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Schezwan Fried Rice

Name: Schezwan Fried Rice
Total time: 25 min
Yield: Serves 4
Cuisine: India
Ingredients: 600g Cooked Rice; 6 Red Chili Pepper; 5 cloves Garlic; 15g Ginger; 1/2 Carrot; 1 Green Bell Pepper; 1 stalk Green Onion (Long); 2 tbsp Soy Sauce; 1 tsp Vinegar; 1 tsp Sesame Oil

Rice Dish

⏱ 25 min

👥 Serves 4

Difficulty ⭐⭐

Vivid red fried rice, loaded with chili and garlic — Indo-Chinese cuisine's fiery take on fried rice.

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📖 The Story Behind This Dish

Named after Sichuan ("Schezwan") in China, though it bears little resemblance to actual Sichuan cuisine — this uses India's own fiery "Schezwan sauce," built on red chili and garlic. Known as one of the spiciest entries in the Indo-Chinese repertoire.

🌆 Where it's eaten: A favorite fried rice among spice-lovers at street stalls and restaurants alike.

🥕 Ingredients (serves 4)

Cooked Rice 600g
Red Chili Pepper 6
Garlic 5 cloves
Ginger 15g
Carrot 1/2
Green Bell Pepper 1
Green Onion (Long) 1 stalk
Soy Sauce 2 tbsp
Vinegar 1 tsp
Sesame Oil 1 tsp

👩‍🍳 Instructions

Rehydrate the red chilies in water, then blend with the garlic and ginger into a paste (Schezwan sauce).
Finely chop the carrot and green pepper.
Heat oil in a pan and fry the Schezwan sauce until fragrant.
Add the carrot and green pepper and stir-fry briefly.
Add the rice, soy sauce, and vinegar, and stir-fry over high heat until fluffy and separated.
Drizzle with sesame oil and scatter green onion on top to finish.

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