Spicy Schezwan Fried Basmati Rice

Spicy Schezwan Fried Basmati Rice (Indo-Chinese Style)

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By Millie Pham

This is my go-to when I want something bold, quick, and full of flavor. It’s smoky, spicy, loaded with veggies, and seriously satisfying.

If you’ve ever craved Indo-Chinese takeout, this homemade version is even better. You get the same fiery chili-garlic flavor with fluffy rice and crisp veggies—all in under 30 minutes.

Let’s get cooking! 🍚🔥

Why I Love This Recipe

I grew up eating this kind of spicy fried rice at local Indo-Chinese restaurants, always craving the smoky wok flavors and that kick of heat from the chili-garlic sauce. This recipe brings that restaurant taste home—with easy steps and ingredients you can find at any grocery store.

  • The sauce is made from scratch—spicy, garlicky, and full of umami.
  • Basmati rice adds that light, fluffy texture instead of sticky clumps.
  • It’s loaded with crispy veggies that stay fresh and vibrant.
  • Ready in under 30 minutes—perfect for weeknights.

Serves: 4
Cook Time: 25 minutes

🛒 What You’ll Need

  • 3 cups cooked basmati rice (day-old or cold rice works best)
  • 2 tablespoons oil (vegetable or sesame oil)
  • 6 garlic cloves, minced
  • 1 tablespoon ginger, finely chopped
  • 1 small onion, thinly sliced
  • ½ cup shredded cabbage
  • ½ cup julienned carrots
  • ½ cup sliced bell peppers (red, yellow, green)
  • 2 tablespoons soy sauce
  • 2 tablespoons homemade or store-bought Schezwan sauce
  • 1 tablespoon chili garlic sauce (adjust to taste)
  • 1 teaspoon rice vinegar or white vinegar
  • Salt to taste
  • ½ teaspoon black pepper
  • 2 scallions, chopped (white and green parts separated)
  • Optional: sesame seeds for garnish

🔥 Pro Tips

  1. Use cold, day-old rice – It fries better and won’t turn mushy.
  2. High heat is key – This gives it that slight smokiness like restaurant fried rice.
  3. Don’t overcook the veggies – A quick sauté keeps them crunchy and fresh.
  4. Taste your sauce – Adjust heat with more or less Schezwan or chili garlic sauce.
  5. Have everything prepped before you start – This recipe moves fast once you’re at the stove.

🧰 Tools Needed

  • Large wok or deep nonstick skillet
  • Wooden or silicone spatula
  • Cutting board and knife
  • Mixing bowls
  • Measuring spoons
  • Serving bowl or platter

🔄 Substitutions & Variations

  • Use jasmine rice if you don’t have basmati.
  • Add protein like tofu, shrimp, or shredded chicken.
  • Swap in other veggies like green beans, peas, or mushrooms.
  • Make it gluten-free with tamari instead of soy sauce.

🕓 Make Ahead Tips

  • Make the rice the day before and store it in the fridge.
  • Chop all your veggies and keep them in containers until ready to cook.
  • The Schezwan sauce can be made in bulk and kept in the fridge for 2–3 weeks.

👩‍🍳 How to Make Spicy Schezwan Fried Basmati Rice

Step 1: Heat the Oil & Sauté Garlic and Ginger

In a large wok, heat 2 tbsp oil over medium-high heat. Add 6 minced garlic cloves and 1 tbsp chopped ginger. Sauté for 30 seconds until fragrant.

Step 2: Add Onions and White Scallion Parts

Add the thinly sliced small onion and white parts of 2 chopped scallions. Cook for 1–2 minutes until softened and lightly golden.

Step 3: Add Vegetables

Toss in ½ cup shredded cabbage, ½ cup julienned carrots, and ½ cup sliced bell peppers. Stir-fry for 2–3 minutes until just tender but still crisp.

Step 4: Add Sauces and Seasonings

Pour in 2 tbsp soy sauce, 2 tbsp Schezwan sauce, 1 tbsp chili garlic sauce, 1 tsp rice vinegar, ½ tsp black pepper, and salt to taste. Stir well so the veggies get coated evenly.

Step 5: Add Cooked Rice

Add 3 cups of cooked basmati rice. Gently mix everything together, tossing so the rice absorbs the sauce evenly without breaking.

Step 6: Final Toss and Garnish

Toss in green scallion parts. Give everything one final stir and turn off the heat. Sprinkle sesame seeds if using.

Step 7: Serve Hot

Scoop into bowls and serve hot.

🍱 Leftovers & Storage

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat in a pan or microwave with a splash of water to freshen it up.

⚗️ Why This Recipe Works (Quick Science)

  • Cold rice = better texture. Cold rice has dried out a little, so it fries better and doesn’t clump.
  • High heat = smoky flavor. Stir-frying at high temp adds that signature “wok hei” flavor.
  • Layered sauces = big flavor. The combo of chili garlic sauce + soy + vinegar creates that tangy, spicy, umami bomb.

🍽️ What to Serve With

  • Chili Paneer (dry or gravy)
  • Gobi Manchurian
  • Spring rolls
  • Egg drop soup
  • Sweet chili dipping sauce on the side

🧠 Common Mistakes

  • Using fresh, hot rice—it’ll turn mushy.
  • Not cooking on high enough heat—won’t get that stir-fry effect.
  • Overloading the wok—do small batches if needed.
  • Adding too much sauce—it’ll get soggy fast.

📅 Meal Plan Ideas

  • Lunchbox: Pack with baked tofu or grilled chicken.
  • Dinner: Pair with Gobi Manchurian and cucumber salad.
  • Weekend Takeout Night: Serve with chili garlic noodles and crispy spring rolls.
  • Meal Prep: Make double the rice and keep the sauce ready for the week.

❓ FAQ

Can I use freshly cooked rice?
It’s better to use cold rice. If you’re in a rush, spread hot rice on a tray and let it cool for 30 minutes in the fridge.

Is Schezwan sauce super spicy?
Yes, but you can adjust the amount. Start small and add more if you like it hot.

What’s the best oil to use?
Neutral oil like canola or sesame oil adds great flavor without overpowering.

Can I freeze it?
Not ideal—rice can get mushy when thawed. Best to eat fresh or refrigerated for a few days.

🥄 Time to Cook!

There you go—spicy, bold, and full of flavor! I hope you love this Indo-Chinese classic as much as I do. Drop a comment below to let me know how it turned out, or ask me any questions. Happy cooking! 🍛🔥

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