Have you tried out this sumptuous spicy dish that brings Indo-Chinese cuisine flavours to your table? Known for its fiery kick and aromatic profile, the dish has won the hearts of all spice lovers and is best for quick satisfaction. Schezwan fried rice recipe consists of fragrant rice that's stir-fried with a colourful mix of vegetables, thus making it as tasty as appetising. Prepare basmati or jasmine rice; when fluffy, keep it cool. Heat oil in the wok and stir-fry chopped garlic, ginger, and green chillies so when they all come together, they can give out a combined aroma. Then add a mixture of vegetables like bell peppers, carrots, and peas, and stir-fry until they are crisp-tender. All these, as well as the schezwan sauce, are the heart of this recipe. It is a spicy mixture of red chilli, garlic, and vinegar for stirring to coat the vegetables, thus providing a flavour and spiciness to the whole dish. The recipe of Schezwan fried rice is such a filler for any recipe. You can make it in whatever way you want because of the versatility of the variety of proteins you can have in making it, such as scrambled eggs, chicken, or tofu. Serve this hot garnished with chopped scallions for a fresh finish. This is an immensely delicious dish, ideal for lunch or dinner, and is remarkably great with chilli paneer or spring rolls. Let go and indulge in schezwan fried rice recipe. These appetising flavours would take your culinary escapade to the next level with this spicy favourite!

• 200 gms basmati rice
• 2 tbsp cooking oil
• 1 onion
• 2 green chilli
• 2 tbsp garlic
• Carrot
• Beans
• Capsicum
• 1 tsp soy sauce
• 1/2 tsp vinegar
• As per taste salt
• Spring onion
• 2 tbsp schezwan sauce

• Let's begin the recipe of schezwan fried rice. Boil water in a large pot, then add 250 gms of long-grained basmati rice.
• After draining the extra water, after the rice is about 80% cooked and is a little firm to the bite.
• This is the stage where overcooking the rice makes it soggy during the stir-frying process.
• Once your rice reaches this point, then drain it immediately, but lay it out on a big platter or tray to cool.
• It helps spread grains of rice to stay separated rather than sticking together.
• When the rice is cooling, heat two tablespoons of oil in a large pan or wok over medium flame.
• It's essential to allow the rice to cool, as otherwise, the rice can get mushy, and the fried rice will not retain the texture we desire.
• Put one finely chopped onion, 2 chopped green chillies, and two tablespoons of chopped garlic in the wok.
• Continue to saut the mixture until the onions have been translucent.
• But the green chillies will infuse good spiciness to it, and garlic itself contributes aromatic depth to the dish, forming the foundational flavour in fried rice.
• Now add 1/2 cup of finely cut vegetables to the pan.
• Carrots, beans, and capsicum are plentiful in this dish, but you can also add peas or cabbage.
• Stir-fry for about 2-3 minutes.
• You will want the vegetables slightly crunchy, so don't overcook.
• This will ensure that, at the end of cooking, all the elements in fried rice seem harmonious; the softness of the grains contrasts with the crunch of the vegetables.
• Now add the key flavouring agents to turn this into Schezwan fried rice.
• Add two tablespoons of Schezwan sauce made from red chillies, garlic, and vinegar; it is a spicy sauce whose kick gives this dish its characteristic fiery flavour.
• Add one teaspoon of soy sauce for a savoury umami flavour and 1/2 teaspoon of vinegar to usher in slight tanginess and brighten the dish.
• Mix everything well so that vegetables are evenly coated with sauces. Add the cooked and cooled rice into the pan with well-combined sauces and vegetables.
• By now, the rice should have cooled down enough to hold its shape when mixed with the other ingredients.
• Now sprinkle in some salt according to taste and just toss everything lightly.
• Ensure that the rice grains are evenly coated with the Schezwan and soy sauces.
• Mix the ingredients nicely and gently, as you do not want to break those rice grains, which will turn the fried rice into a sticky mess.
• Cook the mixture further for another 5-7 minutes, often stirring in order not to get stuck in the bottom of your pan.
• Further frying the mixture allows the rice grain to absorb flavours from the sauce and slightly get crispy.
• The lumps are also avoided by regularly stirring to ensure heat is well spread.
• Finally, the Schezwan fried rice should be garnished with liberal bunches of freshly chopped spring onions. The green onion gives a faintly sweet fresh hit and a pop of colour to this dish, which makes it even more vivid and savoury.
• Serve Schezwan fried rice hot with or without Manchurian or a simple salad. This dish's intense, sour, and savoury flavours make it perfect for lunch and dinner.