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Home >> Recipes >> Indo-Chinese Recipes

Schezwan fried rice

By swasthi , on September 18, 2019, 73 Comments, Jump to Recipe

Schezwan fried rice recipe with easy instructions to make your own schezwan sauce for rice. This spicy schezwan fried rice is a breeze to whip up in just 20 minutes with the best homemade sweet, sour and hot sauce. Made with everyday ingredients, it is insanely flavourful & delicious!! This recipe is vegetarian, but you can easily add the protein of your choice. Easily customize it to your taste and add the choice of veggies or even egg.

schezwan fried rice recipe

Schezwan fried rice is a popular fried rice variety from the Indo chinese cuisine. It is quite popular & is most ordered in Indo-Chinese restaurant. Unlike the regular fried rice, schezwan fried rice is hot & spicy with bursting flavors of ginger, garlic, soya sauce & red chilli paste.

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Table of contents

  • About this recipe
  • Preparation
  • How to make schezwan fried rice
  • Pro Tips

About this recipe

This is an easy recipe to make better than restaurant quality schezwan fried rice. It is so much flavorful, delicious and super simple to make with pantry staples.

Schezwan rice is made by frying rice along with schezwan sauce which is a unique blend of sauces cooked together. In this post I have also shown how to make the sauce from scratch & use the same for your schezwan fried rice.

Usually bottled Schezwan sauce from the stores contain additives & preservatives. So that keeps me away from using them most times. This homemade sauce is much flavorful & superior in taste that the ready made one. So do try the simple sauce I have shown here.

The Schezwan fried rice served in most restaurants in India do not have Sichuan peppers since it is already included in the store bought sauce they use.

The unique aroma actually comes from the sichuan peppers. However if you do not have then just skip them. Your dish will still turn out amazing.

To make schezwan sauce, red chilles are soaked in warm water and then blended to make red chilli paste. But if you do not have red chilies or do not want to blend them, then just use red chilli powder the same way I have used in this post.

But do note that the taste of the red chilies is much superior to the red chilli powder in the sauce. If you want to make your own sauce & store it then you can check this Schezwan sauce recipe.

Preparation

You can cook rice in whatever way you like. It has to be grainy and not mushy. Here I have shown how I do.

1. Rinse and soak 1½ cups basmati rice for 20 to 30 minutes. Bring about 10 cups water to a rolling boil in a large pot. When the water begins to boil, drain the water from the rice and add it to the water. Also add 1 teaspoon oil to the water. Cook rice on a medium high flame till al dente. It must be grainy, almost cooked and not mushy.

rice for schezwan rice

2. Drain the rice immediately to a colander. To avoid drying, cover and keep the rice.

rice in a colander

Preparation for Schezwan sauce – skip this section if you have the sauce.

3. Soak about 8 to 10 deseeded red chilies in little warm water for 15 minutes. Later make a fine paste in a blender jar along with little water. I like to use red chili powder just to skip the lengthy process of soaking and blending.

To make that, add good quality Kashmiri red chili powder to a small bowl. Then pour very little water. Stir and make a fine paste.

Making sauce for schezwan fried rice

4. Pour 1½ tablespoons oil and heat it. Fry ½ tablespoon ginger and 1 tablespoon garlic until it turns aromatic.

frying ginger garlic paste

4. Next add 1 medium onion chopped.

addition of chopped onions for schezwan fried rice recipe

5. Fry until the onions turn golden. If using celery add 2 tbsps chopped celery. I do not use it. Saute for 2 to 3 mins.

frying onions until golden
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If you already have the sauce and want to use it, skip to 11.

