schezwan fried rice recipe | schezwan rice recipe | szechuan fried rice



schezwan fried rice recipe | schezwan rice recipe | szechuan fried rice with detailed photo and video recipe. a popular and spicy fried rice version made with a generous amount of schezwan chutney or sauce. it is basically prepared very similar to the fried rice with the same set of vegetables and long grain rice but mixed with a spicy sauce for the extra heat and flavour. it is a perfect lunch box meal or to finish off some leftover rice and serve it with choice of manchurian or any dal recipe.
schezwan fried rice recipeschezwan fried rice recipe | schezwan rice recipe | szechuan fried rice with step by step photo and video recipe. fried rice recipes are one of the popular choices for most of us. it is basically one of the best ways to finish leftover rice and make it more interesting. evidently, it has undergone so many variations with additional sauce and curry toppings. szechuan fried rice recipe is one such easy and simple variation and is known for its flavour and spice rich offerings.

well, we all like fried rice, but we easily get bored when the dish is prepared frequently and we crave something different. moreover, the generic fried rice has adapted to region-specific with addition or toppings of native spices or sauces. in indonesia, the same rice is known as nasi goreng with the addition of sambal sauce. chahan and khao khluk kapi are the fried rice variations from japan and thailand respectively. similarly, the fried rice from sichuan province from china is known as schezwan rice recipe. it is mainly known for the extra spice heat in almost all the dishes derived from the flavorful schezwan sauce. in addition to the spice heat, it also has the garlic and soy sauce flavour in it which makes the fried rice a wholesome food.

schezwan rice recipe

furthermore, some more additional tips, suggestions and variations to the schezwan fried rice recipe. firstly, in this recipe, i have specifically shown how to make homemade szechuan sauce. basically, this sauce can be prepared once and stored in an airtight container for future use or as condiments. but you may also use store-bought sauce and use it to prepare the fried rice. secondly, i have de-seeded the red chillies before using them to prepare the sauce. this step helps to reduce the spice level, but if you have an appetite for spice you may skip this step for extra spice heat. lastly, i strongly recommend using long grain leftover rice for any fried rice recipe. basically, it has to be dry with no moisture in it, so that the added sauce gets coated easily to each rice grain.

finally, i request you to check my other related rice recipes collection with this post of schezwan fried rice recipe. it mainly includes my other related recipes like schezwan fried rice, schezwan rice, manchurian fried rice, veg fried rice, how to make biriyani rice, soya fried rice, paneer fried rice, chilli garlic fried rice, corn fried rice, burnt garlic fried rice. further to these i would also like to mention my other similar recipe categories like,

schezwan fried rice video recipe:

recipe card for schezwan fried rice recipe:

schezwan fried rice recipe

schezwan fried rice recipe | schezwan rice recipe | szechuan fried rice

HEBBARS KITCHEN
easy schezwan fried rice recipe | schezwan rice recipe | szechuan fried rice
No ratings yet
Prep Time 10 mins
Cook Time 20 mins
Soaking Time 20 mins
Total Time 50 mins
Course chutney, rice
Cuisine indo chinese
Servings 2 Servings

Ingredients 

for schezwan chutney:

  • 25 grams dried red chilli
  • 5 grams spicy dried chilli
  • hot water (for soaking)
  • ¼ cup oil
  • 7 clove garlic (finely chopped)
  • 2 inch ginger (chopped)
  • 2 tbsp tomato sauce
  • 2 tbsp vinegar
  • 2 tbsp soy sauce
  • ¼ tsp pepper (crushed)
  • 1 tsp salt
  • ¾ tbsp sugar

for schezwan fried rice:

  • 2 tbsp oil
  • 2 clove garlic (sliced)
  • 2 tbsp spring onion (chopped)
  • ½ onion (finely chopped)
  • ½ carrot (chopped)
  • ½ yellow capsicum (chopped)
  • 5 beans (chopped)
  • ½ green capsicum (chopped)
  • 2 tbsp sweet corn
  • ¼ tsp salt
  • 2 tbsp soy sauce
  • 2 tbsp vinegar
  • 2 tbsp schezwan sauce
  • 3 cup leftover rice
  • ½ tsp salt
  • 2 tbsp spring onion (chopped)

