Veggie Schezwan Fried Rice
Prepare Veggie Schezwan Fried Rice using stir-fried vegetables, cooked rice, and Schezwan sauce for a spicy, flavorful meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Basmati Rice (cooked and cooled) | 2 | Cup |
| Carrot (julienned) | 2 | Count |
| Bell Pepper (sliced) | 1 | Count |
| Green Beans (chopped) | 100 | Grams |
| Cabbage (shredded) | 100 | Grams |
| Green Onion (chopped) | 4 | Stalk |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Inch |
| Schezwan Sauce (store-bought or homemade) | 4 | Tbsp |
| Soy Sauce (light) | 2 | Tbsp |
| Sesame Oil (for stir-frying) | 2 | Tbsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
Instructions
- Heat sesame oil in a large wok over medium-high heat.
- Add minced garlic and grated ginger, stir-fry for 30 seconds until fragrant.
- Add julienned carrots, sliced bell pepper, chopped green beans, and shredded cabbage. Stir-fry for 3-4 minutes until vegetables are slightly tender.
- Add cooked and cooled basmati rice to the wok, mixing well with the vegetables.
- Pour in Schezwan sauce and soy sauce, stirring to coat the rice and vegetables evenly.
- Season with salt and freshly ground black pepper to taste.
- Add chopped green onions and stir-fry for another 2 minutes.
- Serve hot, garnished with additional green onions if desired.
Prep
- Cook and cool basmati rice at least 2 hours in advance.
Kitchen equipment
WokJulienne Peeler