Schezwan Cauliflower Fried Rice

Make this easy and quick schezwan fried rice with cauliflower bites. This is vegan and can be easily made gluten-free too.

So this is a fusion of schezwan fried rice and cauliflower manchurian. This rice turned out to be a super delicious meal.

Schezwan Cauliflower Fried Rice

And this one is my favorite fried rice so far. Schezwan cauliflower fried rice is an easy quick Indo-Chinese recipe.

Last time when I was making cauliflower Manchurian for lunch I have made some extra fried cauliflowers. That time I had actually planned to make schezwan fried rice with cauliflower Manchurian. And there comes the idea of this fusion.

You don't actually need any Manchurian or gravy to accompany this fried rice. This is a must-try recipe if you are fond of Chinese food.

Similarly, you can replace the cauliflower with paneer cubes or tofu cubes. Great idea indeed. Have crispy bites of manchurian in fried rice. Also, this rice has a strong chili garlic flavor of Schezwan sauce or Szechuan sauce.

You can add vegetables like cabbage, carrots, green beans, bell peppers to the rice. But here I have not added any vegetables other than onion and garlic. If you are planning to make this fried rice, you may add a few veggies for that crunch.

While cooking veggies, make sure not to overcook them for a bite of them. Else it will turn mushy.

Also read veg manchurian, gobi manchurian. recipe here.

How to make schezwan cauliflower fried rice?

Prepare a batter with refined flour, corn starch, ginger garlic paste, red chili sauce or red chili powder/ paprika, salt.

Mix water slowly making medium-thick consistency.

Dip clean florets into batter.

Deep fry in hot oil till it's crisp and golden in color.

Remove from oil and place on a paper napkin to absorb excess oil.

You can also bake the coated cauliflower in the oven at 380 F for 10 minutes or air fry at 380 F for 7 - 8 minutes. Timing may vary depending on the type of air fryer, coating, size of florets too.

Heat oil in a wok or pan or skillet. Add finely chopped garlic and saute for a minute on high flame.

Now add sliced onions, green onions, shredded cabbage, carrots, or any other veggies like green beans, bell peppers, and saute for 2 - 3 minutes. Don't overcook the vegetables.

Add white vinegar, soy sauce, schezwan stir-fry sauce, Sichuan pepper crushed and mix well. Add a slurry of corn starch (4 tbsp water + 1 tbsp cornstarch) followed by fried cauliflower. Mix them well. Simmer till it turns dry. Now add cooked rice and give them a nice gentle stir.

Taste and add salt if required as sauce also contains some salt in it. Garnish with lots of onion greens and serve hot. You can also serve hot garlic sauce along with this rice.

Schezwan Sauce (Szechuan Sauce)

This sauce is made with Sichuan peppers along with other spices. This is spicy hot chili garlic sauce. You can get them easily in any supermarket Asian aisle. However, if you want to make this sauce you can make them easy and store it in the refrigerator for months.

To make Szechuan sauce, soak 10 dried red chilies for 30 minutes. Drain and blend it to a smooth paste. Heat oil in a pan. Add finely chopped garlic 4 - 6 pods, 1-inch ginger, 2 shallots finely minced. Saute for 2 - 3 minutes till translucent. Then add the chili paste and cook till oil separates from the sides of the pan. Then add 1/2 tsp soy sauce, 1/2 tsp vinegar, 1 tsp sugar, 1 tbsp tomato ketchup, 1 tsp Sichuan peppers (crushed), salt to taste (appx 1/2 tsp). Mix and simmer for another 5 minutes.

Can I make this recipe gluten-free?

Yes to make this gluten-free, substitute plain flour with brown rice flour and cornstarch. And check for gluten-free soy sauce. Also, if you are using any store-bought sauce, check for the ingredients list if it contains any gluten.

Do I need to blanch the cauliflower?

You can blanch the cauliflower if you are making larger size pieces. But no need to simmer them even. Just soak in hot water for 7 - 8 minutes. Cover with a lid. This will be enough.

Recipe Card For Schezwan Cauliflower Fried Rice

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