Schezwan Fried Rice

This homemade schezwan rice is made from cooked rice, vegetables and schezwan sauce. It is a popular Indo Chinese recipe.

I love Indo-Chinese food, the delicious mix of Indian spices and soya sauce is second to none! The unique blend of sauces in Indo-Chinese cooking leads to exciting dishes with multiple layers of flavour.

Some of my favourite recipes include:

Vegetable Manchurian , Tofu Manchurian or Air fryer Gobi Manchurian

Chilli Paneer – this recipe is Sakoni style Chilli Paneer (a popular Indian restaurant found in Wembley, London)

Crispy Chili Tofu

Hakka Noodles

Spring Rolls

Burnt Garlic Fried Rice

Indo-Chinese Masala Mogo

Schezwan Baby Potatoes

Schezwan Fried Rice , pronounced seh-chwahn , is an easy recipe is made with homemade schezwan sauce. It is packed with even more flavour than regular fried rice!

It is also so easy to prepare and is perfect for mid-week dinners or lunches. You can have an incredible rice dish ready in half an hour if you have leftover rice in your fridge.

With the method provided in this post, you will have perfectly separate rice grains which are quintessential to fried rice dishes.

As with most stir fry dishes, you can use whichever chopped vegetables you have to hand.

Ingredients

Full measurements are in the recipe card below where you can also leave a star rating

Rice – for fried rice, you need to use leftover rice.

Try not to use rice that is still warm as it will become mushy. I have used Basmati rice which is long grain rice for the best results. Day old rice works well, but you can use fresh rice as long as it is totally cooled.

Vegetables : carrots, peas, french beans or green beans, cabbage, bell peppers, baby corn, spring onions. One of the best ways to speed things up, is to use a store-bought packet of stir fried vegetables.

Onion, garlic, ginger and green chillies

Schezwan Sauce – also known as schezwan chutney. This spicy sauce is common in Indo Chinese cuisine.

You can add more or less schezwan sauce depending on your spice level. You can of course use store-bought sauce. As an alternative, use a red chili sauce however the flavours will not be the same.

If you are making the recipe for young children, you could use less schezwan sauce and instead add tomato ketchup.

Red chili powder – you can leave this out if you feel your schezwan sauce is already spicy or use kashmiri powder for colour but no heat.

Pepper powder – you can use either black pepper or white pepper powder

Vinegar – rice vinegar works well and is used in chinese cooking

Oil – use sesame oil to emulate similar flavours to the food in Chinese restaurants but you can also use a flavourless oil if you cannot get hold of sesame oil

Method

Follow the step by step photos and video recipe. The prep time will vary whether you have pre-cooked rice.

Firstly, prepare the rice.

Wash rice and allow to soak in cold water

Heat water in a large pan

Add the rice once the water is boiled. You do not need to be too accurate with the rice to water ratio as we will drain the rice but 3 cups of water will do for 1 cup rice.

Cook rice until it is around 75% cooked. Drain the rice and place it in a wide plate to cool to keep the grains separate. You need the rice to be fully cooled prior to use.

Whilst the rice is cooling, prep your work space to chop all your vegetables!

In a large wok or heavy bottomed pan, heat 2 tablespoons oil on medium flame. Add the chopped onion, garlic, ginger and green chilies. Sauté for 2-3 minutes on medium-high heat.

Next switch to a high flame and add the vegetables – I used yellow-green peppers, carrots, green beans and cabbage.

To the stir-fried vegetables add around 2 tablespoons soy sauce, vinegar and schezwan sauce.

Add salt and pepper

Stir through the cooked rice gently and heat thoroughly. Careful to not break the rice.

Finish with the spring onion greens and finely chopped coriander leaves and serve hot.

Tips

• Always use rice that is thoroughly cooled or is a day old. Warm rice will become mushy and you will not get fried rice.

• As with any stir fry style Chinese dish, the idea is to cook fast on high heat to develop a smoky flavour and to keep the vegetables crisp. Keep stirring to prevent burning at the bottom of the pan.

