Schezwan fried rice is all about high heat, separate grains of rice, crisp vegetables, and a bold chili-garlic flavor. Using cold cooked rice is especially important because freshly cooked rice contains more surface moisture and can turn soft when stir-fried.
Carrots, bell peppers, cabbage, and scallions provide color and crunch, while Schezwan sauce supplies most of the heat and seasoning. A little soy sauce adds savory depth without overwhelming the spicy base.
This is also an excellent use for leftover rice. Once the vegetables are prepared, the actual stir-frying takes only a few minutes, making it particularly useful for a fast lunch or dinner.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Video
Spicy Schezwan Fried Rice with Vegetables
Make spicy Schezwan fried rice in just 25 minutes with cold rice, crisp vegetables, and bold chili-garlic sauce. A quick Indo-Chinese vegetarian meal with plenty of heat and flavor.
Cooking Instructions
- Break apart the cold rice with your fingers or a fork before cooking. Separate any large clumps without crushing the grains.
- Heat a wok or large skillet over high heat until thoroughly hot. Add the vegetable oil and swirl it around the cooking surface.
- Add the garlic, ginger, and white parts of the scallions. Stir-fry for about 30 seconds, just until fragrant.
- Add the carrots and stir-fry for about 1 minute.
- Add the bell peppers and cabbage. Continue stir-frying for 2-3 minutes. The vegetables should soften slightly but retain some crunch.
- Add the Schezwan sauce and stir quickly through the vegetables for about 30 seconds.
- Add the cold rice and toss thoroughly to distribute the sauce and vegetables without mashing the grains.
- Add the soy sauce, rice vinegar, and black pepper. Stir-fry over high heat for another 2-3 minutes until the rice is completely hot and evenly seasoned.
- Taste before adding salt because both Schezwan sauce and soy sauce can already contain considerable sodium.
- Remove from the heat, scatter the green scallion slices over the rice, and serve immediately.
Nutrition
Notes
Cold, previously cooked rice gives the best fried-rice texture because the grains are drier and separate more easily in the wok.
Different brands of Schezwan sauce vary considerably in heat and saltiness. Start with 2 tablespoons, taste, and add more if needed.
Keep the vegetables slightly crisp; cooking them until completely soft removes an important textural contrast from the finished rice.
Use a wide skillet if you don't have a wok. A crowded, narrow pan traps steam and can make the rice soft rather than fried.
Add scrambled egg, tofu, or extra mushrooms if you want to make the rice more substantial.
Refrigerate leftover fried rice promptly and reheat it thoroughly before serving.
Different brands of Schezwan sauce vary considerably in heat and saltiness. Start with 2 tablespoons, taste, and add more if needed.
Keep the vegetables slightly crisp; cooking them until completely soft removes an important textural contrast from the finished rice.
Use a wide skillet if you don't have a wok. A crowded, narrow pan traps steam and can make the rice soft rather than fried.
Add scrambled egg, tofu, or extra mushrooms if you want to make the rice more substantial.
Refrigerate leftover fried rice promptly and reheat it thoroughly before serving.