From our kitchen
Schezwan Fried Rice
Cooled basmati tossed on a high flame with schezwan chutney, soy and finely chopped vegetables.
Made with
SWAD Chutneys & Sauces
The complete Indian street-food pantry: schezwan, Rajasthani garlic, tamarind & date, bhel puri, chaat, samosa chutneys, pani puri paste and fusion dipping sauces. Retail bottles plus 1kg foodservice packs for the QSR channel.
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At a glance
- Servings: 2–3 servings
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Difficulty: Easy
What you need
Ingredients
- SWAD Schezwan Chutney – 3 tbsp
- Cooked SWAD Basmati Rice – 3 cups (cooled)
- Mixed vegetables (carrot, beans, capsicum, cabbage, spring onion) – 1 ½ cups (finely chopped)
- Soy sauce – 1 tbsp
- Oil – 2 tbsp
- Salt – to taste
- Spring onion greens – for garnish
Method
How to make it
Heat oil in a wok, add chopped vegetables, and stir-fry on high flame for 2–3 minutes.
Add SWAD Schezwan Chutney and soy sauce; sauté for 1 minute.
Toss in cooked rice, sprinkle salt, and stir-fry on high flame for 2–3 minutes.
Garnish with spring onion greens.
Serve hot with Manchurian or chili paneer.