Szechuan Fried Rice

Szechuan Fried Rice


White rice – 1.5 cups
Dry Red chillies – 12
Garlic – 5 cloves
Onion – 1, medium-sized
Bell pepper – 1
Beans – 200 gms
Carrots – 3
Soy sauce – 1.5 tbsp
Chilli sauce – 2 tbsp
Salt to taste
Olive oil
Spring Onions – 1/4 cup


  • Wash the rice and pressure cook in 3 cups of water for 3 whistles
  • Once pressure is released, transfer the rice to a wide bowl or plate and allow to cool completely
  • Next, immerse 10 of the 12 dry red chillies in hot water and keep aside for 30 minutes
  • Then, drain the water and grind the chillies adding about 2 teaspoons of water
  • In a wok, heat olive oil
  • Add the remaining 2 dry red chillies and finely chopped garlic
  • Fry for about 30 seconds on medium heat
  • Add the onions and cook on high flame till it begins to turn color
  • Add finely chopped bell peppers and saute for a few minutes
  • Add soy sauce, chilli sauce and the ground chilli paste
  • Mix well and saute for a couple minutes
  • Add finely chopped beans and carrots and continue to cook on high flame for about 3 minutes
  • Add salt to taste
  • Add cooked rice and mix well 
  • Garnish with spring onions
  • Szechuan fried rice is ready! Serve hot with gobi manchurian, chilli chicken or even just ketchup!

– I’ve used sona masuri rice in this recipe. You can even use basmati rice
– Along with beans and carrots, you can add other vegetables like cabbage, zucchini, spinach or baby corn
– To cook the rice, ratio is always double the quantity of water for every cup of rice. This prevents the rice from over-cooking

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