Serves 3
65 min
Schezwan Vegetable Fried Rice
Recipe GLPRb77e32b59b75ea
A vibrant Asian-inspired fried rice featuring long-grain basmati rice tossed with stir-fried vegetables and spicy schezwan sauce. The rice is cooked separately until tender, then combined with sautéed aromatics and vegetables to create a flavorful, restaurant-quality dish that's naturally vegan and gluten-free.
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Ingredients
1.5 cups basmati rice or long-grain white rice
6 cups water
½ teaspoon salt, plus more to taste
2-3 drops vegetable oil for cooking rice
2 tablespoons sesame oil or vegetable oil
2-3 cloves garlic, finely minced
1 teaspoon celery, finely chopped (optional)
2 tablespoons schezwan sauce
½ teaspoon rice vinegar, apple cider vinegar, or white vinegar
¼ teaspoon freshly ground black pepper, or to taste
Directions
Rinse the basmati rice under cold running water, stirring gently, until the water runs clear of excess starch. Soak the rinsed rice in enough cold water for 30 minutes, then drain thoroughly and set aside.
In a large pot, bring 6 cups of water to a gentle boil. Add ½ teaspoon of salt and 2-3 drops of oil to the boiling water.
Add the drained soaked rice to the hot water and stir gently. Cook the rice over low to medium heat without covering the pot until it becomes tender but still has a slight bite (al dente), approximately 12-15 minutes.
Strain the cooked rice in a colander and gently rinse with cool water to stop the cooking process and prevent the grains from sticking together. Spread the rice on a clean surface or plate and let it cool slightly and separate. Set aside.
While the rice cooks, finely chop all vegetables including the optional celery, or shred them using a food processor for faster, more uniform cooking. Mince the garlic very finely.
Heat 2 tablespoons of sesame oil or vegetable oil in a wok or large skillet over medium-high heat. Once the oil is hot, add the minced garlic and sauté for 15-20 seconds until fragrant.
Add the chopped celery (if using) and all other chopped vegetables to the wok. Increase the heat to high and stir-fry continuously for 4-5 minutes, tossing and stirring constantly to ensure even browning and cooking. The vegetables should have light brown edges when cooked through.
Once the vegetables are lightly browned and cooked, add 2 tablespoons of schezwan sauce and stir well to coat the vegetables evenly.
Add the cooked cooled rice to the wok in stages, gently tossing and mixing with the vegetables and sauce after each addition. Be gentle to avoid breaking the rice grains.
Season the fried rice with salt and ¼ teaspoon black pepper to taste. Add ½ teaspoon of vinegar (rice, apple cider, or white vinegar) and toss well to ensure the schezwan sauce and seasonings coat all the rice grains evenly, cooking for another 1-2 minutes.
Transfer the schezwan fried rice to a serving platter. Serve warm as a side dish or light main course, optionally accompanied by Indo-Chinese dishes such as vegetable manchurian or mushroom manchurian.