• I recommend making the rice on the stovetop rather than Instant Pot Pressure Cooker to keep each grain perfectly cooked and fluffy.

• Use a large pan as you will need a large surface area to stir – a smaller pan will cause the rice to mush.

• Test your schezwan sauce before using to check its spice and acidity.

• If you are making Schezwan Fried Rice as a main, you can make it spicy. If you are preparing it to serve with another Indo-Chinese dish, then keep it mild.

• Make it without soy sauce for Indian style Schezwan Fried Rice

Serving Suggestions

Schezwan Fried Rice is great as a main course or as part of an Indo-Chinese thali.

You can also serve it alongside manchurian but the two flavours will be strong if both recipes are spicy!

I love my spicy rice dishes with a tall glass of Mango Lassi or Sweet Lassi

Storage

Store leftovers in an airtight container and keep in the fridge for 3-4 days. Reheat it in the microwave. You may need to add a little water if it has dried out.

You can also freeze this rice. Defrost in the fridge or at room temperature and reheat. To revive it and bring out the nice flavor, you can give it another quick stir fry in a little oil and a dash of schezwan sauce.

Other Rice Recipes

Baby Potato Pulao

Mango Kheer (rice pudding)

Coconut Milk Pulao

Takeaway Style Pilau Rice

Yaki Onigiri

Tawa Pulao

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Schezwan Fried Rice

Equipment

• 1 wok/fry pan
• 1 Knife
• 1 Chopping board
• 1 Spatula

Ingredients

• 6 cup cooked rice
• 5 tablespoon sesame oil
• 2 tablespoon schezwan sauce hot
• 1 medium onion peeled and chopped
• 1 tablespoon ginger
• 1 tablespoon garlic
• 1 tablespoon green chillies
• 2 cup mixed vegetables
• ½ cup capsicum green or yellow
• ½ cup cabbage chopped
• 2 tablespoon red chilli powder kashmiri
• ½ teaspoon black pepper powder
• 2 teaspoon vinegar white
• 2 teaspoon soy sauce
• salt

Garnish

• 6 spring onion chopped
• 3 tablespoon coriander fresh

Instructions

• In a wok or pan heat oil 5 tablespoon sesame oil
• Add onion and saute for 1 minute. 1 medium onion
• Then add ginger, garlic and green chillies, saute for a couple of minutes. 1 tablespoon ginger, 1 tablespoon garlic, 1 tablespoon green chillies
• Add mixed vegetables, casicum and cabbage, stir fry on high heat. 2 cup mixed vegetables, 1/2 cup capsicum, 1/2 cup cabbage
• Stir in schezwan sauce, soy sauce, red chilli powder, black pepper and vinegar. 2 tablespoon schezwan sauce, 2 tablespoon red chilli powder, 1/2 teaspoon black pepper powder, 2 teaspoon vinegar, 2 teaspoon soy sauce
• Mix well then add salt. salt
• Add cooked rice and mix gently and heat it throughly. 6 cup cooked rice
• Sprinkle spring onion and coriander.
• Serve. 6 spring onion, 3 tablespoon coriander

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Schezwan Fried Rice

Equipment

• 1 wok/fry pan
• 1 Knife
• 1 Chopping board
• 1 Spatula

Ingredients

• 6 cup cooked rice
• 5 tablespoon sesame oil
• 2 tablespoon schezwan sauce hot
• 1 medium onion peeled and chopped
• 1 tablespoon ginger
• 1 tablespoon garlic
• 1 tablespoon green chillies
• 2 cup mixed vegetables
• ½ cup capsicum green or yellow
• ½ cup cabbage chopped
• 2 tablespoon red chilli powder kashmiri
• ½ teaspoon black pepper powder
• 2 teaspoon vinegar white
• 2 teaspoon soy sauce
• salt

