Shezwan Rice

Schezwan rice

Schezwan rice

Ingredients for sauce

  1. Olive oil  –  four tblsp
  2. Dried red chilli  –  half cup
  3. Jagerry or brown sugar  –  one tsp
  4. Lime – one
  5. Salt  –  to taste
  6. Chopped garlic  –  one tblsp
  7. Tomato ketchup  –  two tblsp
  8. Soya sauce  –  one tsp


Remove seeds from red chillis. Boil red chilli for 20 mins or until chillis are soft. Drain them. In a mixer jar add red chillis, olive oil, brown sugar, lime juice, salt, garlic, tomato ketchup, soya sauce. Make a fine paste. In a sauce pan add paste and fry for 5 mins on a medium flame. If paste is thick add little water. Sauce is ready.

Schezwan sauce

Note : Refrigerate after it cools down. Stays fresh for two to three weeks.

Ingredients for Shezwan rice

  1. Finely chopped green beans  – one-fourth cup
  2. Finely chopped carrots  –  one-fourth cup
  3. Finely chopped Bell pepper  –  one-fourth cup
  4. Finely chopped spring onions  –  five tblsp  (only green)
  5. Finely chopped onions  –  one-fourth cup
  6. Finely chopped  cabbage  –  one-fourth cup
  7. Finely chopped garlic  –  one tsp
  8. Olive oil  –  one tblsp
  9. Shezwan sauce  –  two tblsp (depends on taste and spice)
  10. Salt  –  a pinch
  11. Pepper powder  –  one-fourth tsp
  12. Cooked basmati rice  –  four cups

In  a pan add oil, garlic and all vegetables. Fry for 5 to 10 mints or until vegetables are tender. Add cooked rice, pepper powder, salt and shezwan sauce. Toss them. Fry them for 5 to 10 mins. Ready to serve……


40 to 50 mins


One day


2 thoughts on “Shezwan Rice

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