Schezwan Fried Rice (Indo-Chinese)
This veggie- and flavor-packed Schezwan fried rice recipe is incredibly easy to make! I’ve simplified this Indo-Chinese dish to be a lot quicker without sacrificing an of its amazing, complex flavor.
Servings: 4
Ingredients
For the Rice-Quinoa Mixture
- 3/4 cup white basmati rice
- 1/4 cup quinoa or you can use more white basmati rice
- 1 1/2 cups water or stock
For the Fried Rice
- 2 teaspoons oil
- 4 cloves garlic minced
- 1 inch piece of ginger minced
- 1 hot green chili such as Serrano or Indian, minced
- 1/4 cup chopped red onion
- 1/4 cup chopped carrots
- 1/4 cup chopped bell peppers
- 1/4 cup chopped cabbage
- 2 tablespoons green onion Use the whites of the green onions and reserve the greens for garnish.
- 2 tablespoons chopped cilantro stems or use cilantro leaves
- 1/2 teaspoon salt
- 1 tablespoon ketchup
- 2 teaspoons vinegar
- 1 tablespoon soy sauce , use tamari for Glutenfree
- 1 tablespoon Kashmiri chili powder or use paprika
- 2 tablespoons ginger-garlic paste or use 4 cloves garlic and 1/2 inch ginger and make a paste in a blender or mortar and pestle with a few drops of rice vinegar
- 1/8 teaspoon white pepper or more, to taste
For Garnish
- black pepper
- reserved green onions
Instructions
Prepare the rice-quinoa mixture.
- Wash the rice and quinoa, then add to a saucepan. Add the stock and a pinch of salt, then cover with a lid over medium heat. Once the stock has come to boil, reduce the heat to medium-low and continue to cook for another 9 to 10 minutes, or until the rice and quinoa are both cooked to preference.
- Fluff them really well, and set them aside until you need them for the fried rice. Or use 2-2.5 cups of cooked grains of choice.
Make the Schezwan fried rice.
- Heat the oil in a large skillet on medium-high heat. Add the minced ginger, garlic, and green chili to the pan and mix well. (I use a food processor/chopper to mince the garlic ginger and chili together). Cook until they are starting to turn translucent, then add in the onion, carrots, and a good pinch of salt, and cook for 2 to 3 minutes. Then add in the peppers, cabbage, cilantro, and salt and toss well. If you want to use more veggies, you can also add in some frozen veggies at this point and toss well.
- Cook for a minute, then mix in all of the sauces and the spices. Bring the mixture to a boil,1-2 mins, then add in the cooked rice-quinoa mixture, tossing well to mix it in with all of the sauces. If it is drying out too much, add in some splashes of water to help mix everything in, then switch off the heat, cover the pan, and let it sit for the flavors for meld for about 2 minutes.
- Open the pan and fluff the Schezwan rice again. Garnish with the green onion and some black pepper, if you like, and serve.
Video
Notes
I use a mix of rice and quinoa to amp up a little protein, but you can use whatever grains that you like and cook as you like.
For the minced garlic, ginger, and chili, I usually just mince them all together in a food processor or you can mince them individually.
This recipe is naturally nut-free. To make it gluten-free, use gluten-free tamari instead of soy sauce. For soy-free, use coconut aminos in place of the soy sauce.
Nutrition
Calories: 221kcal | Carbohydrates: 42g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Sodium: 557mg | Potassium: 259mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2290IU | Vitamin C: 18mg | Calcium: 42mg | Iron: 1mg