Spicy Schezwan Fried Rice

Schezwan Fried rice or Szechuan Fried rice is a very popular fried rice from the Indo Chinese cuisine. This spicy fried rice is unique and different because of the freshly made Schezwan sauce that is used.

Schezwan or Szechuan sauce can be easily found in the stores but the flavor of freshly made sauce is much more delicious. I have made a quick and easy sauce here to make along with a mix of vegetables and rice.

The most interesting part of this fried rice recipe is the Schezwan sauce. I used the Guajillo Chili which is a mild chili pepper used widely in Mexican cuisine. Since this chili is quite mild, I also used a few dried red chilies for the heat.

Guajillo chili is what I use to make the Thai Red curry. This chili, when made into a paste gives a very lovely color and I love using it for this reason.

I used half of the sauce to make the fried rice and have stored the remaining half for future use. Once the prep work is done, making the Schezwan fried rice is a breeze.

This week my theme for the blogging marathon is to choose 1 ingredient and make 3 recipes. I am choosing mixed vegetable as my ingredients and this is my first recipe under the theme.

We can use a blend of different vegetables and use as little or as much as we like. You could use them finely chopped or slice them as I have. Either way make sure to use a large wok as that helps in cooking them evenly.

Why make this fried rice?

• If you love spicy fried rice, then this is the recipe to make. The freshly made Schezwan sauce is the key to this recipe.
• This Szechuan fried rice is vegan and gluten free. Make sure to check the ingredient label before buying the sauces.
• This fried rice recipe comes together in a very little time. Once we have the sauce made and the vegetables prepped, it takes just under 30 minutes to make this.
• Having said that, if you are into meal prep, this is the perfect recipe for you. Have the sauce made, vegetables chopped and rice cooked and chilled and you have a meal ready within minutes.
• Leftover rice works the best for this Schezwan fried rice recipe. So a great recipe to have in mind when you have a lot of leftover rice.
• This is a wonderful fried rice to make for lunch boxes. My boys love to take this for school and it is so easy to make it for them in the morning.
• The sauce can be refrigerated for up to 3 days ahead and can be frozen for around 3 months. So make a double batch and have the sauce ready to make this super easy and spicy Schezwan fried rice anytime.

Ingredients and substitutes

Check the recipe card at the bottom of the page for exact measurements and printable detailed recipe.

For the Schezwan / Szechuan sauce

• Chili pepper / dried red chilies - I have used Guajillo pepper, Kashmiri red chili or the regular dry red chili that I use in Indian cooking. I have mixed and matched them to achieve the heat and color. Guajillo pepper is mild and gives a beautiful color and so is the Kashmiri red chili.

• Garlic and ginger - to grind along with the chili.

For the Fried rice

• Rice - I like to use Basmati or long grain Jasmine rice for all my fried rice recipes. Lately my boys insist that they prefer the Asian fried to be made with Jasmine rice as they love the flavor and the texture. Any kind of rice you use, make sure that the rice is completely cool. Day old rice kept in the refrigerator works the best for this Szechuan fried rice.

• Mixed vegetables - This is based entirely on your preference on how much and what kind of vegetables to use. I have used onions, cabbage, carrot and bell pepper. We could use beans, peas, mushrooms and corn as well. We will also be using some minced garlic for flavor.

• Sauces - I have used the freshly made schezwan sauce, soy sauce and rice wine vinegar. We can use regular white vinegar as a substitute.

• Oil - I use a mix of sesame oil and olive oil to make my fried rice.

• Salt and pepper - Use salt with caution as we use soy sauce in the recipe. Taste the fried rice as you go to check for seasoning. I like to use a little pepper powder for flavor. But it is optional.

Step by step process

To make the Schezwan Sauce

• Soak the chili in hot water for about 10 mins.

• Grind it along with the ginger and garlic into a paste. I also washed the mixer with little water and added it to the sauce.

To make the Fried Rice

• Soak the rice in water for a few minutes and then cook it.

• I use my instant pot to cook the rice. Measure the rice and then add water as needed and set it on rice mode. I also like to add a teaspoon of oil when cooking rice for fired rice as it helps to keep the rice from sticking.

• Once the rice is cooked, let it sit for about 15 minutes and then carefully spread it on a tray or wide bowl. I also like to refrigerate the room temperature rice for few minutes until we get ready with the rest of the prep work. If planning ahead, make rice the day before and let it chill in the refrigerator.

• Chop all the vegetables and keep it ready. We can either chop the vegetables finely in dice or in thin slices.

• Heat a wok and then add oil.

I highly recommend to use a wok to make the Schezwan fried rice. If not we can make this in a wide pan. Make sure to not crowd the pan and if needed fry the vegetables in batches.

• Fry the minced garlic for about 30 secs and then immediately add the sliced onions.

• Sauté it for a minute and then add the bell pepper. Fry it for 2 minutes.

• Now add the rest of the vegetables and saute it for about 5-7 mins. Do not let the vegetables become mushy. They should have a crunch in them.

• Add very little salt (if needed) and black pepper and mix well. Keep in mind that the soy sauce has lot of salt in it.

• Next add all the sauces and vinegar and mix well.

• At the end add the rice and carefully mix without breaking the grains.

• Check for seasoning and serve hot.

Serving suggestions

Schezwan fried rice is a main dish that goes well just by itself. I often serve it with Gobi Manchurian as my boys love that.

