Schezwan Fried rice or Szechuan Fried rice is a very popular fried rice from the Indo Chinese cuisine. This spicy fried rice is unique and different because of the freshly made Schezwan sauce that is used.
Schezwan or Szechuan sauce can be easily found in the stores but the flavor of freshly made sauce is much more delicious. I have made a quick and easy sauce here to make along with a mix of vegetables and rice.
Table of contents
The most interesting part of this fried rice recipe is the Schezwan sauce. I used the Guajillo Chili which is a mild chili pepper used widely in Mexican cuisine. Since this chili is quite mild, I also used a few dried red chilies for the heat.
Guajillo chili is what I use to make the Thai Red curry. This chili, when made into a paste gives a very lovely color and I love using it for this reason.
I used half of the sauce to make the fried rice and have stored the remaining half for future use. Once the prep work is done, making the Schezwan fried rice is a breeze.
This week my theme for the blogging marathon is to choose 1 ingredient and make 3 recipes. I am choosing mixed vegetable as my ingredients and this is my first recipe under the theme.
We can use a blend of different vegetables and use as little or as much as we like. You could use them finely chopped or slice them as I have. Either way make sure to use a large wok as that helps in cooking them evenly.
Why make this fried rice?
- If you love spicy fried rice, then this is the recipe to make. The freshly made Schezwan sauce is the key to this recipe.
- This Szechuan fried rice is vegan and gluten free. Make sure to check the ingredient label before buying the sauces.
- This fried rice recipe comes together in a very little time. Once we have the sauce made and the vegetables prepped, it takes just under 30 minutes to make this.
- Having said that, if you are into meal prep, this is the perfect recipe for you. Have the sauce made, vegetables chopped and rice cooked and chilled and you have a meal ready within minutes.
- Leftover rice works the best for this Schezwan fried rice recipe. So a great recipe to have in mind when you have a lot of leftover rice.
- This is a wonderful fried rice to make for lunch boxes. My boys love to take this for school and it is so easy to make it for them in the morning.
- The sauce can be refrigerated for up to 3 days ahead and can be frozen for around 3 months. So make a double batch and have the sauce ready to make this super easy and spicy Schezwan fried rice anytime.
Ingredients and substitutes
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes.
For the Schezwan / Szechuan sauce
- Chili pepper / dried red chilies - I have used Guajillo pepper, Kashmiri red chili or the regular dry red chili that I use in Indian cooking. I have mixed and matched them to achieve the heat and color. Guajillo pepper is mild and gives a beautiful color and so is the Kashmiri red chili.
- Garlic and ginger - to grind along with the chili.
For the Fried rice
- Rice - I like to use Basmati or long grain Jasmine rice for all my fried rice recipes. Lately my boys insist that they prefer the Asian fried to be made with Jasmine rice as they love the flavor and the texture. Any kind of rice you use, make sure that the rice is completely cool. Day old rice kept in the refrigerator works the best for this Szechuan fried rice.
- Mixed vegetables - This is based entirely on your preference on how much and what kind of vegetables to use. I have used onions, cabbage, carrot and bell pepper. We could use beans, peas, mushrooms and corn as well. We will also be using some minced garlic for flavor.
- Sauces - I have used the freshly made schezwan sauce, soy sauce and rice wine vinegar. We can use regular white vinegar as a substitute.
- Oil - I use a mix of sesame oil and olive oil to make my fried rice.
- Salt and pepper - Use salt with caution as we use soy sauce in the recipe. Taste the fried rice as you go to check for seasoning. I like to use a little pepper powder for flavor. But it is optional.
Step by step process
To make the Schezwan Sauce
- Soak the chili in hot water for about 10 mins.
- Grind it along with the ginger and garlic into a paste. I also washed the mixer with little water and added it to the sauce.
To make the Fried Rice
- Soak the rice in water for a few minutes and then cook it.
- I use my instant pot to cook the rice. Measure the rice and then add water as needed and set it on rice mode. I also like to add a teaspoon of oil when cooking rice for fired rice as it helps to keep the rice from sticking.
- Once the rice is cooked, let it sit for about 15 minutes and then carefully spread it on a tray or wide bowl. I also like to refrigerate the room temperature rice for few minutes until we get ready with the rest of the prep work. If planning ahead, make rice the day before and let it chill in the refrigerator.
- Chop all the vegetables and keep it ready. We can either chop the vegetables finely in dice or in thin slices.
- Heat a wok and then add oil.
Note - The amount of water used to cook quinoa in an open pot to Instant Pot changes. For the open pot method, we use 2 cups of water for every cup of quinoa. In Instant Pot we use 1 ½ cups of water for 1 cup of quinoa.
- Fry the minced garlic for about 30 secs and then immediately add the sliced onions.
- Sauté it for a minute and then add the bell pepper. Fry it for 2 minutes.
- Now add the rest of the vegetables and saute it for about 5-7 mins. Do not let the vegetables become mushy. They should have a crunch in them.
- Add very little salt (if needed) and black pepper and mix well. Keep in mind that the soy sauce has lot of salt in it.
