There’s no longer any need to pay restaurant prices for Schezwan Fried Rice! This time-tested dish is sure to wow your tastebuds. 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!
IngredientsFor the rice: • 2 cups rice, uncooked • 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 tablespoon garlic, chopped • 1 1/3 medium onion, finely chopped • 1 tablespoon red chili paste • 2 tablespoons soy sauce • 2/3-1 tablespoon vinegar • 1 1/3 tablespoons ketchup • 2/3 tablespoon sugar • 2/3-1 teaspoon salt • 1-1 1/3 teaspoons Schezwan peppercorn or 1/2 teaspoon black pepper powder • 3 tablespoons water, to cook the sauce • 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 beans, optional, finely chopped • 1 cup capsicum, diced
Wash the rice and soak it for 20-30 minutes.
Bring 6 cups of water to a boil.
When the water begins to boil rapidly, add the rice and the 2 teaspoons of the olive oil.
Cook the rice on a medium-high flame until al dente, firm but not fully cooked, according to package directions.
Drain the rice in a colander.
Heat a wok over high heat.
Pour 1 tablespoon of the olive oil into the hot wok.
Add the ginger and garlic and fry until fragrant, about 1 minute.
Add the onions and fry until golden, about 5 minutes.
Add the red chili paste, soy sauce, vinegar, ketchup, sugar, salt, and Schezwan pepper to the hot wok.
Cook until the sauce is thickened.
Pour in 3 tablespoons of the water and cook until thickened.
Set the onion and sauce mixture aside in a bowl.
Add the remaining 1 1/2 tablespoons of the oil into the pan.
On a high flame, fry the spring onion whites, carrots, celery, beans, and capsicum until half-cooked yet crunchy, about 2-3 minutes.
Add 2-3 tablespoons of the prepared Schezwan sauce mixture, cooked rice, and spring onion greens.
Mix and stir-fry the rice for 2 minutes.
Taste for seasoning.