By Akshara
October 1, 2026
Schezwan fried rice is a fiery and vibrant Indo-Chinese classic packed with bold garlic, ginger, and spicy chilli flavours. Tossing day-old cold rice in a searing hot wok with crunchy vegetables and pungent Schezwan sauce creates a restaurant-quality meal in minutes. It delivers an addictive kick that pairs brilliantly with Manchurian dishes or sweet and sour gravies.
3 cups cooked basmati rice, completely chilled  3 tablespoons oil  1 tablespoon finely minced garlic  1 tablespoon finely minced ginger  1/2 cup finely chopped spring onions (whites and greens separated)  1 cup mixed diced vegetables (capsicum, carrots, French beans)  3 tablespoons Schezwan sauce  1 tablespoon soy sauce  1 teaspoon vinegar  Salt and black pepper to taste
Heat oil in a large wok or skillet over high heat until smoking hot, then add the minced garlic, ginger, and white spring onions, stir-frying for thirty seconds.
Toss in the mixed diced vegetables and stir-fry briskly on high heat for two minutes until tender yet crisp.
Stir in the Schezwan sauce, soy sauce, and vinegar, mixing well with the vegetables for one minute.
Add the chilled cooked rice, season with salt and pepper, and toss continuously on high heat for three to four minutes until the grains are coated and piping hot, then garnish with spring onion greens.