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schezwan fried rice
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Schezwan style fried rice

Schezwan style fried rice, an Indo-Chinese version with the ingredients availabe in our pantry. Stepwise detailed pictures recipe.
Prep Time15 mins
Cook Time15 mins
Course: Main Course
Cuisine: Indo Chinese
Servings: 4


  • Cooked Basmati rice - 3 cups
  • Kashmiri red chilli* - 10 + 2
  • Onion - 1
  • Garlic - 3 tbsp finely chopped
  • Soya sauce - 1 tsp
  • Sugar - 1 tsp
  • Vinegar - 1 tsp
  • Carrot, beans, cabbage – 1 & ½ cups finely chopped
  • Celery leaves/ spring onion green part - 3 tbsp finely chopped
  • Sichuan pepper - 8 optional
  • Salt - As needed
  • Oil - 3 tbsp


  • Soak 10 red chillies in hot water for 30 mins and grind it to a paste with little water. I ground more as the chillies wont get ground smoothly if we grind less. Save the excess for later use in other cooking.
  • In a wok/ kadai, oil and add remaining 2 red chillies (add sichuan pepper along if adding) and finely chopped garlic. Do not change the color of the garlic. Just fry till fragrant, say half to one minute. Add finely chopped onion and fry for another minute in  high flame.
  • Add soya sauce, sugar, vinegar ground red chilli paste. Fry till oil oozes out.
  • Add the finely chopped vegetables, salt and toss well in high flame. The veggies should get cooked, retain its crunchiness as well(2 mins). Add more oil if needed.
  • Add cooked rice, toss gently to mix well. The rice should get heated and you start hearing cracking sound. For this you have to toss in high flame. If not possible, just give it a stir in high flame. That's enough.


  • *Kashmiri red chillies gives a bright red color as well as mild spice. It will look long and shrunken. If using ordinary red chillies, reduce the quantity.
  • Oil can be peanut oil, sesame oil, olive oil or sunflower oil.
  • To cook basmati rice, soak for half an hour, pressure cook for 3 whistles with 1 & ¼ cup water. Once done, invert in a broad vessel, add a tsp of oil and cool down to separate the grains. Keeping the rice in fridge will help you prevent the rice from breaking or getting mushy. Leftover rice works best too.
  • Use a salad fork or something like that to separate the grains gently when hot. Later, when cooled, try to separate the grains thoroughly.