Name: Szechwan Fried Rice N/v
SKU: 12602
Availability: InStock

Szechwan Fried Rice N/v

$17.00 Prices are inclusive of 9% GST

Schezwan Fried Rice (Non-Veg) is a fiery Indo-Chinese rice dish stir-fried with juicy chicken, eggs, vegetables, and spicy Schezwan sauce – perfect for heat lovers.

Description

Schezwan Fried Rice (Non-Veg) is a bold and spicy Indo-Chinese dish that brings together fragrant rice, tender meat (usually chicken or a mix of meats), scrambled eggs, and vegetables – all tossed in a generous amount of spicy Schezwan sauce. The dish delivers a smoky, garlicky, and chili-forward flavor that lingers in every bite.

It’s a crowd favorite at street food stalls, Indo-Chinese restaurants, and home kitchens alike. The high-heat stir-frying technique locks in flavors while keeping the ingredients crisp and vibrant. This rice can be enjoyed as a standalone dish or paired with gravies like chili chicken, garlic prawns, or manchurian.

Quick, spicy, and satisfying, Non-Veg Schezwan Fried Rice is a must-try for lovers of spice and street-style food.

2 cups cooked long-grain or basmati rice (preferably chilled)
1/2 cup boneless chicken (cooked and shredded or cubed)
2 eggs (scrambled)
1/2 cup mixed vegetables (carrots, capsicum, beans, cabbage)
2 tablespoons spring onions (white and green parts separated)
2–3 tablespoons Schezwan sauce (adjust to spice level)
1 tablespoon soy sauce
1 teaspoon vinegar (optional)
1 tablespoon chopped garlic
1/2 teaspoon crushed black pepper
Salt to taste
2 tablespoons oil (vegetable or sesame)

Chicken adds lean protein for muscle repair and satiety.
Eggs provide healthy fats and essential nutrients like B12 and choline.
Vegetables offer fiber, vitamins, and antioxidants.
Schezwan sauce contains chili and garlic which may boost metabolism.
Balanced mix of protein, carbs, and fats in one flavorful dish.

Schezwan-style dishes are inspired by Sichuan (Szechuan) cuisine of China, known for heat and bold flavors.
In India, Schezwan sauce evolved with local spices, red chilies, garlic, and vinegar.
Indo-Chinese chefs incorporated meat and eggs into fried rice to cater to Indian non-veg preferences.
Street vendors and restaurants popularized this spicy fried rice variant across India.
Now a staple dish in fusion menus and food delivery apps.