Schezwan Fried Rice Recipe

Name: Schezwan Fried Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: indo chinese
Ingredients: 60 g · Bell pepper; 60 g · Cabbage; 60 g · Carrot; 400 g · Cooked rice; 10 g · Garlic; 8 g · Ginger; 80 g · Onion; 5 ml · Rice vinegar; Salt; 45 g · Schezwan sauce; 15 ml · Soy sauce; 30 g · Spring onion; 20 ml · Vegetable oil; 1 g · White pepper

Ingredients

2 servings

Contains: soy

Bell pepper
diced
60 g
Cabbage
shredded
60 g
Carrot
finely diced
60 g
Cooked rice
cooled
400 g
Garlic
finely chopped
10 g
Ginger
finely chopped
8 g
Onion
diced
80 g
Rice vinegar
5 ml
Salt
to taste
Schezwan sauce
45 g
Soy sauce
15 ml
Spring onion
chopped
30 g
Vegetable oil
20 ml
White pepper
1 g

Flavor profile

Spice

Richness

Method

1Cook the rice ahead of time and cool it completely so the grains stay separate.
2Heat the oil in a wok over high heat until shimmering.
3Add the chopped garlic and ginger and stir-fry for a few seconds.
4Toss in the onion, carrot, capsicum and cabbage, stir-frying on high for two minutes to keep them crisp.
5Add the schezwan sauce and soy sauce, tossing to coat the vegetables.
6Add the cooled rice and stir-fry vigorously to coat every grain.
7Season with vinegar, salt and white pepper.
8Toss in most of the spring onion greens.
9Serve hot, garnished with the remaining spring onion.