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Schezwan Fried Rice

Schezwan Fried Rice Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 3 tbsp schezwan sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 2 tbsp neutral oil
  • 4 cloves garlic, minced
  • 1-inch piece ginger, minced
  • 1 small onion, diced
  • 1/2 cup diced carrot
  • 1/2 cup diced bell pepper
  • 1/2 cup shredded cabbage
  • 3 cups cooked and cooled long-grain rice
  • 2 eggs, lightly beaten
  • 3 scallions, sliced
  • Salt and white pepper to taste

Method
 

  1. Heat a large wok over high heat, add oil, and stir-fry the onion, carrot, bell pepper, and cabbage for about 2 minutes.
  2. Push the vegetables to the side, pour in the beaten eggs, scramble until just set, then mix them into the vegetables.
  3. Whisk schezwan sauce, soy sauce, vinegar, and sugar together. Add the rice to the wok, pour the sauce over, and fry on high heat, letting the rice sit in a single layer for 30 seconds at a time to get crispy edges.
  4. Toss in the white parts of the scallions, return any reserved protein or vegetables, stir briefly, and serve topped with the green scallion tops.

Notes

Day-old rice from the fridge gives the best results, but spread and cool fresh rice before frying if you are short on time. Keep the heat high and work quickly so your fried rice develops those irresistible charred bits.