6. Next stir in 1½ tablespoon soya sauce, 1 tablespoon red chilli paste, 1 tablespoon ketchup (optional), ½ tablespoon sugar, vinegar and ½ teaspoon salt. To make red chilli paste, stir together ¾ to 1 tbsp red chilli powder with 3 tablespoons water.

addition of sauce red chili paste to make schezwan fried rice recipe

7. Add ¾ to 1 teaspoon crushed Sichuan pepper or half teaspoon crushed black pepper. Please note you have to crush the Sichuan peppers well. If using them in ground form, cut down to half.

adding sichuan peppers to pan

8. Saute furthermore till the sauce thickens.

thichen the sichuan sauce for making schezwan fried rice recipe
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9. Pour water and stir again. Cooking further brings out the flavor of onions and pepper.

addition of water to the sauce

10. Cook until it thickens. Set the sauce aside until needed. To the same pan, add 1½ tablespoon more oil and proceed to the next step.

cooking sauce until thickened for schezwan fried rice

How to make schezwan fried rice

11. Regulate the flame to high. Pour 1.5 tablespoons oil. When the oil turns hot, add spring onion whites, carrots, french & beans. Stir fry chopped veggies until half cooked yet crunchy.

fry veggies in pan

12. Add capsicum. Stir and fry until they are half done but not soft.

addition of bell peppers to the pan and fry in schezwan fried rice recipe

13. Add the spring onion greens and Schezwan sauce.

addition of spring onions to make
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14. Add cooled rice. I added a bit of oil at this stage. Gently mix to coat the rice with sauce.

cooked and cooled rice added to the pan

15. Stir fry further for 2 minutes. If making for later use or for packing in lunch box, then just mix and do not fry longer. Rice becomes harder. Taste test and add more salt and sauce if needed.

garnished restaurant style schezwan fried rice

Serve hot and spicy veg schezwan fried rice with any Indo chinese side dish.

schezwan fried rice
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Servings suggestions

Serve Schezwan fried rice with any Indo chinese appetizers or sides like
veg manchurian
paneer manchurian
chilli paneer

Pro Tips

Cool Rice: Always use only completely cooled grainy rice. Either you can cook freshly and cool it while you make the sauce. Or just use precooked rice. Avoid using mushy rice or sticky rice.

Store bought sauce: If you do not want to make your own schezwan sauce, you could just grab a bottle of schezwan sauce from the nearest Indian or Chinese store or buy online.

Wok or a skillet: To make the best schezwan rice, use a wok if you have. Even a cast iron skillet works great.

Fry on a high heat: To get a smoky aroma always fry the veggies at the highest flame. You can also skip the veggies in the recipe. I have seen many restaurants serving the schezwan fried rice plain without any veggies added to it.

Variation: Since this is a vegetarian recipe I have used only mixed veggies but you can also stir in some beaten eggs or your choice of meat like chicken or shrimp.

If using chicken just boil it first until tender & then fry it before adding the veggies. Same with shrimp. If using egg then fry the veggies first & then the eggs.

Make ahead: You can make the sauce ahead & refrigerate it. When needed you can just stir the sauce in some hot oil and fry the rice together.

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schezwan fried rice

Schezwan fried rice | How to make schezwan rice

This spicy schezwan fried rice is a breeze to whip up in just 20 minutes with the best homemade sweet, sour and hot sauce. This recipe is vegetarian, but you can easily add the protein of your choice.
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Servings3 people
AuthorSwasthi

Ingredients (US cup = 240ml )

  • 1½ cups rice uncooked (any premium quality)
  • ¼ cup spring onions or onions
  • ¾ cup carrots fine chopped (1 small) (optional)
  • ¾ cup french beans fine chopped (4 medium)(optional)
  • ¾ cup capsicum chopped or (½ bell pepper)
  • 1½ tablespoons oil
  • ½ tablespoon ginger chopped
  • 1 tablespoon garlic chopped
  • 1 medium onion chopped finely
  • 2 tablespoons celery chopped finely (optional)

to make sauce or use 2 to 3 tbsp ready-made Schezwan sauce

  • 1½ tablespoons oil
  • 1½ tablespoons soya sauce
  • 1 tablespoon tomato ketchup
  • ½ to ¾ tablespoons vinegar
  • ¾ to 1 tablespoon red chili powder mixed with 3 tbsps water (or 1 tbsp red chilli paste)
  • ½ tablespoon sugar
  • ½ to ¾ teaspoon salt as needed
  • ¾ to 1 teaspoon Sichuan pepper corn (or ½ tsp black pepper powder)
  • 3 tablespoons water to cook the sauce
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Instructions