Garnish

• 6 spring onion chopped
• 3 tablespoon coriander fresh

Instructions

• In a wok or pan heat oil 5 tablespoon sesame oil
• Add onion and saute for 1 minute. 1 medium onion
• Then add ginger, garlic and green chillies, saute for a couple of minutes. 1 tablespoon ginger, 1 tablespoon garlic, 1 tablespoon green chillies
• Add mixed vegetables, casicum and cabbage, stir fry on high heat. 2 cup mixed vegetables, 1/2 cup capsicum, 1/2 cup cabbage
• Stir in schezwan sauce, soy sauce, red chilli powder, black pepper and vinegar. 2 tablespoon schezwan sauce, 2 tablespoon red chilli powder, 1/2 teaspoon black pepper powder, 2 teaspoon vinegar, 2 teaspoon soy sauce
• Mix well then add salt. salt
• Add cooked rice and mix gently and heat it throughly. 6 cup cooked rice
• Sprinkle spring onion and coriander.
• Serve. 6 spring onion, 3 tablespoon coriander

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

This easy chocolate mousse recipe without eggs is made from just 3 ingredients and has a prep time of 15 minutes ! With a rich chocolate flavour , this is one of the best chocolate mousse recipes out there!

• Why you should make this Milk Chocolate Mousse
• 3 Ingredient Chocolate Mousse Ingredients
• Variations
• Eggless Chocolate Mousse Recipe Storage
• Serving Suggestions
• FAQS
• Other Eggless Dessert Recipes

Mousse translates from French to “foam.” So a culinary mousse is a preparation of food that results in a light and airy, creamy, foam-like texture.

The original French Chocolate mousse contains eggs. Egg whites are beaten to create stiff peaks and egg yolks are mixed in with melted chocolate and sugar. The two mixtures are then folded together and refrigerated to set.

Traditional French mousse would not contain any whipped cream however many new recipes, particularly American, add whipped cream to make the mousse even lighter and airy.

This eggless mousse recipe is a great recipe as it is made without uncooked eggs. The consumption of raw eggs not advisable for pregnant women, very young children, the elderly, or anyone with a compromised immune system.

You truly will not miss the eggs in this homemade mousse either! The cream provides a pillowy airy-ness and it makes the recipe even simpler!

Just like my Quick and Easy Eggless Mango Mousse Recipe , Peanut Butter Mousse or 2 ingredients easy Caramel Mousse

Homemade chocolate mousse is decadent enough for a party but also easy enough to prepare whenever the chocolate craving hits! Just like these 2-ingredient Chocolate Truffles

You cannot beat a delicious chocolate mousse at the end of a meal. The decadent, rich flavours are simply so satisfying!

Chocolate mousse is one of my favourite desserts to serve at dinner parties because it is so easy to put together and chocolate is pretty much universally loved by everyone!

Other desserts that always go down a treat are my Turkish Delight Ice Cream , Keto Cottage Cheese Dessert , Air Fryer Salted Caramel Baklava , Vegan Burnt Basque Cheesecake and Puff Pastry Cream Horns

Why you should make this Milk Chocolate Mousse

Contains no eggs , no gelatine, no agar agar – it is completely vegetarian and does not require any special thickeners.

Perfect make-ahead dessert – perfect for parties and keeps well in the fridge for 2-3 days

Great for chocolate lovers – this decadent chocolate mousse is loaded with that malty, chocolate flavour!

One of the easiest desserts you can prepare – only simple ingredients are required, with few simple steps ensuring you get the recipe perfect the first time you try it!

No bake Chocolate desserts

Great for children’s parties, BBQs and even baby showers – this egg-free chocolate mousse is safe for pregnant women as it avoids using raw eggs.

Simple chocolate mousse is the easiest recipe to try out at home and is great for beginners in the kitchen.

3 Ingredient Chocolate Mousse Ingredients

See the recipe card for full measurements. The measurements do not need to be an exact science but as long as the ratio of chocolate to cream to sugar is approximately the same, you will be fine.

Chocolate – you can use dark chocolate or milk chocolate. Use a good quality chocolate as this basic recipe has so few ingredients you will definitely be able to taste it.

