Schezuan Fried Rice, Schezwan Fried Rice


by
Schezuan Fried Rice is a delectable blend of spicy flavours that are sure to  tease your palate. Fried rice is very easy and quick to make.

4/5 stars  95% LIKED IT    19 REVIEWS 18 GOOD - 1 BAD

Added to 881 cookbooks   This recipe has been viewed 454870 times

Originating from the Sichuan province of China, Schezuan cuisine is characterised by bold flavours, brought about by pungent ingredients like garlic and chillies.


Although the original recipe uses special Sichuan peppers that have a lemony taste, in India Schezuan sauce is prepared using red chillies, vinegar and garlic, and it tastes quite authentic.


For those who love the lip-smacking fieriness of Schezuan cuisine, here is a quick and easy Schezuan Fried Rice made with long-grained rice, Schezuan sauce, capsicum and other flavourful ingredients.


To make a heartier meal serve with Kung Pao Vegetables , Corn Rolls and Stir Fry Noodles in Black Sauce .

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Schezuan Fried Rice, Schezwan Fried Rice recipe - How to make Schezuan Fried Rice, Schezwan Fried Rice

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings (4serving )
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Ingredients
6 tbsp schezuan sauce
3 cups cooked chinese rice
1 1/2 tbsp oil
2 tsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
1/4 cup finely chopped spring onions (whites and greens)
1/4 cup finely chopped capsicum
1/4 cup finely chopped carrot
1/4 cup finely chopped french beans
2 tbsp finely chopped celery (ajmoda)
1 tsp soy sauce
1 tsp vinegar
salt to taste

For The Garnish
2 tbsp finely chopped spring onion greens
Method
    Method
  1. Heat the oil in a deep non-stick pan or a wok, add the garlic and ginger and sauté on a medium flame for a few seconds.
  2. Add the spring onions, capsicum, carrot and french beans and sauté on a high flame for 2 to 3 minutes.
  3. Add the celery, schezuan sauce, soya sauce, vinegar and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  4. Add the chinese rice and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  5. Serve immediately garnished with spring onion greens.
Accompaniments

Broccoli, Baby Corn and Carrot Vegetable 
Garlicky Spinach 
Vegetable Hong Kong Style ( Easy Chinese Cooking ) 
Vegetable Manchurian ( Easy Chinese Recipe ) 

Nutrient values (Abbrv) per serving
Energy327 cal
Protein3.8 g
Carbohydrates37.4 g
Fiber2.6 g
Fat18 g
Cholesterol0 mg
Sodium689.2 mg

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Reviews

Schezuan Fried Rice, Schezwan Fried Rice
5
 on 18 Jul 18 05:12 PM


madam how to make schezwan sauce at home??
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Schezuan Fried Rice, Schezwan Fried Rice
5
 on 03 May 18 02:59 PM


ma''am if we don''t have vinegar,what alternative can be used
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Tarla Dalal    Hi Pooja, You can skip using vinegar.
Reply
03 May 18 03:39 PM
Schezuan Fried Rice, Schezwan Fried Rice
5
 on 31 Mar 18 02:02 PM


Schezuan Fried Rice, Schezwan Fried Rice
5
 on 13 Jan 18 07:06 AM


Schezuan Fried Rice, Schezwan Fried Rice
5
 on 19 Dec 17 07:26 PM


Madam if celery is not available,what alternative can be used?
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Tarla Dalal    Omit the celery it will yet taste nice...
Reply
20 Dec 17 09:30 AM
Schezuan Fried Rice, Schezwan Fried Rice
2
 on 28 Jun 17 03:32 PM


Schezuan Fried Rice, Schezwan Fried Rice
5
 on 17 Jun 17 05:23 PM


Wow this is so delicious
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Tarla Dalal    Hoi Foodie, we are delighted you loved the Schezuan Fried Rice recipe. Please keep posting your thoughts and feedback.
Reply
20 Jun 17 12:32 PM
Schezuan Fried Rice, Schezwan Fried Rice
5
 on 10 Jun 17 05:44 PM


This was a superb recipe! Thank you!
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Tarla Dalal    Thanks for the feedback. Happy cooking.
Reply
20 Jun 17 12:33 PM
Schezuan Fried Rice, Schezwan Fried Rice
5
 on 14 Sep 16 03:53 PM


Nice repedetion
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Tarla Dalal    We are delighted you loved the Schezuan Fried Rice recipe. Please keep posting your thoughts and feedback.
Reply
14 Sep 16 04:43 PM
Schezuan Fried Rice, Schezwan Fried Rice
5
 on 14 Sep 16 03:28 PM


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Tarla Dalal    Thanks Mahamadali. We are delighted you loved the Schezuan Fried Rice recipe. Please keep posting your thoughts and feedback.
Reply
14 Sep 16 03:45 PM
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