Schezwan-Style Veg Fried Rice (Indian Twist)

Ingredients

• 2 cups Cooked basmati rice (cold, day-old preferred)
• 2 cups Mixed vegetables (carrot, capsicum, peas, beans), chopped
• 1/2 cup Onion, finely chopped
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 2 tbsp Schezwan sauce
• 1 tbsp Soy sauce
• 1 tsp Vinegar (rice vinegar or white vinegar)
• 2 tbsp Vegetable oil
• 2 tbsp Spring onion greens, chopped (for garnish)(optional)
• to taste Salt(optional)
• 1/4 tsp Black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Chop the vegetables and onion; mince garlic and grate ginger. Keep the cooked rice ready (cold rice helps prevent mushiness).

2. 2

   Cook (15 minutes): Heat oil in a large pan or wok on high heat. Add onion and sauté for 1–2 minutes, then add garlic and ginger and stir for 30 seconds.

3. 3

   Add mixed vegetables and stir-fry for 5–7 minutes until crisp-tender. Season lightly with black pepper.

4. 4

   Add schezwan sauce, soy sauce, and vinegar. Stir well for 30–60 seconds to coat the vegetables.

5. 5

   Add the cooked rice and toss on high heat for 3–4 minutes until the rice is evenly coated and hot. Taste and adjust salt if needed, then garnish with spring onion greens and serve.