Spicy Schezwan Fried Rice with Vegetables

1.Prepare all vegetables by washing and chopping as described.

2.Heat vegetable oil in a large wok or non-stick pan over medium-high heat until shimmering.

3.Add the finely chopped onion, minced garlic, and ginger to the pan. Stir-fry for 2-3 minutes until fragrant and onions are translucent.

4.Add the diced carrot, green bell pepper, red bell pepper, shredded cabbage, and the white parts of spring onions. Stir-fry for 4-5 minutes until vegetables are slightly tender but still crisp.

5.Add the finely chopped green chili if using, and stir for 30 seconds.

6.Add the Schezwan sauce and Schezwan masala powder to the vegetables. Mix well to coat the vegetables evenly and cook for another 1-2 minutes to release the flavors.

7.Add the cooked basmati rice to the pan. Gently toss to combine the rice with the vegetable and Schezwan mixture, ensuring the rice grains remain separate.

8.Add soy sauce, black pepper powder, and salt to taste. Stir-fry for 3-4 minutes on medium heat, allowing the rice to absorb the flavors and heat through.

9.Add the green parts of the spring onions and give a final gentle toss.

10.Turn off the heat and garnish with freshly chopped coriander leaves.

11.Serve hot as a standalone meal or with a side of raita or salad.