Schezwan Fried Rice

Method

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1. Break up the cold rice with wet fingers so no lumps remain.

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2. Heat the oil in a wok until it just smokes.

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3. Fry the garlic and ginger for 20 seconds.

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4. Add the onion, carrot, beans and pepper and stir-fry over the highest heat for 3 minutes.

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5. Push the vegetables to one side, add the schezwan sauce to the clear space and let it fry for 30 seconds.

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6. Tip in the rice and toss for 3 minutes, pressing it against the hot metal and lifting.

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7. Add the soy, vinegar, sugar and salt and toss for 1 minute more.

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8. Fold through half the spring onions.

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9. Scatter the rest over and serve straight from the wok.

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Chef’s Tips

• Day-old rice, or an hour uncovered in the fridge.
• Fry the schezwan sauce for half a minute before the rice goes in.
• Press and lift rather than stir, so the grains catch.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Chilli paneer
• Gobi manchurian
• Sweetcorn soup

Storage & Reheating

Keeps 2 days refrigerated. Reheat in a very hot pan.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.