwan sauces vary in heat. Start with 1.5 tablespoons and taste before adding more to avoid making the dish overwhelmingly spicy.

What to serve it with

A complete street food experience on its own, but pairs excellently with Veg Manchurian or Paneer Chilli.

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Ingredients