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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat oil in a large pan or wok over medium heat.
Add diced carrots, capsicum, shredded cabbage, and zucchini. Stir-fry for 3-4 minutes until slightly softened.
Add boiled rice to the pan and mix well with the vegetables.
Pour in soy sauce, chilli sauce, and Schezwan sauce. Stir thoroughly to coat the rice evenly.
Season with salt and toss everything together for another 2-3 minutes.
Garnish with chopped spring onions and serve hot.
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Use day-old rice for better texture and to avoid clumping.
Adjust the amount of Schezwan sauce based on your spice tolerance.
For added flavor, you can sprinkle a dash of white pepper or sesame oil while stir-frying.
Can I use other vegetables?
Yes, you can use vegetables like peas, beans, or mushrooms based on your preference.
Is Schezwan sauce very spicy?
Schezwan sauce is spicy but you can adjust the quantity to suit your taste.
Can I make this dish vegan?
Yes, this dish is naturally vegan as long as the sauces used do not contain animal products.
What type of rice is best for this recipe?
Authentic basmati rice is recommended for its fluffy texture and fragrant flavor.
Can I store leftovers?
Yes, you can store leftovers in an airtight container in the refrigerator for up to 2 days.