I have used milk chocolate here simply because it is what I prefer however, the mousse did turn out a bit lighter and has less of a chocolate-y taste, especially with the added cream as well.

I recommend going for a dark or semi-sweet chocolate with cocoa solids between 50-70%. More than 80% is considered bittersweet chocolate.

If using dark chocolate chips, ensure they are normal chocolate chips and not baking chocolate. Baking chocolate is designed to withstand heat and not melt during baking.

Avoid chocolate that is made with vegetable oil as the quality of chocolate is likely to be lower. Look for one that has cocoa butter in the ingredients instead.

I like to roughly chop my chocolate into small pieces to make it easier to melt in the cream.

Cream – I have used fresh double cream, equivalent to heavy cream in the united states. You can also use heavy whipping cream. In the UK, whipping cream is 36% fat and double cream is 48% fat. Both are suitable for whipping to create an airy whipped cream. For best results, I would stick to a cream with minimum 36% fat content.

Sugar – I like to add a little icing sugar It is also known as powdered sugar or confectioners sugar as it contains corn starch. The corn starch helps provide some hold to the mousse.

I went for 1 cup of chocolate to 1 and 1/2 cup of cream to 1/4 sugar. I used milk chocolate which is already sweet so you can always have a little taste test as you go.

Optional:

Yogurt – add a few spoons of strained plain yogurt or Greek yogurt to add extra creaminess and lightness. The yogurt also provides some probiotic benefits without affecting the taste. Strained yogurt has a creamy taste but significantly less fat than cream. In the video recipe, I have added 1/2 cup of strained yogurt for around 1 and 1/2 cup cream. (You may reduce up to 1 cup in total)

Unsalted butter – a knob of unsalted butter can be added to the chocolate ganache to make it extra silky.

Variations

Add a drop of vanilla extract

A few drops of orange oil to create an easy chocolate orange mousse

A pinch of cardamom powder to make Indian style chocolate mousse

Add a large pinch of salt such as sea salt flakes to make Salted Chocolate Mousse

For white chocolate mousse , you can use white chocolate instead of the milk chocolate. I would suggest using a little less cream as white chocolate contains more milk.

Add a teaspoon of instant coffee – instant espresso powder is a great way achieve a richer flavour and a darker colour without thinning out the mixture

Eggless Chocolate Mousse Recipe

Firstly, prepare your chocolate . I used chocolate slabs which I broke into smaller uniform pieces so that they can melt in the cream with ease.

To prepare the double boiler method , I used my Instant Pot but you can also do the same using a small saucepan and medium bowl on top.

I first added some cold water to the inner pot (do the same in the saucepan) and placed a large bowl over the top. The bottom of the bowl should not be touching the water.

In the heatproof bowl, heat the cream and chocolate over the bain marie. Do this over a low heat to prevent the melted chocolate from seizing.

Remove the bowl from the hot water once the chocolate ganache has begun forming. You risk the chocolate seizing if it is left on the heat for a long time.

Add any flavourings to the ganache if using then set aside and allow to cool. It is important that the chocolate has totally cooled before adding to the cream.

If you notice the ganache has released fat, do not worry as it will emulsify with the whipped cream.

If your ganache seems quite thick, whilst it is still warm, pour in a spoon of cream and stir gently until it reaches a thick but pourable consistency.

Next, prepare the whipped cream.

In a separate mixing bowl, whip the remaining cream until you get stiff peaks ie you will see the cream holds its shape on the whisk attachment.

If using double cream that has a high fat percentage, aim for medium peaks or soft peaks form. This is to prevent the mousse from becoming too stiff.

I like to bring my cream to room temperature as this really speeds up the time taken to whip. You can use an electric mixer or a wire whisk.

If using an electric hand mixer and using a high speed, ensure you do not over whisk or else the cream can split.

Fold the chocolate mixture gently into the whipped cream.

If you are using yogurt too, you can fold it in with the cream and ganache at this stage. Ensure the yogurt is smooth.

