Veg Schezwan Fried Rice without Chinese sauces
Restaurant-Style Indo-Chinese Schezwan Fried Rice Recipe
Introduction:
Veg Schezwan Fried Rice without Chinese sauces, Fried rice is one of the most popular Indo-Chinese dishes enjoyed worldwide. It is often ordered at restaurants and loved for its aromatic, well-separated grains and bold flavors. In this recipe, we will make restaurant-style Schezwan fried rice without using store-bought chili or Schezwan sauce. Follow these step-by-step instructions to achieve perfectly cooked, flavorful fried rice at home.
Ingredients:
For Cooking Rice:
1 cup long-grain basmati rice
4 cups water
1 tsp salt
1 tsp oil
For Chili Paste:
5-6 dried Kashmiri red chilies
1/4 cup hot water (for soaking)
1 tbsp oil
1 tbsp vinegar
For Fried Rice:
2 tbsp oil
1 tbsp finely chopped garlic
1 tbsp finely chopped ginger
1/2 cup finely chopped onions
1/4 cup finely chopped capsicum (bell peppers)
1/4 cup finely chopped carrots
1/4 cup finely chopped cabbage
2 tbsp prepared chili paste
1 tbsp tomato ketchup
1 tbsp vinegar
1 tsp soy sauce
1/2 tsp black pepper powder
Salt to taste
Spring onions for garnish
Step-by-Step Process:
Step 1: Cooking the Perfect Rice
Wash the basmati rice thoroughly 2-3 times until the water runs clear.
Soak the rice for at least 15-20 minutes.
Boil 4 cups of water in a pot, add salt and a little oil.
Add the soaked rice and cook until 90% done. The grains should be separate and firm.
Drain the rice and spread it on a plate to cool completely.
If you have time, refrigerate the cooked rice for a few hours or overnight for the best texture.
Step 2: Preparing the Chili Paste
Soak dried Kashmiri red chilies in hot water for 10-15 minutes.
Blend the soaked chilies with a little water to make a smooth paste.
Heat oil in a pan, add the chili paste, and cook for 2 minutes.
Add vinegar and cook until oil separates.
Store in an airtight container for future use.
Step 3: Making the Fried Rice
Heat oil in a wok on high flame.
Add chopped garlic and ginger, sauté until aromatic.
Add chopped onions and stir-fry for a minute.
Toss in the chopped vegetables and stir-fry for 2-3 minutes.
Add the prepared chili paste, ketchup, vinegar, and soy sauce. Mix well.
Add cooked rice, black pepper, and salt.
Toss everything on high flame for 2-3 minutes until well combined.
Garnish with chopped spring onions.
Tips for Perfect Fried Rice:
Use long-grain basmati rice for the best results.
Always use a wok or a wide pan to stir-fry on high heat.
Do not overcook the vegetables; they should remain slightly crunchy.
Refrigerated rice works best as it reduces stickiness and enhances texture.
If you don’t have vinegar, a few drops of lemon juice can be used as a substitute.
Avoid overcrowding the pan; stir-fry in batches if making a large quantity.
Recommended YouTube Channels for More Recipes:
Your Food Lab (by Sanjyot Keer)
Hebbars Kitchen
Cook With Parul
Conclusion:
This restaurant-style Schezwan fried rice is a must-try for Indo-Chinese food lovers. With perfectly cooked rice, fresh vegetables, and homemade chili paste, this dish brings authentic flavors to your table. Try this recipe and let us know how it turns out in the comments! Don’t forget to share it with your friends and family. Happy cooking!
z4teek