This particular time I served it with Spicy stir fried tofu and it was delicious. I would serve it with tofu if I am not adding tofu in the Szechuan fried rice itself.

Be sure to serve some hot sauce on the side for added heat. My favorite is homemade chili paste that I always have in hand. It tastes absolutely amazing with any noodle or stir fry dishes.

Expert tips

• Use the right kind of chili for the level of spiciness you prefer.
• Have all the ingredients chopped and ready before starting the cooking.
• If you are like me who often cooks Indo Chinese or Asian recipes, investing in a wok is an absolute must. The flavor and the browning that we get from cooking in the wok is very different from cooking in any other pan.
• Use long grain rice like basmati rice or jasmine rice. I personally love the flavor, texture and aroma of jasmine rice the best for Asian fried rice.
• Leftover rice works the best. So if planning ahead, make sure to cook the rice and refrigerate it.
• Use any other vegetable that you have in hand. We can also add tofu or paneer to the recipe Szechuan fried rice.

Frequently asked questions

More fried rice recipes

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Recipe Card

Spicy Schezwan Fried Rice

Schezwan Fried rice or Szechuan Fried rice is a very popular fried rice from the Indo Chinese cuisine. This spicy fried rice is unique and different because of the freshly made Schezwan sauce that is used.

5 from 16 votes

Print Pin Rate

Course: Entree, Lunch Box Recipes

Cuisine: Asian

Diet: Gluten Free, Vegan

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 8 servings

Calories: 232kcal

Author: Sandhya Ramakrishnan

Equipment

• ▢
  wok
• ▢
  spatula
• ▢
  Blender
• ▢
  Cutting board
• ▢
  Knife

Ingredients

FOR THE SCHEZWAN SAUCE – (MAKES FOR 2 TIMES)

• ▢ 2 Guajillo chilies
• ▢ 4 Dry red chili
• ▢ 4 cloves Garlic
• ▢ 1 inch piece Ginger

FOR THE FRIED RICE –

• ▢ 2 cups Basmati rice or any long grained rice
• ▢ 2 cloves Garlic finely minced
• ▢ 1 large Onion Thinly sliced
• ▢ 1 cup Bell pepper Thinly sliced
• ▢ 1 cup Cabbage Thinly sliced
• ▢ 1 cup Carrots Thinly sliced
• ▢ 1 ½ Tablespoon Soy sauce
• ▢ 2 Tablespoon Schezwan sauce Or more based on your liking
• ▢ 1 Tablespoon Rice wine vinegar
• ▢ to taste Salt
• ▢ 1 Tablespoon Sesame oil
• ▢ 1 Tablespoon Olive oil

Instructions

To make the Schezwan Sauce

• Soak the chili in hot water for about 10 mins.
• Grind it along with the ginger and garlic into a paste. I also washed the mixer with little water and added it to the sauce.

To make the Fried Rice

• Soak the rice in water for a few minutes and then cook it.
• I use my instant pot to cook the rice. Measure the rice and then add water as needed and set it on rice mode. I also like to add a teaspoon of oil when cooking rice for fired rice as it helps to keep the rice from sticking.
• Once the rice is cooked, let it sit for about 15 minutes and then carefully spread it on a tray or wide bowl. I also like to refrigerate the room temperature rice for few minutes until we get ready with the rest of the prep work. If planning ahead, make rice the day before and let it chill in the refrigerator.
• Chop all the vegetables and keep it ready. We can either chop the vegetables finely in dice or in thin slices.
• Heat a wok and then add oil.
• Fry the minced garlic for about 30 secs and then immediately add the sliced onions.
• Sauté it for a minute and then add the bell pepper. Fry it for 2 minutes.
• Now add the rest of the vegetables and saute it for about 5-7 mins. Do not let the vegetables become mushy. They should have a crunch in them.
• Add very little salt (if needed) and black pepper and mix well. Keep in mind that the soy sauce has lot of salt in it.
• Next add all the sauces and vinegar and mix well.
• At the end add the rice and carefully mix without breaking the grains.
• Check for seasoning and serve hot.

Notes

Serving suggestions

• Schezwan fried rice is a main dish that goes well just by itself. I often serve it with Gobi Manchurian as my boys love that.
• This particular time I served it with Spicy stir fried tofu and it was delicious. I would serve it with tofu if I am not adding tofu in the Szechuan fried rice itself.
• Be sure to serve some hot sauce on the side for added heat. My favorite is homemade chili paste that I always have in hand. It tastes absolutely amazing with any noodle or stir fry dishes.

Expert tips

• Use the right kind of chili for the level of spiciness you prefer.
• Have all the ingredients chopped and ready before starting the cooking.
• If you are like me who often cooks Indo Chinese or Asian recipes, investing in a wok is an absolute must. The flavor and the browning that we get from cooking in the wok is very different from cooking in any other pan.
• Use long grain rice like basmati rice or jasmine rice. I personally love the flavor, texture and aroma of jasmine rice the best for Asian fried rice.
• Leftover rice works the best. So if planning ahead, make sure to cook the rice and refrigerate it.
• Use any other vegetable that you have in hand. We can also add tofu or paneer to the recipe Szechuan fried rice.

Nutrition

Calories: 232kcal | Carbohydrates: 44g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 207mg | Potassium: 241mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3387IU | Vitamin C: 46mg | Calcium: 34mg | Iron: 1mg

Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!