Spoon the mousse into individual serve ware. You could also set the mousse in a large chilled bowl

Alternatively, use a pastry bag to pipe the mousse into clear glasses.

Storage

Place the glasses in the fridge away from strong smells. I covered my glasses in plastic wrap. Allow the mousse to set for 3-4 hours or ideally overnight.

Remove from the fridge shortly before serving.

Serving Suggestions

You can top the mousse with more chocolate, fresh fruit, nuts, edible flowers, you name it!

Top with a spoon of fresh whipped cream.

Fresh raspberries and mint leaves add a pop of colour.

A quick option is to add a dust of cocoa powder.

Chocolate shavings add a je ne sais quoi.

Sprinkle rose petals if serving for a special occasion such as Valentine’s Day, Mother’s Day or Father’s day.

Homemade chocolate mousse can be served in small bowls, in an array of glasses, in ramekins or decorative tea cups.

There are a few distinct differences that make each of these treats unique. Pudding is a dessert that is more dense and thicker and is prepared with cooked milk and sugar and thickened with corn starch. Mousse is prepared with either egg whites or whipped cream to create lighter and fluffier texture because air has been whipped into the chocolate mixture.

It is really up to you. Traditional chocolate mousse uses only eggs for the airy texture, so if you want a traditional recipe, then using eggs is your best bet. There are many benefits to not using eggs, especially for many dietary reasons or health restrictions. You still achieve a similar taste and texture

Yes you can. Adding powdered sugar adds some corn starch to the mousse with helps provide hold.

There are a number of reasons. It could be because too high heat was used during the double boiler method. Remove the bowl as soon as the chocolate starts to melt. Also, the ganache must have totally cooled before it is added to the whipped cream Do not allow water to come into contact with the chocolate.

You can use a cream with less fat such as whipping cream vs double cream. You can also replace some of the cream with Greek yogurt or strained yogurt as it provides a light creamy taste and texture but with less fat. Using dark chocolate will also contain less fat than milk chocolate.

Other Eggless Dessert Recipes

3 ingredient Eggless Mug Cake

Baklava Barfi (milk fudge)

Grilled Pineapple

Instant Pot Tapioca Pudding

Vegan Jelly/Jello (2 ingredients)

Baked Yogurt with Spiced Orange Syrup

Eggless Mango Cheese Cake (Instant Pot)

Gulab jamun Mix Cake

Egg-free Orange Chocolate Cake

Vegan Pistachio Olive Oil Cake

Eggless Cheesecake Baked

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Chocolate Mousse without Egg (3 ingredients)

Equipment

• 1 Instant pot or stovetop
• 1 heat-proof bowl
• 1 Spatula
• 1 Whisk
• 1 serving cups

Ingredients

Chocolate Mousse without Eggs

• 1 ½ cup heavy cream double cream (UK)
• 1 cup chocolate approx 200g
• ¼ cup powdered sugar icing sugar (UK)

Garnish

• 1 tablespoon chocolate shaved/grated/curls
• 1 teaspoon rose petals edible

Instructions

• Add cold water in to the inner pot of instant pot or in a pan if using a stovetop.
• Select saute mode and place a heat-proof glass bowl.
• Add 3/4 cup heavy cream and chcolate, keep the saute/heat on low. 1 1/2 cup heavy cream, 1 cup chocolate
• Mix it with spatula everything together while chocolate melts, this should take only 2-3 minutes. Once melted, remove the bowl from the heat and keep stirring.
• Now in a stand mixer or hand held electric whisk, whisk the rest of the cream (1 cup) until it reaches soft peaks.
• Then add in the powdered sugar or icing sugar (seived) and whisk until you reach stiff peaks. 1/4 cup powdered sugar
• Add in the chocolate (it should cooled).
• Fold it in using a spatula each time.
• Place in serving glasses or decorative tea cups and refrigerate for up to two hours to allow it to set.
• When you are ready to serve, remove from the fridge 10 minutes early, top with grated/shaved chocolate and rose petals 1 tablespoon chocolate, 1 teaspoon rose petals

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.