Veg Schezwan Tomato Fried Rice | Chinese Schezwan Fried Rice


Tomato Schezwan Veg fried rice
WhatsApp Group Join Now
Telegram Group Join Now
Instagram Group Join Now

The word Schezwan originated from Sichuan province of China from where came Schezwan sauce which is a spicy and flavourful sauce.Its amalgamation of sweet, sour and spicy flavours that come from ingredients such as vinegar ,Pepper, Soya sauce and Tomato sauce.

Schezwan fried rice recipe

Now when we cook some veggies like Bell Pepper, Carrot, Cabbage and spring Onion in this sauce it becomes Schezwan vegetable sauce.You can make this in advance and keep it ready stored in freezer for a long time to make instant recipes like Schezwan Vermicelli Upma, Schezwan noodles or Schezwan pasta.  and veg Schezwan fried rice. This recipe can be made quick and instantly with a Schezwan veg premix sauce.

Tomato Schezwan Veg fried rice

Some more recipes that you can try Chilli paneer, Chilli Potato, Lemon Rice, Kashmiri Meetha Pulao,

and more.

Trending Recipes

Video Recipe Veg Schezwan Tomato Fried Rice

YouTube player

Veg Schezwan Tomato Fried Rice Recipe 

Ching Chinese Schezwan fried rice

Veg Schezwan Tomato Fried Rice | Chinese Schezwan Fried Rice

Make quick easy yummy instant fried rice in few minutes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine Indo chinese
Servings 2
Calories 165 kcal


  • 1 tbsp Oil / Tel
  • A pinch Asafoetida / Hinge
  • 1/2 tsp Cumin / Zeera
  • 1/2 tsp Nigella / Kalonji
  • 5-7 Curry leaves / Kadi patta
  • 1 cup Tomato purée
  • As per taste Salt / Namak
  • 5 tbsp Schezwan Veg sauce
  • 2 cups Cooked Rice


  • In hot Oil add Asafoetida, Cumin, Nigella And let the spices crackle on low few seconds.
  • Now drop curry leaves and immediately over it add tomato Puree along with salt.
  • Stirring intermittently cook the tomato purée till it dries.
  • Add made Schezwan vegetable sauce,give it a stir and then add cooked rice over it.
  • Mix with a light hand and then keep it covered on low for about two minutes so that all the flavours are absorbed in the rice.
  • And then Immediately serve hot.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Mishti doi | bengali Mishti doi recipe | sweet Bengali curd