Preparation

  • Wash rice and soak for 20 to 30 mins. Bring 6 cups water to a boil.
  • When the water begins to boil rapidly, then add rice and 1 teaspoon oil. Cook on a medium high flame till al dente.
  • Al dente rice is firm but fully cooked. Make sure rice is not over cooked.
  • When the rice is cooked al dente, drain it to a colander. 
  • While the cooked rice cools completely, chop the vegetables.

How to make schezwan fried rice

  • Pour oil to a hot wok. Fry ginger & garlic till they smell good.
  • Next add onions and fry until golden. 
  • Skip this step if you have the sauce ready. Stir in red chili powder with water. Add this to the pan along with soya sauce, vinegar, ketchup, sugar, salt and schezwan pepper. Cook until it thickens. Pour 3 tbsps more water and cook till it thickens, Remove to a bowl. To the same pan, add 1½ tablespoon more oil. 
  • On a high flame, fry spring onion whites, carrots, beans & capsicum until half cooked yet crunchy. 
  • Next add Schezwan sauce, cooled rice and spring onion greens.
  • Mix and stir fry schezwan rice for 2 minutes. Taste test and adjust salt and spice if needed.
  • Serve schezwan fried rice hot or warm with any Indo chinese side.
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Notes

To make red chilli paste, soak 8 to 10 red chilies in little hot water. When they turn soft, blend with 1 to 2 tbsp water to a smooth paste. Or alternatively you can stir in 3/4 to 1 tablespoon red chilli powder with some water.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Schezwan fried rice | How to make schezwan rice
Amount Per Serving
Calories 549 Calories from Fat 90
% Daily Value*
Fat 10g15%
Sodium 941mg41%
Potassium 917mg26%
Carbohydrates 102g34%
Fiber 6g25%
Sugar 16g18%
Protein 12g24%
Vitamin A 8045IU161%
Vitamin C 273.6mg332%
Calcium 80mg8%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
Read more..

Reader Interactions

Comments

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  2. pria says

    February 11, 2017

    5 stars
    It was very good thank u for the recipe????

    Reply
  3. Rayshma says

    January 16, 2017

    5 stars
    It’s really nice.the step by step procedures are very easy and simple to cook…

    Reply
  4. gauri says

    December 21, 2016

    5 stars
    Hiii mam,
    Yummy nd tasty recipes.Thank u

    Reply
  5. Rani daranya says

    December 12, 2016

    5 stars
    In this website all dishes are too awesome…………………………….I love it sooooo much. thank you for giving us a wonderful dishes. there is no words to appreciate this website

    Reply
    • swasthi says

      December 18, 2016

      Thanks Rani.
      Appreciate your feedback.
      🙂

      Reply
  6. ABDUL KARIM says

    September 27, 2016

    nice

    Reply
  7. Anupama says

    September 14, 2016

    5 stars
    Thank you

    Reply
    • swasthi says

      September 14, 2016

      Welcome Anupama
      🙂

      Reply
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  9. Ana says

    July 17, 2016

    awesome! wanna try

    Reply
  10. Ana says

    July 4, 2016

    Really all reciepies are fantastic it is Real kitchen guide for all women’s

    Reply
    • swasthi says

      July 9, 2016

      Thank you

      Reply
  11. αlѕhífα ѕhαíkh ? says

    June 20, 2016

    5 stars
    αwєѕσmє díѕhєѕ…….. lσvєd ít ?

    Reply
    • swasthi says

      June 21, 2016

      Thank you Alshifa

      Reply
  12. αlѕhífα ѕhαíkh ? says

    June 20, 2016

    5 stars
    αwєѕσmє díѕhєѕ ?

