The BEST and EASY Asian Vegetable Schezwan Rice. This spicy, bold and yummy rice is loaded with veggies and only takes 20 minutes to make! You will love making this amazing recipe for lunch or dinner. You can use it as main dish or side. Perfect for school lunch too!
Asian Vegetable Schezwan Rice has to be one of our all time family favorite dishes. To keep it gluten free , clean and healthy, I prefer making easy Chinese food at home. The veggie schezwan rice is always the perfect accompaniment to my take out style Chinese dishes. I love serving this rice with veggie gyoza (Trader Joe’s, the best) bok choy-broccoli sauté and steamed edamame in shells. Healthy, delicious and better than take out with ingredients you can trust.
Last summer, my nephews were visiting us during the break. One of the evening, I made this rice along with few other Asian trimmings. They both loved it so much that I had to repeat it again during their stay, which usually never happens. We named it “Ching’s Secret Sauce Rice” !! When they went back home, they badgered my sister enough that she asked me few times for the recipe. So here’s the recipe for delectable, irresistible and spicy Asian Vegetable Schezwan Rice!!
The basic (non) fried rice starts off with cold rice. You can even cook the rice the night before. The longer the rice sits, the better it tastes! If you are like me and don’t always plan ahead, make sure to cook your rice first and allow it time to completely cool in the fridge. Vegetarian Schezwan Rice is best when it is made with cold rice.
Next, I add lots of veggies to this rice. For flavor, add lots of Schezwan Sauce . I also like to add Green Dragon Sauce (Trader Joe’s the best) to this rice for extra spice. I prefer not to over douse the sauces but you can adjust according to your tastes.
This bold spiced rice takes just about 20 minutes to throw together. I am not adding scrambled eggs to this to keep it vegan but you certainly could add it in.
The best part about this Asian Vegetarian Schezwan Rice is that it actually works perfectly to re-purpose leftovers into a flavorful dish. I use leftover cooked rice, along with odds and ends of vegetables that I have on hand. You can substitute any vegetables you have on hand.
In this version I used scallions, green beans, mushrooms and snow pea pods, but feel free to use what you have. Other great veggie additions would be broccoli, red bell peppers or even bok choy.
2 tablespoons sesame oil,
3 cloves garlic, minced
1 inch of ginger root thinly sliced
1 cup snow pea pods
1 cup chopped green beans
1 cup mushrooms- ends trimmed and quartered
4 cups cooked rice, (I either use white or brown rice)
3 tablespoons schezwan sauce
1 tablespoon Green Dragon Hot Sauce
Salt and pepper to taste
sliced green onions for garnish, if desired
Heat 1 tablespoon of sesame oil into the inner pot of Instant Pot or wok.
If using Instantpot, use the sauté function High. Add scallions / onions to the oil and cook until tender, 3-4 minutes.
Stir in garlic and ginger and cook for an additional minute. You should sense the aroma.
Add in the chopped vegetables and sauté on high for few minutes. The veggie should get tender but not too soft.
Fluff the cold rice gently with fork. Add it in and sauté for 3-4 minutes. The rice should brown up a bit.
Stir in both the sauces, salt and pepper. Cook for 1-2 minutes so the rice heats through. Serve warm immediately.
Garnish with green onions and Sriracha drizzle if desired.
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- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 inch of ginger root thinly sliced
- 1 cup snow pea pods
- 1 cup chopped green beans
- 1 cup mushrooms- ends trimmed and quartered
- 4 cups cooked rice, (I either use white or brown rice)
- 3 tablespoons Schezwan Sauce
- 1 tablespoon Green Dragon Hot Sauce
- Salt and pepper to taste
- sliced green onions for garnish, if desired
- Heat 1 tablespoon of sesame oil into the inner pot of Instant Pot or wok. If using InstantPot, use the sauté function High. Add scallions / onions to the oil and cook until tender, 3-4 minutes.
- Stir in garlic and ginger and cook for an additional minute. You should sense the aroma.
- Add in the chopped vegetables and sauté on high for few minutes. The veggie should get tender but not too soft.
- Fluff the cold rice gently with fork. Add it in and sauté for 3-4 minutes. The rice should brown up a bit.
- Stir in sauce, salt and pepper. Cook for 1-2 minutes so the rice heats through. Serve warm immediately.
- Garnish with green onions and sriracha drizzle if desired.
Nutrition Information:Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 211Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 152mgCarbohydrates: 36gFiber: 3gSugar: 3gProtein: 5g
Nutritional values are provided as a courtesy and the values are approximate. The values will change depending on the exact ingredients, measurements and brands used. As always, for specific health issues and dietary requirements please consult medical professional.
Do you like Chinese food? Would you prefer to make Chinese food at home instead of take out? Then you will love these easy to make , delicious recipes from our blog.
Stir Fry Rice Noodles with Rainbow Vegetables
Wok Fried Spicy Noodles
Both these dishes are better than carry out. They are Gluten free and Vegan. We hope you enjoy making them as much as we do at home !
Bon Appétit !!