Schezwan Vegetable Rice
A delightful blend of spices and vegetables in every bite, this aromatic dish brings the vibrant flavors of Indo-Chinese cuisine right into your home.
Ingredients
For the rice
- 1 cup uncooked long-grain rice (or basmati rice) Rinsed under cold water
- 2 cups water
For the stir-fry
- 2 tablespoons vegetable oil For sautéing
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 medium carrot, diced
- 1 cup green beans, chopped
- ½ cup corn kernels (fresh or frozen)
For seasoning
- 4 tablespoons Schezwan sauce Adjust for spice preference
- 2 green onions, chopped Added at the end
- Salt, to taste
- Pepper, to taste
- Optional: chopped cilantro for garnish
- Optional: lime wedges for serving
Instructions
Cooking the rice
- Rinse the rice under cold water until the water runs clear. Combine it with 2 cups of water in a large pot, and bring it to a boil. Once boiling, reduce to low heat, cover, and simmer for 15 minutes or until the rice is cooked and water is absorbed. Remove from heat and let it sit, covered, for another 5 minutes.
Preparing the stir-fry
- While the rice is cooking, heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger, and sauté for about 30 seconds until fragrant.
- Add the diced carrot, green beans, and corn to the skillet. Stir-fry for about 5–7 minutes, or until the vegetables are tender but still crisp.
Combining ingredients
- Stir in the cooked rice and Schezwan sauce, mixing well to ensure all the rice is coated. Season with salt and pepper to taste. Cook for an additional 2–3 minutes, letting the flavors meld together.
Finishing touches
- Stir in the chopped green onions just before serving, adding a fresh crunch. Serve hot, garnished with cilantro or lime wedges if desired.
Notes
Adjust the amount of Schezwan sauce according to your spice preference. For added protein, consider including tofu, chickpeas, or cooked chicken. Leftover rice works well in this recipe; just be sure to decrease the cooking time slightly. Adding a splash of soy sauce can deepen the flavor profile.