Description
Turn basmati rice into Schezwan fried rice, packed with veggies, bold flavors, and your choice of protein for a quick meal.
Ingredients
Units
Scale
Vegetables (see Variations)
- 1 cup shredded green cabbage
- 1/4 medium red onion, sliced
- 3 inch piece of carrot, peeled and minced
- 10-12 green beans, thinly sliced
For the Fried Rice
- 3 tbsp neutral oil
- 2-3 garlic cloves, minced
- 1/2 inch piece of ginger, minced
- 1-2 Thai chilies, minced (optional, or substitute with 1/2-1 tsp red pepper flakes)
- salt, to taste
- 1/4 tsp fine ground or freshly cracked white peppercorn
- 2 tbsp Schezwan chutney (see FAQs & Notes)
- 2 tbsp soy sauce
- 3 cups of cooked basmati rice (see FAQs & Notes + Variations)
- 5-6 springs of cilantro, minced, for garnishing
- 1 green onion, thinly sliced, for garnishing
Instructions
- Heat oil over medium high heat in a wok and let the ginger, garlic and green chilies sizzle for a minute.
- Add in the vegetables.
- Sauté on high heat for a couple of minutes till the onions sweat and the veggies soften.
- Season with salt and white pepper.
- Make a well in the bottom center of the wok and place Schezwan chutney and soy sauce.
- Stir to combine and let the mixture bubble up, for a minute.
- Stir in the cooked rice and fry on high heat, combining everything and stirring continuously for 4-5 minutes.
- Adjust seasonings if needed.
- Turn the heat off.
- Stir in the cilantro and green onions and serve immediately.