    Reply
    • swasthi says

      June 24, 2016

      Thank you Alshifa

      Reply
  13. Jayashree says

    February 12, 2016

    Hi mam my baby ending of 6month please advise me what kind of food eatable for baby. i already try solid foods he’s comfortable for that…

    Reply
    • swasthi says

      February 14, 2016

      hi jaya,
      You can check this food chart for 8 months and this food chart as well.

      Reply
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  15. Lalith says

    January 18, 2016

    5 stars
    Spicy and easy tasty rice. Loved it chef, thank u

    Reply
    • swasthi says

      January 18, 2016

      welcome
      thanks for the comment. glad you made it tasty

      Reply
  16. Rajvir says

    October 13, 2015

    5 stars
    Made this so easy and quick delicious as well

    Reply
    • swasthi says

      October 13, 2015

      Happy to know it turned out nice. Thanks for the feedback

      Reply
  17. Ossika says

    September 3, 2015

    5 stars
    It came out excellent and was an absolute relish!! My family just loved it..Thank you for the quick and easy part [using red chili powder] as all the other recipes ask for grinding chilies etc.

    Reply
    • swasthi says

      September 4, 2015

      Welcome Ossika,
      Glad to know it turned out good

      Reply
  18. Aaisha says

    August 17, 2015

    Hi mam , it looks yummy but dont know how to prepare schezwan sauce ,can u please help me

    Reply
    • swasthi says

      August 18, 2015

      Hi Aaisha,
      Steps 2 to 10 are for making schezwan sauce. You don’t need to make separate sauce for this recipe. You can make the sauce first and in the same pan make the fried rice. Hope this helps

      Reply
      • Aaisha says

        August 18, 2015

        Thank u so mach mam

        Reply
  19. Mrs. Jacinto says

    August 13, 2015

    4 stars
    Quick and easy. I added chicken (separately boiled) since our family loves non-veg. This was a delicious recipe! Thanks for sharing. 🙂

    Reply
    • swasthi says

      August 13, 2015

      Welcome Mrs. Jacinto
      i am glad it turned out good. You may like to check this post on schezwan chicken fried rice.
      Thanks for the feedback

      Reply
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  21. Teena says

    August 10, 2015

    5 stars
    Jhat phat. Tasty recipe

    Reply
    • swasthi says

      August 11, 2015

      Thanks Teena

      Reply
  22. Sindhiya says

    August 8, 2015

    Schezwan fried rice looks delish!! nice click…

    Reply
    • swasthi says

      August 8, 2015

      Thanks Sindhiya

      Reply
  23. seema says

    August 5, 2015

    5 stars
    Turned out very tasty. Made this fir the hubbys box. Called me back to say it was awesome. Love all your recipes. Thank you so much for all the good recipes.

    Reply
    • swasthi says

      August 5, 2015

      Welcome Seema
      I am so happy it turned out good. Appreciate your feedback and thanks a lot. Have a good day.

      Reply
  24. nandoo says

    August 5, 2015

    such a nice and tempting click.. love it…

    Reply
    • swasthi says

      August 5, 2015

      Thanks Nandoo

      Reply
  25. mrunalini says

    August 4, 2015

    5 stars
    Hai Maam, I tried this recipe and it was fabulous. I just wanted to ask u if we can substitute the use of vinegar with any other ingredient???
    Thanx for the wonderful recipes u post regularly.
    God bless your good work.

    Reply
    • swasthi says

      August 5, 2015

      Welcome Mrunalini,
      Good to know it turned out nice. I don’t think there is any substitute for vinegar to use in fried rice. Since you are pregnant it is good to limit your intake of soya sauce & vinegar.
      Thank you so much for the wishes.
      Have a wonderful week ahead

      Reply
      • mrunalini says

        August 5, 2015

        Thanq sooo much madam

        Reply
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