There is nothing quite like the fiery, garlicky aroma of a fresh wok of Schezwan Fried Rice. It’s a staple of Indo-Chinese street food that brings a bold punch of heat and a vibrant red hue to your dinner table. Whether you’re looking to use up leftover rice or craving a spicy mid-week treat, this recipe is your ticket to a flavor-packed meal in minutes.
The secret to a perfect fried rice lies in the prep. Using long-grain Basmati rice that has been boiled and cooled ensures that every grain stays distinct and fluffly, rather than mushy. When those grains hit the high heat of the wok along with minced garlic and spicy green chilies, they soak up all that wonderful “wok hei” (breath of the wok) that we all love.
What sets this version apart is the layers of spice. We aren’t just using sauce; we’re using whole Kashmiri chilies for a deep red glow and a specific Schezwan dry masala powder to give it that authentic, lip-smacking finish. It’s a heat that builds beautifully without being overwhelming, balanced by the freshness of crisp scallions.
One of my favorite “pro-tips” for this recipe is adding the shredded cabbage at the very end. This keeps the vegetables crunchy and fresh, providing a lovely textural contrast to the soft rice. And if you really want to impress your guests, don’t skip the optional charcoal smoke! It adds an earthy, tandoor-like depth that makes people wonder which professional kitchen you ordered from.
This rice is a star on its own, but it truly shines when paired with a saucy side. Serve it alongside some crispy Veg Manchurian or Gobi Manchurian for the full “street-side” experience right in the comfort of your own home.
The Ultimate 15-Minute Eggless Schezwan Fried Rice Recipe
Ingredients
- 2 cups basmati rice boiled and cooled
- 3 tbsp cooking oil
- 2 tbsp garlic minced
- 4 green chilis chopped
- 1/2 scallions spring onions, chopped
- 2 kashmiri whole chilis seedless
- 1 tbsp soy sauce
- 2 tbsp schezwan chutney
- 1 tsp green chili sauce
- 1/2 cup cabbage shredded
- 2 tbsp schezwan rice dry masala powder (available in Indian grocer)
- 1 piece charcoal optional, for smoking
Instructions
Rice Preparation
- Begin by boiling 2 cups basmati rice in salted water until fully cooked but firm. Strain the water and spread the rice on a flat tray to cool completely. This prevents the rice from breaking when you stir-fry it later.
Sauté the Aromatics
- Heat 3 tbsp cooking oil in a large wok or skillet over high heat. Add the minced 2 tbsp garlic, 4 green chilis, 1/2 scallions chopped, and the 2 kashmiri whole chilis. Toss them quickly for about 30–60 seconds until the garlic is fragrant.
- Lower the heat slightly and stir in the 1 tbsp soy sauce, 2 tbsp schezwan chutney, and 1 tsp green chili sauce. Mix well until the sauces are bubbling and well combined with the aromatics.
- Turn the heat back to high. Add the cooled Basmati rice, the 1/2 cup cabbage shredded, the remaining scallions, and the 2 tbsp schezwan rice dry masala powder. Using a spatula, toss everything together vigorously for 2–3 minutes until every grain of rice is coated in the spicy red sauce.
The Smoky Finish (Optional)
- If you prefer an earthy, smoky flavor, heat a small piece of charcoal until red hot. Place it in a small steel bowl in the center of the rice. Drizzle a tiny bit of oil on the coal and immediately cover the wok with a lid for 2 minutes to let the smoke infuse.
- Serve Remove the charcoal bowl, give the rice one final toss, and serve hot in a bowl.
Video
Notes
Calorie Estimates:
Please note that the calorie counts are estimates and may vary based on cooking methods, portion sizes, and specific ingredient brands. For the most accurate nutritional information, consider calculating based on your own measurements.Give It a Go!
We’d love to know—how did your Schezwan Fried Rice turn out? Did you try the smoky charcoal trick? Tell us all about it in the comments below! If you enjoyed this recipe, please hit the share button and send it to your spice-loving friends. Your support and feedback mean the world to us!