Step 1

Wash the rice and quinoa, then add to a saucepan. Add the stock and a pinch of salt, then cover with a lid over medium heat. Once the stock has come to boil, reduce the heat to medium-low and continue to cook for another 9 to 10 minutes, or until the rice and quinoa are both cooked to preference.

Step 2

Fluff them really well, and set them aside until you need them for the fried rice. Or use 2-2.5 cups of cooked grains of choice.

Step 3

Heat the oil in a large skillet on medium-high heat. Add the minced ginger, garlic, and green chili to the pan and mix well. (I use a food processor/chopper to mince the garlic ginger and chili together). Cook until they are starting to turn translucent, then add in the onion, carrots, and a good pinch of salt, and cook for 2 to 3 minutes. Then add in the peppers, cabbage, cilantro, and salt and toss well. If you want to use more veggies, you can also add in some frozen veggies at this point and toss well.

Step 4

Cook for a minute, then mix in all of the sauces and the spices. Bring the mixture to a boil,1-2 mins, then add in the cooked rice-quinoa mixture, tossing well to mix it in with all of the sauces. If it is drying out too much, add in some splashes of water to help mix everything in, then switch off the heat, cover the pan, and let it sit for the flavors for meld for about 2 minutes.

Step 5

Open the pan and fluff the Schezwan rice again. Garnish with the green onion and some black pepper, if you like, and serve.