Schezwan Fried Rice
40 Minutes
Indo-chinese
Serves: 3-4
Schezwan Fried Rice is one of India’s most loved Indo-Chinese dishes — a perfect blend of heat, crunch, and aroma.
Made with Authentic Royal® Basmati Rice, each grain stays long, fluffy, and perfectly separate, absorbing the vibrant flavors of Schezwan sauce, crisp vegetables, and paneer. Inspired by the streets of Mumbai and Kolkata, this dish brings authentic Desi-Chinese flavor to your table — spicy, smoky, and irresistibly delicious.
Ingredients
For Cooked Rice
- 1½ cups Basmati Rice (soaked for 30 minutes)
- Water for Boiling
- Salt to Taste
- 1 tsp Oil (for boiling rice)
Other Ingredients
- 2-3 tbsp Oil (for frying)
- 1 tbsp Minced Garlic
- 1 tsp Minced Ginger
- 1-2 Green Chili Finely Chopped
- 1 Medium Onion Chopped
- ½ cup Chopped Cabbage
- ½ cup Chopped Carrot
- ½ cup Chopped French Beans
- ½ cup Tri Colored Bell Peppers Chopped
- 3 tbsp Schezwan Sauce (adjust as per taste)
- 1 tbsp Red Chili Sauce
- 1 tbsp Tomato Ketchup
- 1 tsp Green Chili Sauce
- 1 tsp Soy Sauce
- 1 tsp White Vinegar
- ¼ tsp Ground Black Pepper
- Salt As Needed
- ½ tsp Ajinomoto (optional)
- ½ cup Paneer Cubed
- 4–5 Chopped Green Onions/Scallions/Spring Onions (white and green parts separated)
Preparation
Step 1: Cook the Rice
- Wash and soak basmati rice for about 30 minutes.
- Drain the soaked rice and bring a large pot of water to a boil. Add salt and a little oil to the water. Once the water starts boiling, add the soaked rice and cook until it is almost done but not mushy.
- Drain the cooked rice immediately and spread it on a plate to cool completely. This helps prevent the grains from sticking together.
Step 2: Prepare the Base
- Heat oil in a large wok or pan on high flame. Add minced ginger, garlic, and chopped green chili.
- Stir and sauté for a few seconds until the raw aroma disappears and you get a nice fragrance.
Step 3: Add the Vegetables
- Add chopped onion and stir fry for about a minute until it turns translucent.
- Add chopped cabbage, carrot, French beans, white part of the green onions, and tri colored bell peppers.
- Keep the flame high and stir fry for two to three minutes. The vegetables should stay slightly crunchy and not become soft.
Step 4: Mix the Sauces and Seasoning
- Add schezwan sauce, red chili sauce, tomato ketchup, green chili sauce, soy sauce, and white vinegar.
- Sprinkle ground black pepper, salt, and ajinomoto if using. Stir everything well so that the vegetables are evenly coated with the sauces.
Step 5: Add Paneer and Rice
- Add the paneer cubes and stir gently for a minute so they absorb the flavor.
- Now add half of the chopped green onions and spread the cooled rice into the wok. Toss everything together very gently using a spatula, making sure not to break the rice grains.
- Keep tossing on high flame until the rice gets well mixed with the sauce and vegetables. Adjust salt and pepper if needed.
Step 6: Garnish and Serve
- Add chopped green onions and give a final toss. Remove from heat and serve hot. Schezwan Fried Rice tastes best when served fresh and hot with extra schezwan sauce or with chili paneer on the side.
