Schezwan Vegetable Fried Rice

I recently discovered Schezwan sauce at the grocery store and wanted to taste the results. I should say I was not disappointed. You can try this amazing fried rice and home and will be extremely happy when you discover that it costs less than your local Chinese restaurant and probably tastes much better! I used Chings Schezwan sauce but any other brand might do the trick. Try it out and let me know..



  • 1 onion chopped well
  • 2 medium sized pod garlic chopped well
  • 1/2 Cup Spring onions with greens chopped well
  • 1 green bell pepper chopped lengthwise
  • 1 cup of mixed vegetables (beans, carrots, peas, corn) diced
  • 1/2 cup shredded cabbage2 cups of cooked long grain rice (can use basmati)
  • 2 dry red chillies broken1 tsp ginger paste
  • 4 tbsp of Schezwan sauce
  • 1 tsp soy sauce
  • 1 tbsp vinegar
  • 1 tbsp cooking oil1 tbsp sesame oil
  • salt to taste

  1. In a non-stick kadai heat about 1 tbsp of cooking oil and 1 tbsp of sesame oil.
  2. When the kadai is hot enough, add the chopped garlic followed by the red chillies and chopped onions.
  3. When the onions start turning transparent add the half of the spring onion whites followed by the green bell peppers and mixed vegebtables.
  4. Saute the vegetables on medium heat and make sure they do not turn soggy.
  5. When the vegetables are soft, add most of the spring onion greens with the ginger paste and cook until the raw taste of the paste is no longer there.
  6. If the vegetable mixture looks too dry drizzle some sesame oil onto the vegetables and saute well.
  7. Add the shredded cabbage and cook until the cabbage starts turning transparent
  8. Add the soya sauce and some salt and saute for a few seconds.
  9. Add some salt and the vinegar and saute for a minute or two.
  10. Add the Schezwan sauce and saute for a few minutes.
  11. Mix in the rice and saute for a few minutes on low – medium heat. A slight crust on the bottom layer of the rice will add to the flavor.
  12. Switch of the stove and garnish with the remaining chopped spring onions (greens and whites).
Serve with some yummy sides like cauliflower manchurian (dry style or gravy) or chilli paneer.

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