How to make Schezwan Fried Rice-SK Khazana -

This flavourful rice cooked with vegetables is just right for the Indian palate

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Short grained Basmati rice, Schezwan sauce

Cuisine : Indo-Chinese

Course : Rice

Schezwan Fried Rice-SK Khazana

Schezwan Fried Rice-SK Khazana Recipe Card


Chinese food is an integral part of the Indian culinary scene. In Indian Chinese cuisine the food is modified to suit Indian palate. In this Chinese seasoning and cooking techniques are adapted to Indian tastes and contain larger offering of vegetarian dishes. Today, it is not only enjoyed by the Indians but is also highly appreciated in in Malaysia, Singapore and North America.  
Foods tend to be flavoured with Indian spices such as cumin seeds, coriander seeds, and turmeric, which are traditionally not associated with authentic Chinese cuisine. Hot chilli, ginger, garlic, sesame seeds, dry red chillies, black pepper corns and yogurt are also frequently used in Indo Chinese dishes. This makes Indian Chinese food similar in taste to many dishes of Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Non-staple dishes are generally served with generous helpings of gravy, although they are also available without gravy. Culinary styles often seen in Indian Chinese fare include chilli where the food is hot and batter-fried; Manchurian which consists of a sweet and salty brown sauce; and Szechwan sauce which is a spicy red sauce. These are generally not used in authentic Chinese food preparation.

Prep Time : 21-25 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Schezwan Fried Rice-SK Khazana Recipe

  • Short grained Basmati rice soaked for 20 minutes and drained 1 1/2 cups

  • Schezwan sauce 2 tablespoons

  • Salt to taste

  • Medium carrot 1

  • French beans 6-8

  • Medium green capsicum 1

  • Medium cabbage 1/2

  • Spring onion greens 3-4 stalks

  • Spring onion bulb 1

  • Oil 2 tablespoons

  • Wheat flour dough to taste

  • Broth powder 1 teaspoon

  • Vinegar 1 teaspoon


Step 1

Heat 5-6 cups water in a deep non-stick pan. Add salt and bring to a boil. Add rice, mix lightly, cover and cook till rice is ¾ done, stirring occasionally. Strain in a colander, spread on 2 plates and set aside to cool.

Step 2

Chop carrot, French beans, capsicum, cabbage, spring onion greens and spring onion bulb.

Step 3

Heat oil in a non-stick wok. Add half the chopped vegetables and sauté till they soften slightly yet retain their crunchiness.

Step 4

Add 1 tablespoon Schezwan sauce, a pinch of pepper powder and a pinch of broth powder and mix well. Add cooked rice and toss well. Let the rice get heated through.

Step 5

Add some of the chopped spring onion greens, mix and cook for 1-2 minutes. Add ½ teaspoon vinegar and mix well. Similarly use up the remaining chopped vegetables and rice.

Step 6

Garnish with some chopped spring onion greens and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.