Kwik Fix Series # 2 - Schezwan Fried Rice

Do you believe in love at first sight? No, I am not up to a romantic story. I am quite aware that this is a food blog and I must ideally post culinary related stuff. I am actually talking about a dish with which I fell in love at the first sight. I have written enough about my fervour for Chinese food.

I remember having Schezwan Fried Rice in a Singaporean restaurant at Chennai about a decade back. Till then, I never knew such a dish existed. It looked colorful and I loved the tangy and spicy taste of the dish. It's a fiery hot dish for spice lovers like me. From then on, I got hooked to it.

This is actually a quick dish to make and you can accomplish a great meal in limited time frame. Easy for even a novice cook. So, here comes my second recipe under the kwik fix series.

I haven't used readymade Schezwan sauce for the recipe. I made my own spice mix and if you don't have a food processer, you can use the ready sauce; that way making it bachelor friendly. For any Chinese food, fry the vegetables on high flame till crispy for a short time.

Basmathi rice - 1 cup
Carrots, Beans, Cabbage finely chopped - 3/4 cup
Spring Onions - a few
Soya sauce - 2 tsp
Salt to taste
Sugar - 1/2 tsp
Oil 1 tablespoon
Grind to a paste
3-4 redchillies soaked in water for 15 min, half garlic


1. Soak the rice in water fo 10 min and cook with double the amount of water in an electric rice cooker. If you are using a pressure cooker, use 1.5 times water.
2. Heat the oil and melt the sugar. Add a red chilli broken into two. Finely chop the bottom thick portion of the spring onions and fry it in the oil. Reserve the top portion for garnishing. Add the ground paste and fry a little
3. Add the veggies and fry on high flame. Mix the soya sauce and salt and fry till the veggies are crisp and cooked.
4. Switch off and mix the rice. Reheat and garnish with spring onion.

Serve hot. You can make this in 30 min. By the time the rice is cooked, you can finish the frying part and do the mixing.

Sending this off to Monthly Mingle - Ravishing Rice hosted by Nags of Edible garden originating from Meeta's blog.


Pooja said...

Looks delicious n tempting Vidya! Schezwan fried rice is my favourite too!

Chitra said...

i have this in mu archive..slightly different from urs..very colorful know;)

Ramya Vijaykumar said...

schezwan fried rice in a jiffy sounds great!!! thats so colorful and I love the way you made it!!! yum yum!!!

Sree vidya said...

Thanx Pooja!
Chitra, lemme check out your recipe.

Sree vidya said...

Thanx Ramya for your sweet comments as usual. Yeah it's a real quick recipe.

Sunshinemom said...

This looks really nice and tasty! Quick like you said:)

Anupama said...

Hi Sree Vidya,

I tried this fried rice today and it tasted great although I don't know why I didn't get that tangy taste that is a trademark of schezwan fried rice. I don't know where I went wrong. How many garlic cloves do you use in this recipe while grinding? Is it just half a clove or half a pod? Thanks for sharing this. I enjoyed it a lot :-).

Sree vidya said...

Hi Anupama,
Thanks for dropping by.
You can use 4 garlic pods.
This gives a medium garlic flavour.
You can add a tsp or 2 of tomato ketchup for tangy flavour.
You can also try using the readymade schezwan sauce. Though, I haven't tried it personally. Let me know of the results.