Instructions
 

how to make schezwan sauce or schezwan chutney:

  • firstly, take 25 grams dried kashmiri red chilli and 5 grams spicy dried chilli. to reduce the spice level, i have removed the seeds.
  • soak in hot water for 20 minutes.
  • transfer the soaked chilli into a blender with some water.
  • blend to smooth paste. keep aside.
  • in a large kadai, heat ¼ cup oil. add 7 clove garlic, 2 inch ginger and stir fry on high flame.
  • now add prepared chilli paste and cook well.
  • keep stirring and cook for at least 10 minutes, or until the oil separates.
  • further add 2 tbsp tomato sauce, 2 tbsp vinegar, 2 tbsp soy sauce, ¼ tsp pepper, 1 tsp salt and ¾ tbsp sugar.
  • mix well and cook for a minute.
  • finally, schezwan chutney is ready. you can store it in an airtight container for up to a month.

how to make schezwan fried rice:

  • firstly, in large wok heat 2 tbsp oil. saute 2 clove garlic on high flame.
  • add 2 tbsp spring onion, ½ onion and stir fry until the onions shrink slightly.
  • further add ½ carrot, ½ yellow capsicum, 5 beans, ½ green capsicum, 2 tbsp sweet corn and ¼ tsp salt.
  • stir fry without overcooking the vegetables.
  • make some space in the centre, add 2 tbsp soy sauce, 2 tbsp vinegar and 2 tbsp schezwan sauce.
  • stir fry until the sauces are well combined.
  • add 3 cup leftover rice and ½ tsp salt. mix gently and stir fry without breaking the rice.
  • finally, add 2 tbsp spring onion and served schezwan fried rice.

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how to make szechuan rice with step by step photo:

how to make schezwan sauce or schezwan chutney:

  1. firstly, take 25 grams dried kashmiri red chilli and 5 grams spicy dried chilli. to reduce the spice level, i have removed the seeds.
  2. soak in hot water for 20 minutes.
  3. transfer the soaked chilli into a blender with some water.
  4. blend to smooth paste. keep aside.
  5. in a large kadai, heat ¼ cup oil. add 7 clove garlic, 2 inch ginger and stir fry on high flame.
  6. now add prepared chilli paste and cook well.
  7. keep stirring and cook for at least 10 minutes, or until the oil separates.
  8. further add 2 tbsp tomato sauce, 2 tbsp vinegar, 2 tbsp soy sauce, ¼ tsp pepper, 1 tsp salt and ¾ tbsp sugar.
  9. mix well and cook for a minute.
  10. finally, schezwan chutney is ready. you can store it in an airtight container for up to a month.

how to make schezwan fried rice:

  1. firstly, in large wok heat 2 tbsp oil. saute 2 clove garlic on high flame.
  2. add 2 tbsp spring onion, ½ onion and stir fry until the onions shrink slightly.
  3. further add ½ carrot, ½ yellow capsicum, 5 beans, ½ green capsicum, 2 tbsp sweet corn and ¼ tsp salt.
  4. stir fry without overcooking the vegetables.
  5. make some space in the centre, add 2 tbsp soy sauce, 2 tbsp vinegar and 2 tbsp schezwan sauce.
  6. stir fry until the sauces are well combined.
  7. add 3 cup leftover rice and ½ tsp salt. mix gently and stir fry without breaking the rice.
  8. finally, add 2 tbsp spring onion and served schezwan fried rice.
    schezwan rice recipe

notes:

  • firstly, you can increase the amount of spicy dried red chilli if you like spicy chutney.
  • also, adding a generous amount of oil while preparing chutney helps to increase the shelflife of chutney.
  • additionally, you can add vegetables of your choice to make the fried rice nutritious.
  • finally, schezwan fried rice recipe tastes great when served hot and spicy.