- Next add all the sauces and vinegar and mix well.
- At the end add the rice and carefully mix without breaking the grains.
- Check for seasoning and serve hot.
Serving suggestions
Schezwan fried rice is a main dish that goes well just by itself. I often serve it with Gobi Manchurian as my boys love that.
This particular time I served it with Spicy stir fried tofu and it was delicious. I would serve it with tofu if I am not adding tofu in the Szechuan fried rice itself.
Be sure to serve some hot sauce on the side for added heat. My favorite is homemade chili paste that I always have in hand. It tastes absolutely amazing with any noodle or stir fry dishes.
Expert tips
- Use the right kind of chili for the level of spiciness you prefer.
- Have all the ingredients chopped and ready before starting the cooking.
- If you are like me who often cooks Indo Chinese or Asian recipes, investing in a wok is an absolute must. The flavor and the browning that we get from cooking in the wok is very different from cooking in any other pan.
- Use long grain rice like basmati rice or jasmine rice. I personally love the flavor, texture and aroma of jasmine rice the best for Asian fried rice.
- Leftover rice works the best. So if planning ahead, make sure to cook the rice and refrigerate it.
- Use any other vegetable that you have in hand. We can also add tofu or paneer to the recipe Szechuan fried rice.
Frequently asked questions
Szechuan sauce can be made couple of days ahead and refrigerated. The sauce can be kept frozen for 3 to 4 months. I make a double batch of the sauce and have one batch frozen to use later.
The difference is the fresh homemade sauce that we make for the Szechuan fried rice. The sauce adds a distinct flavor and color to the fried rice.
Long grain rice works the best. I either use basmati rice or jasmine rice though we prefer the Jasmine rice for its unique flavor and aroma.
More fried rice recipes
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Recipe Card
Recipe
Spicy Schezwan Fried Rice
Equipment
- wok
- spatula
- Blender
- Cutting board
- Knife
Ingredients
FOR THE SCHEZWAN SAUCE – (MAKES FOR 2 TIMES)
- 2 Guajillo chilies
- 4 Dry red chili
- 4 cloves Garlic
- 1 inch piece Ginger
FOR THE FRIED RICE –
- 2 cups Basmati rice or any long grained rice
- 2 cloves Garlic finely minced
- 1 large Onion Thinly sliced
- 1 cup Bell pepper Thinly sliced
- 1 cup Cabbage Thinly sliced
- 1 cup Carrots Thinly sliced
- 1 ½ Tablespoon Soy sauce
- 2 Tablespoon Schezwan sauce Or more based on your liking
- 1 Tablespoon Rice wine vinegar
- to taste Salt
- 1 Tablespoon Sesame oil
- 1 Tablespoon Olive oil
Instructions
To make the Schezwan Sauce
- Soak the chili in hot water for about 10 mins.
- Grind it along with the ginger and garlic into a paste. I also washed the mixer with little water and added it to the sauce.
To make the Fried Rice
- Soak the rice in water for a few minutes and then cook it.
- I use my instant pot to cook the rice. Measure the rice and then add water as needed and set it on rice mode. I also like to add a teaspoon of oil when cooking rice for fired rice as it helps to keep the rice from sticking.
- Once the rice is cooked, let it sit for about 15 minutes and then carefully spread it on a tray or wide bowl. I also like to refrigerate the room temperature rice for few minutes until we get ready with the rest of the prep work. If planning ahead, make rice the day before and let it chill in the refrigerator.
- Chop all the vegetables and keep it ready. We can either chop the vegetables finely in dice or in thin slices.
- Heat a wok and then add oil.
- Fry the minced garlic for about 30 secs and then immediately add the sliced onions.
- Sauté it for a minute and then add the bell pepper. Fry it for 2 minutes.
- Now add the rest of the vegetables and saute it for about 5-7 mins. Do not let the vegetables become mushy. They should have a crunch in them.
- Add very little salt (if needed) and black pepper and mix well. Keep in mind that the soy sauce has lot of salt in it.
- Next add all the sauces and vinegar and mix well.
- At the end add the rice and carefully mix without breaking the grains.
- Check for seasoning and serve hot.
Notes
- Schezwan fried rice is a main dish that goes well just by itself. I often serve it with Gobi Manchurian as my boys love that.
- This particular time I served it with Spicy stir fried tofu and it was delicious. I would serve it with tofu if I am not adding tofu in the Szechuan fried rice itself.
- Be sure to serve some hot sauce on the side for added heat. My favorite is homemade chili paste that I always have in hand. It tastes absolutely amazing with any noodle or stir fry dishes.
- Use the right kind of chili for the level of spiciness you prefer.
- Have all the ingredients chopped and ready before starting the cooking.
- If you are like me who often cooks Indo Chinese or Asian recipes, investing in a wok is an absolute must. The flavor and the browning that we get from cooking in the wok is very different from cooking in any other pan.
- Use long grain rice like basmati rice or jasmine rice. I personally love the flavor, texture and aroma of jasmine rice the best for Asian fried rice.
- Leftover rice works the best. So if planning ahead, make sure to cook the rice and refrigerate it.
