Roadside Style Veg Schezwan Fried Rice

A spicy, tangy, and vibrant vegetable fried rice inspired by popular roadside stalls. Packed with crunchy veggies and bold Schezwan flavors, this quick recipe delivers a street food experience at home.

Steps

1. Heat oil in a wok or large pan over medium-high heat. 2. Add chopped garlic, ginger, white parts of spring onion, and green chili; sauté for 30 seconds until fragrant. 3. Toss in the chopped cabbage, carrots, and capsicum; stir-fry for 2-3 minutes until veggies are slightly tender but still crunchy. 4. Add Schezwan sauce, soy sauce, salt, and black pepper powder; mix well to coat the vegetables. 5. Add the cooked rice, breaking any lumps, and stir-fry everything together for 3-4 minutes until heated through and well combined. 6. Adjust seasoning if needed. 7. Garnish with green parts of spring onion and serve hot.

1 cup cooked rice (preferably day-old) 1/4 cup finely chopped cabbage 1/4 cup finely chopped carrots 1/4 cup finely chopped capsicum (bell pepper) 2 tbsp Schezwan sauce (adjust to taste) 1 tbsp oil 1 tsp finely chopped garlic 1 tsp finely chopped ginger 1 green chili, finely chopped (optional) 1 spring onion, chopped (separate white and green parts) Salt to taste 1/2 tsp soy sauce 1/4 tsp black pepper powder