Veg Schezwan fried rice with home-made schezwan sauce

Who doesn’t like the delicious flavor of hot, tangy schezwan sauce? It instantly gives an incredible taste & color to the stir-fry dishes and also acts as a great condiment to snacks like spring-rolls, potato wedges and even crisps.

I prefer making my own schezwan sauce because it allows me to prepare it just the way we like it. As we all know, many a times the store-bought sauces fall short of that perfect taste that our taste-buds crave. This sauce is extremely easy to prepare and can be stored in the refrigerator for as long as 2-3 weeks.

Here is the recipe of veg schezwan fried-rice and the home-made schezwan sauce. Give it a go and enjoy!


For the schezwan sauce:

  • 15 kashmiri red chillies (you can use any medium spicy chillies but kashmiri chillies give a beautiful color.
  • 1 small onion, very finely chopped
  • 8-10 garlic cloves, finely chopped
  • 2 tsp sugar
  • 2 tsp soya sauce
  • 1 tsp vinegar
  • 3-4 tbsn sesame oil or any vegetable oil
  • Salt to taste

For the fried- rice:

Basmati rice, cooked al dante.

Chopped garlic

Chopped carrot

Chopped bell pepper (green and red)

Chopped onions

Chopped scallion leaves

Chopped mushroom

Chopped broccoli

1 tsp soya sauce

1 tsp vinegar

2 tbsp schezwan sauce

2 tbsn olive oil/sesame oil or any vegetable oil for cooking

Salt and pepper to taste


For making the sauce,

-De-seed the chillies and then, soak them in water for an hour.

-Drain and cut off the stems. Blend in the grinder with little water to get a thick, red paste.

-Heat oil in the wok.

-Add the garlic in hot oil and fry for about 10 seconds. We do not have to brown them.

-Add the onions and fry on medium heat till they turn translucent.

-Add the red chilly paste and fry till you see the oil leaving the mixture,

-Add half a cup of water and while the sauce simmers, add the soya sauce, vinegar, salt and sugar. Cook for around 6-7 mins more till you again see the oil leaving sides.

-Check and adjust salt and sugar as per your preference.

Cool and collect in a jar. Make sure there’s a layer of oil over the top of the sauce. This increases the shelf-life of the sauce. Refrigerate.


For the rice,

*Chinese cooking is always done on high heat!*

-In a wok, heat the olive oil.

-Add carrots and let them cook halfway. You can lower the heat a bit anytime you feel that the oil has gotten too hot but mostly heat has to remain on high.

-Next, add garlic. After a quick stir, immediately add onions and capsicum and fry till they soften a bit.

-Add rest of the veggies and fry well. Do not cover and cook. We do not have to cook them completely. They have to remain crunchy.

-Add the rice. Gently mix.

-Add two table-spoons of the home-made schezwan sauce, along with the soya sauce, vinegar, salt and pepper. Be careful while putting salt as the sauces too have salt in them.

-Mix well and cook for a few minutes.

-Schezwan veg fried-rice ready! Serve hot!


-It’s a great idea to boil your rice a few hours ahead and refrigerate. Fried rice turns out to be much better this way than when you make it with freshly boiled, hot rice!

Replace rice with boiled noodles in this recipe to make yummy schezwan veg noodles. 

Toss in any meat or veggies you like to make your favorite version of fried-rice.




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