Schezwan Fried Rice

The wholesome rice and the spicy of flavours of this Indian version of a Chinese dish is what comforting food is all about. This recipe gives you a chance to try your hand at a crave-worthy favourite. Learn how to make the versatile and popular Indo Chinese hot sauce, Schezwan.


  • Ingredients for Schezwan Fried Rice – 1 ½ Cups Rice Uncooked (any premium quality)
  • 1/4 Cup Spring Onions or Onions
  • 3/4 Cup Carrots Chopped (optional)
  • 3/4 Cup French Beans Chopped (optional)
  • 3/4 Cup Capsicum Chopped or Bell Peppers
  • 2 Tablespoon Oil
  • 1/2 Tablespoon Sugar
  • Salt to Taste
  • Ingredients for Sauce (alternatively Use 2-3 tablespoons of Schezwan Sauce) – 2 Tablespoon Soya Sauce
  • 2 Tablespoon Vinegar
  • 10 Schezwan Pepper Corn (or 1/4 teaspoon pepper powder)
  • 1 Tablespoon Red Chili Paste or Red Chilli Powder (or 8-12 Red Chilies)
  • 1 Tablespoon Ginger (chopped)
  • 1 Tablespoon Garlic (chopped)
  • 1 Tablespoon Sugar (depends on how spicy you like, you can use more or less)
  • 2 Tablespoons Tomato Sauce
  • 2-3 Tablespoons Water (to cook the sauce)
  • Salt to Taste


Prep: 30 minutes
Cooking: 15 minutes

  1. Preparation for schezwan fried rice – Wash 1 cup of rice and soak for 20 to 30 minutes. Bring 5 cups of water to a boil.
  2. When the water begins to boil rapidly, then add rice and cook on a high flame till al dente.
  3. When the rice is cooked al dente, drain it to a colander.
  4. While the cooked rice cools completely, chop the vegetables.
  5. How to make schezwan fried rice – To the same pan, add little more oil.
  6. On a high flame, fry spring onion whites, carrots, mushrooms, beans, capsicum and cocktail sausages until cooked and crunchy.
  7. Next add 3 tablespoon schezwan sauce, rice and spring onions greens too.
  8. Adjust the salt and spice as needed.
  9. Mix and Stir fry rice for 2 minutes.
  10. Serve schezwan fried rice hot or warm.
  11. Make the sauce (or use 2 tablespoons of ready schezwan sauce) – Soak red chillies in little hot water. When they turn soft, blend with 1 to 2 tablespoon water to a smooth paste. Alternately you can stir the red chilli powder with some water.
  12. Pour oil in a hot pan and fry ginger and garlic till they smell good. Stir in salt, sugar, red chilli paste and schezwan peppercorns as well.
  13. Cook until the sauce thickens. Pour little water and cook further to bring out the flavours.
  14. When the sauce thickens, add vinegar and soya sauce. Remove to a plate and set aside until needed.