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Schezwan Fried Rice

CrunchyDinnerFriedGarlicQuickRiceSavoryVeganVegetableVegetarian
Time :1 hour 5 minutes
Yield :4 servings
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There's no longer any need to pay restaurant prices for Schezwan Fried Rice! This time-tested dish is sure to wow your taste buds. It includes an irresistible combination of fluffy rice, fresh veggies like spring onions, carrots, and celery, and homemade spicy Schezwan sauce. Schezwan Fried Rice is hearty, savory, and scrumptious — it's a dish you'll want to make again and again! And you will!
There's no longer any need to pay restaurant prices for Schezwan Fried Rice! This time-tested dish is sure to wow your taste buds. It includes an irresistible combination of fluffy rice, fresh veggies like spring onions, carrots, and celery, and homemade spicy Schezwan sauce. Schezwan Fried Rice is hearty, savory, and scrumptious — it's a dish you'll want to make again and again! And you will!

Ingredients

For the rice:

  • 2 cups rice
  • 6 cups water
  • 2 teaspoons olive oil

For the vegetables and sauce:

  • 2 1/2 tablespoons olive oil divided
  • 2/3 tablespoons ginger chopped
  • 1 1/3 tablespoons garlic chopped
  • 1 1/3 medium onion finely chopped
  • 1 tablespoon red chili paste
  • 2 tablespoons soy sauce
  • 1 tablespoon vinegar
  • 1 1/3 tablespoons ketchup
  • 2/3 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon Schezwan peppercorn can substitute 1/2 teaspoon black pepper
  • 3 tablespoons water
  • 1/3 cup spring onion whites and green separated
  • 1 cup carrots optional, finely chopped
  • 2 2/3 tablespoons celery optional, finely chopped
  • 1 cup French green beans optional, finely chopped
  • 1 cup capsicum diced

Directions

  • Wash the rice and soak it for 20-30 minutes.
  • Bring 6 cups of the water to a boil.
  • When the water begins to boil rapidly, add the rice and the 2 teaspoons of the olive oil.
  • Cook the rice on a medium-high flame until al dente, firm but not fully cooked, according to the package directions.
  • Drain the rice in a colander.
  • Heat a wok over high heat.
  • Pour 1 tablespoon of the olive oil into the hot wok.
  • Add the ginger and the garlic and fry until fragrant, about 1 minute.
  • Add the onions and fry until golden, about 5 minutes.
  • Add the red chili paste, the soy sauce, the vinegar, the ketchup, the sugar, the salt, and the Schezwan pepper to the hot wok.
  • Cook until the sauce is thickened.
  • Pour in the remaining water and cook until thickened.
  • Set the sauce mixture aside in a bowl.
  • Add the remaining oil into the same pan.
  • On a high flame, fry the spring onion whites, the carrots, the celery, the beans, and the capsicum until parcooked but still crunchy, about 2-3 minutes.
  • Add 2-3 tablespoons of the prepared Schezwan sauce mixture, the cooked rice, and the remaining spring onion greens.
  • Mix and stir-fry the rice mixture for 2 minutes.
  • Serve!
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