Schezwan Fried Rice
Easy Schewzan Fried Rice made with homemade schezwan sauce. Tastes good as such or with Indo-Chinese dishes. Vegan & Gluten-free.
- Prep time
- 20 min
- Cook time
- 16 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 1 cup jasmine rice (soaked for 20-30 minutes)
- 5 cup water
- 1 tbsp sesame oil
- 2 garlic cloves (chopped)
- 4 stalk spring onion (chopped [white and green separated])
- 2 tbsp finely chopped celery
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped green beans
- 1.5 tbsp schezwan sauce (or to taste)
- 1/8 tsp white pepper powder
- 1 tsp rice vinegar or use regular white vinegar
- salt (to taste)
Instructions
- 1
Wash jasmine rice in cold water till water turns clear. Soak the rice for 20-30 minutes in enough water. Rinse the water, drain and set aside.
- 2
Boil 5 cups of water with few drops of oil and pinch of salt.
- 3
Add drained rice to boiling water. Cook uncovered till rice is 90% cooked aka al dente, this will take around 7-8 minutes.
- 4
Remove pot from heat and drain the water. Gently rinse the rice with cold water to stop further cooking. You may also add 1/2 teaspoon oil to prevent the rice sticking to one another. Set aside.
- 5
Heat oil in a wok on high heat. Add garlic, saute for few seconds.
- 6
Add spring onion whites and celery. Saute for 30 seconds on high heat and then add carrot and beans.
- 7
Cook the veggies on high heat till lightly browned. I chopped the veggies very fine so they cooked pretty quickly, around 1-2 minute.
- 8
Add schezwan sauce and stir.
- 9
Lower the heat and add the rice. Mix till everything is well combined.
- 10
Add salt, white pepper powder and rice vinegar. Toss to combine.
- 11
Remove wok from heat, add spring onion greens and serve schezwan fried rice as such or any Indo-chinese dish of choice!