Schezwan Fried Rice

🔥 Prep

• Rinse and fluff the 400 g cooked rice to separate any clumps.
• Peel and finely dice the 0.5 pc carrot into small cubes.
• Trim the 50 g French beans and cut them into 1‑inch pieces.
• Peel and mince the 4 garlic cloves.
• Thinly slice the 3 spring onions, separating the white parts from the green tops.
• Measure out 1.5 tbsp oil, 2 tbsp Schezwan sauce, and 0.75 tsp salt into small bowls for easy access.

🔥 Cook

• 1. Heat the 1.5 tbsp oil in a wok or large skillet over medium-high heat until it begins to shimmer.
• 2. Add the minced garlic and the white parts of the spring onions; stir‑fry for 30 seconds until fragrant.
• 3. Add the diced carrot and sliced French beans; stir‑fry for 2 minutes until they are just tender‑crisp.
• 4. Push the vegetables to the side of the pan, add the 400 g cooked rice, and break up any clumps; stir‑fry for 3‑4 minutes over medium‑high heat, allowing the rice to turn lightly golden.
• 5. Pour in the 2 tbsp Schezwan sauce and sprinkle the 0.75 tsp salt; toss to coat evenly and continue stir‑frying for 1 minute until the rice is uniformly red and aromatic.
• 6. Stir in the green tops of the spring onions; give a quick toss for 15 seconds, then remove the pan from heat.

🔥 Serve

• Transfer the Schezwan fried rice to a serving bowl and garnish with extra sliced spring onion greens.
• Serve hot alongside a side of cucumber‑mint raita or a simple lemon wedge for brightness.
• Pair with crispy fried tofu, chicken Manchurian, or vegetable spring rolls for a complete Indo‑Chinese meal.