The Ultimate 15-Minute Eggless Schezwan Fried Rice Recipe
Fire up your wok for this Vegetable Schezwan Fried Rice! This eggless, vegan-friendly recipe combines fluffy Basmati rice with a fiery blend of garlic, chilies, and authentic Schezwan spices. It's a quick, one-pan meal that’s perfect for spice lovers looking for that restaurant-quality flavor at home.
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.