- Use any other vegetable that you have in hand. We can also add tofu or paneer to the recipe Szechuan fried rice.
Nutrition
Brushjl says
I guess I'm realizing from the comments that this is an Indian favorite. Thanks for introducing me to indo-Chinese cooking. I served this with sesame chicken and it was great!
Anshika Juneja says
Oh. I can't tell you how much i love Schezwan fried rice. It's commendable the way you have made this recipe from scratch. Love the way you have explained the recipe in such a simple way. I just feel like making this tomorrow for my family.
Sandhya Ramakrishnan says
Thanks a lot! Glad you like the recipe.
Suma Gandlur says
Wow, you made from scratch. The meal looks colorful and inviting.
Vandana says
I love Schezwan fried rice but always use store bought sauce to make it. Thanks to your recipe, I will start making the sauce at home.
Hayley Dhanecha says
So delicious and packed with flavours, one of my favourites! This homemade schezwan fried rice, made from scratch is the best, just can't get enough of the aroma whilst making it. So tempting!!
Narmadha says
I love szhewan fried rice. It looks so colorful and inviting. Bookmarking to try for our weekend guests.
Lata Lala says
We love our Schezwan Fried rice with veges and homemade sauce excaly how you have mentioned. It's such a great variation of Chinese cuisine recipe.
Harini Rupanagudi says
My kids love this version of rice. But I have never used the chili variety you mentioned but I understand the balancing of heat of the various chilies used.
Brianna says
Love this amped up version of one of my favorite Chinese dishes. Just the right level of spice and full of veggies!
Sandhya Ramakrishnan says
Thanks a lot !
Marie says
This is a truly delightful, easy-to-make, hearty dish! I turned down the volume on the spiciness because my young son is not yet used to those hot peppers, but it was extremely flavorful anyhow. We loved it!
Sandhya Ramakrishnan says
Thank you so much. I use less spicy peppers as well when cooking for someone who does not tolerate heat much.
Jamie says
I love how this is full of vegetables and so flavorful! It made a satisfying meal for my family. We loved it!
Naiby says
I love what you've done here: combining the guajillo pepper in this Asian dish. It gives a distinct flavor.
Sandhya Ramakrishnan says
Thank you. I love trying out different kind of chili peppers to see what works the best.
Srivalli says
Wow, the whole setup looks so inviting and just thinking about those chilies makes me want to make this rice again.. an excellent recipe Sandhya..
Sandhya Ramakrishnan says
Thank you Valli. I agree. It is a recipe to fall in love with especially for spice lovers.
Loreto and Nicoletta Nardelli says
What a flavorful fried rice! Having a homemade Schezwan sauce makes all the difference. Way better than store-bought!
Sandhya Ramakrishnan says
It does make a big difference. Thank you!
Healing Tomato says
Schezwan Fried rice is one of my favorite Indo Chinese recipes. I have never tried to make it myself, so, I am glad you posted a very easy recipe for it. I love all your recipes.
Sandhya Ramakrishnan says
Thank you so much. I am so happy that you liked the recipe.
Sharon says
This rice is so yummy and full of flavor! I love that the Schezwan sauce is homemade too.
Katie Crenshaw says
You gave such detailed instructions and tips! It helped so much. The fried rice came out FANTASTIC! Now I don't have to go to a restaurant to eat it. I am so happy.
Radha says
This is a flavorful rice. Love the addition of guajilo chiles and would try with it next time. Great share!
Mayuri Patel says
A mouth watering rice dish Sandhya. So easy to make and like the idea of making the chilli sauce at home. Loaded with vegetables, I can make a meal out of the schezwan fried rice.
sushma pinjala says
One of my favorite rice dishes. Good one
Pavani says
What a flavorful and delicious fried rice this is. Love the addition of freshly made schezwan sauce in here - thanks for sharing this amazing recipe.
Gloria says
I love all kinds of rice. This looks and sounds super delicious. Love the combination of all the spices in this easy to make rice recipe.
Sandhya Ramakrishnan says
Thanks Gloria! This is a simple recipe and perfect for quick weeknight dinner.
Pavani N says
I love Chinese fried rice and the addition of the Schezwan sauce sounds super flavorful and delicious.
Priya Srinivasan says
Oh looks super delicious,; I have started drooling just reading intro!!!
Chef Mireille says
what a good fried rice with all those veggies
Srivalli says
That's looking very spicy and so delicious!
Shobana Vijay says
Clear explanation...Love the way you have presented
Swathi Iyer says
Delicious spicy schewan fried rice Sandhya, Love it.
Harini-Jaya R says
sounds very yummy and interesting!
Yes Cook says
Very well prepared fried rice.
Thanks for sharing.
Usha says
I am salivating reading the ingredient list and seeing the pictures. I must have tasted great.
sangeetha pn says
home made schezwan sauce, n an equally good rice using it! 🙂 perfect
Razina Javed says
nice one, love the clicks...
Mayuri's jikoni says
a wholesome meal. Like your home made Schezwan sauce.
nandoos Kitchen says
Very yummy rice