Schezwan Fried Rice

This spicy and zesty Schezwan Fried Rice is a favorite Indo-Chinese dish packed with bold and delicious flavors. Its an easy dish made with the combination of grains and veggies and seasoned with homemade sauce.

Course Main Course

Cuisine Chinese, Indo Chinese

Keyword how to make schezwan fried rice, schezwan fried rice recipe, vegan schezwan fried rice

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 221kcal

Author Gunjan

Ingredients

1 cup rinsed brown rice (long or short grain)
2 1/2 cups water

for the sauce

2 whole dry red chilies
1/4 cup soy sauce
1/2 cup water
1/4 inch root ginger
2 garlic cloves
1 tbsp. white vinegar
2 tbsp ketchup
1 tbsp maple syrup

others

1 tbsp sesame oil
1/2 cup chopped onion
1/4 cup chopped scallions/green onions
1/2 cup shredded cabbage/coleslaw mix
1/2 cup mixed vegetables (frozen/fresh)
salt to taste

to garnish

1/4 cup greens of green onions

Instructions

To cook Brown Rice

Bring 2 ½ cups water to boil in a saucepan and combine rinsed brown rice in it. Stir and let it cook at high until water starts to absorb. Bring the flame to low, cover and cook for about 25 minutes or until all liquid is absorbed. Remove the lid, fluff with a fork and keep it aside.

To blend the Schezwan Sauce

In a blender combine all the sauce ingredients in a blender and blend it smooth. Its ok if it the dry red chilies are little coarse. This will give a nice texture to the fried rice.

To cook the Fried Rice

Heat oil in a nonstick pan/wok and sauté onions and scallions together in it until translucent.
Then, toss in shredded cabbage/ coleslaw mix along with mixed vegetables. Sautee well until the vegetables are cooked but still crunchy.
Add the blended sauce to it and stir well. Let it cook for1-2 minutes or until few bubbles.
Fold in cooked rice and salt and mix it well. Bring the flame to low and cook cover for 2 minutes. Remove the lid and mix well scooping from the bottom. Turn it off and garnish with green onions and serve hot.

Notes

Long grain brown rice works best here but short grain brown rice also is fine.
I have used 2 ½ cups of water to cook brown rice which is fine for both long grain and short grain brown rice because we want the brown rice to be softer in this recipe.
You can either use shredded cabbage or use ready packed coleslaw mix from the store which consists of carrots and cabbage. Both options are fine for this recipe.
This recipe tastes best when served immediately but the leftovers can be refrigerated in an air tight container for about a week. Warm it well in a microwave.

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