facebook twitter pinterest youtube googleplus email rss instagram


Thursday, February 5, 2015

schezwan fried rice
I sent this recipe for my  monthly kungumam thozhi step by step series. I posted schezwan noodles recipe. That time itself I prepared this schezwan fried rice too, thought of posting later as I didn’t want to bore you all.  I am just back from a short visit to Chennai. After this hectic trip, I had no new posts in my hand, so this came to the rescue. I hope I can be regular in posting recipes from now onwards. I love schezwan recipes, be it noodles or fried rice, now a days my choice is always spicy things. Many of you tried shcezwan fried rice after I posted schezwan noodles recipe. I thought I too should post soon and found the right time now.
schezwan fried rice-1

Schezwan fried rice recipe

Recipe Cuisine: Oriental  |  Recipe Category: Lunch
Prep Time: 30 mins    |  Cook time: 20 mins    Serves: 3


Cooked Basmati rice - 2 cups

Kashmiri red chilli* - 10 + 2

Onion - 1

Garlic, finely chopped - 3 tblsp

Soya sauce - 1 tsp

Chilli sauce - 1 tsp

Carrot, beans, cabbage – finely chopped - 1 & 1/2 cups

Celery leaves, finely chopped - 3 tblsp

Salt - As needed

Olive oil - 3 tblsp


  1. Soak 10 red chillies in hot water for 30 mins and grind it to a paste with little water. 1-grind
  2. In a kadai, heat olive oil and add remaining 2 red chillies and finely chopped garlic. Do not change the color of the garlic. Just fry till fragrant, say half to one minute. Add finely chopped onion and fry for another minute in  high flame. 2-temper
  3. Add chilli and soya sauce, ground red chilli paste. Fry till oil oozes out.3-add-spice 
  4. Add the finely chopped vegetables, salt and toss well in high flame. The veggies should get cooked, retain its crunchiness as well. Add more olive oil if needed.4-add-veggies
  5. Add cooked rice, toss gently to mix well. The rice should get heated and you start hearing cracking sound. For this you have to toss in high flame. If not possible, just give it a stir in high flame. That's enough.5-add-rice


    • *Kashmiri red chillies gives a bright red color. It will look long and shrunken. If using ordinary red chillies, reduce the quantity.
    • If not celery leaves, try coriander leaves or spring onion. Olive oil can be substituted with sesame oil.
    • To cook basmati rice, soak for half an hour, pressure cook for 3 whistles with 1 & 1/4 cup water. Once done, invert in a broad vessel, add a tsp of oil and cool down to separate the grains. Keeping the rice in fridge will help you prevent the rice from breaking or getting mushy.
    • Use a salad fork or something like that to separate the grains gently when hot. Later, when cooled, try to separate the grains thoroughly.

I served with schezwan baby potatoes, it went well with it, but any manchurian side dish will work.



  1. My favourite...Hot recipe & lovely clicks asusual

  2. This comment has been removed by the author.

  3. with a blocked nose and aching body this is exactly what I need right now. drooooooling

  4. Looks awesome..colourful..Will try it for sure..

  5. Awesome food... I ve tried few dishes from ur website.. I was very helpful to me during my early stages I got married n came to Singapore..I only knew few basic but now I ve confident that I can cook well.. I am a foodie n love to cook as well.. miss my moms food... but now I can hear my daughter say she miss my food wen v to out to eat.. thank u raks.....


Thank you for visiting my space and leaving comments,your comments are really appreciated...
I am currently away, might take a bit while to respond to your query, but will sure do when I find time.