There’s no longer any need to pay restaurant prices for Schezwan Fried Rice! This time-tested dish is sure to wow your taste buds. It includes an irresistible combination of fluffy rice, fresh veggies like spring onions, carrots, and celery, and homemade spicy Schezwan sauce. Schezwan Fried Rice is hearty, savory, and scrumptious — it’s a dish you’ll want to make again and again! And you will!
Ingredients
For the rice:
- 2 cups rice
- 6 cups water
- 2 teaspoons olive oil
For the vegetables and sauce:
- 2 1/2 tablespoons olive oil, divided
- 2/3 tablespoons ginger, chopped
- 1 1/3 tablespoons garlic, chopped
- 1 1/3 medium onion, finely chopped
- 1 tablespoon red chili paste
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 1/3 tablespoons ketchup
- 2/3 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon Schezwan peppercorn, can substitute 1/2 teaspoon black pepper
- 3 tablespoons water
- 1/3 cup spring onion, whites and green separated
- 1 cup carrots, optional, finely chopped
- 2 2/3 tablespoons celery, optional, finely chopped
- 1 cup French green beans, optional, finely chopped
- 1 cup capsicum, diced
Directions
Step 1 –Wash the rice and soak it for 20-30 minutes.
Step 2 –Bring 6 cups of the water to a boil.
Step 3 –When the water begins to boil rapidly, add the rice and the 2 teaspoons of the olive oil.
Step 4 –Cook the rice on a medium-high flame until al dente, firm but not fully cooked, according to the package directions.
Step 5 –Drain the rice in a colander.
Step 6 –Heat a wok over high heat.
Step 7 –Pour 1 tablespoon of the olive oil into the hot wok.
Step 8 –Add the ginger and the garlic and fry until fragrant, about 1 minute.
Step 9 –Add the onions and fry until golden, about 5 minutes.
Step 10 –Add the red chili paste, the soy sauce, the vinegar, the ketchup, the sugar, the salt, and the Schezwan pepper to the hot wok.
Step 11 –Cook until the sauce is thickened.
Step 12 –Pour in the remaining water and cook until thickened.
Step 13 –Set the sauce mixture aside in a bowl.
Step 14 –Add the remaining oil into the same pan.
Step 15 –On a high flame, fry the spring onion whites, the carrots, the celery, the beans, and the capsicum until parcooked but still crunchy, about 2-3 minutes.
Step 16 –Add 2-3 tablespoons of the prepared Schezwan sauce mixture, the cooked rice, and the remaining spring onion greens.
Step 17 –Mix and stir-fry the rice mixture for 2 minutes.
Step 18 –Serve!
