Schezwan Vegetable Fried Rice Recipe

post modified on February 12

Written by Puja

I am a big fan of Chinese cuisines and Schezwan Vegetable Fried Rice is one of them. I should rather rephrase it as “Indianized Chinese Cuisines”, because I am sure that most of the Chinese recipes that we find here are in fact an indianized version of the Chinese ones. There are very few restaurants that serve authentic Chinese cuisines.

I still remember the days when me and my husband would go out to have dinner, order Chinese food and definitely include veg Manchurian in it. And I would pick all the Manchurian balls from my husband’s bowl. I simply liked the usage of the different sauce in it.

Talking about sauce, the thing that I like the most about the recipe that we will be talking about today, is also the sauce used in it. And it is this sauce that this recipe gets its name from. There is nothing much required other than this sauce, for this recipe. You could take freshly cooked rice or, even use leftover rice. If you prefer buying the Schezwan sauce from your nearest store, you could do that. I prefer making the sauce at home though because that retains the flavor of the sauce and also ensures that it is healthy.

With that let’s get straight onto today’s recipe – Schezwan rice.

schezwan fried rice r


schezwan rice


schezwan rice recipe


schezwan rice recipe


schezwan fried rice

Schezwan Vegetable Fried Rice Recipe

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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Author: Puja


  • Cooked Rice - 1 cup
  • Carrot Cabbage - 1/2 cup (thinly sliced)
  • Beans - 1/4 cup finely chopped
  • Capsicum - 1/3 cup thinly sliced
  • Garlic - 2 tsp chopped finely
  • Schezwan sauce - 1 tbsp
  • Green chilli - as per the taste split lengthwise
  • Spring Onion white part - 1 tsp (chopped)
  • Spring Onion green part - 1 tsp (chopped)
  • Pepper powder - 1 tsp
  • Olive Oil / Cooking Oil - 1 tbsp
  • Salt - as per the taste


  • Heat oil in a pan, add garlic and spring onions white part,fry until the raw smell goes off.
  • Add carrot, beans and capsicum and saute for 5 mins or until the veggies shrink.
  • Now add schezwan sauce, salt and pepper powder.
  • Saute and cook for about 3-5 mins.
  • Now add cooked rice little by little and mix well.
  • Mix until the sauce and veggies gets coated with rice evenly.
  • Finally add spring onion green part and give it a quick stir.
  • Turn off the flame.
  • Serve hot along with any manchurian or any kind of side dish of your choice.


You can even use leftover rice or basmati rice for this recipe.
If the schezwan sauce is not available and you want to make this rice instantly you can simply grind red chillies, ginger and garlic along with water to a fine paste and use it for this recipe.
If you want, you can use fresh cooked basmati rice as well instead of normal rice.
Tried this recipe?Post a picture to Instagram & Mention @thetastesofindia or tag #thetastesofindia!

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A self-proclaimed Champion Cook, who gets the confidence from the love and praises showered upon me by my family consisting of a Cute little Daughter and a husband who loves the Internet more than me (LoL..) and who incidentally happens to be the man behind the technical aspects of this blog.
I love working from home and the benefits that come from it and that is why I started this blog where I document all my adventures with cooking.
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