Crisp at the edges and tender through the middle, Schezwan Fried Rice is a Indo-Chinese main course made with jasmine rice, water, and sesame oil in about 36 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 16 minutes
  • Total time: 36 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indo-Chinese

Ingredients

  • 1 cup jasmine rice (soaked for 20-30 minutes)
  • 5 cups water
  • 1 tablespoon sesame oil
  • 2 garlic cloves (chopped)
  • 4 stalks of spring onion (chopped [white and green separated])
  • 2 tablespoons finely chopped celery
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped green beans
  • 1.5 tablespoons schezwan sauce (or to taste)
  • 1/8 teaspoon white pepper powder
  • 1 teaspoon rice vinegar or use regular white vinegar
  • salt (to taste)

Method

  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!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.