Schezwan fried rice (Indo – Chinese)

Schezwan rice2About:

It is hot and spicy Indo-Chinese dish. Perfect with a sidedish like pepper babycorn. The vegetables are cooked to tender so it retains its crunchiness. It is tossed with different sauces to provide the multi cuisine taste

Serves: 2
Preparation time: 15 minutes
Cooking time: 35-40 minutes (including cooking time of rice)


• Brown rice- 1 cup
• Slit green chilli- 3 num
• Chopped garlic- 1 tbsp
• Thinly sliced/chopped onion- 1 num
• Thinly sliced/chopped carrots- 1 num
• Thinly sliced/chopped french beans/snow peas- 1/2 cup
• Thinly sliced/ chopped cabbage- 1/2 cup
• Thinly sliced/chopped capsicum- 1 num
• Shredded spring onion greens- 1/2 cup+ a handful for garnishing
• Shredded spring onion white- 1/2 cup
• Soya sauce- 1 tbsp
• Chilli sauce- 1 tbsp
• Schezwan sauce- 2 tbsp (as per spice requirement)
• Tomato sauce- 1 tbsp
• Vinegar- 2 tsp
• Salt- as required
• Sesame oil/ any oil- 1 tbsp


Preparing rice:

• Wash and soak brown rice for 30 minutes to 1 hour. (This helps the rice to cook faster).
• Boil enough water in the large pot and cook the rice until fluffy (about-18-20 minutes)
• Once cooked, spread the rice on a plate; add 1-2 tsp of oil mix and let the rice cool then separate each grain with a help of fork.

Stir fry vegetables:

• Heat oil in the wok to smoking hot and then reduce the heat to medium high, add garlic, green chillies and saute for few seconds.
• Immediately add onions, spring onion white saute for a minute.
• Then add carrots, beans, capsicum and saute for a minute or two. (vegetables should be crunchy, make sure not to overcook them)
• Add in cabbage,spring onion greens, schezwan sauce, chilli sauce, tomato sauce, soya sauce, vinegar and give it a good toss. Make sure the veggies are coated evenly with sauce.
• Now add the cooked rice and mix them well so that each grain is coated well with sauce. Stir fry for 3-4 minutes till each grain is heated through.
• Finally turn off the heat and toss in the shredded spring onion greens

Enjoy this with Pepper babycorn:

Pepper corn5

Schezwan sauce:



• You can make this with white rice as well.
• Make sure not to overcook the vegetables as it has to retain the crunchiness and colour.
• Schezwan fried rice really spicy but you can make it spicy or mild as per your preference


About Chitra Jagadish

My passion for Cooking & love to explore healthy recipes. This blog is a result from it and am here to share 'Recipes for Healthy living'...Its all about 'FOOD and HEALTH'

Posted on June 9, 2014, in Indian, International, Main Course, Main dish and tagged , , , , , . Bookmark the permalink. 8 Comments.

  1. I am droooling now .. it is yummmyyyyyyyyyyyyyy


  2. I love these rice pilaf dishes, scallions are so aromatic and flavorful. I’m really hooked on Indian and Afghani basmati rice. Delicious!


  1. Pingback: Indo chinese vegetable curry | Chitra's Healthy Kitchen

  2. Pingback: Pepper babycorn fry | Chitra's Healthy Kitchen

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