Step 1: The Pop (The Aromatics)

In Indo-Chinese cooking, this step requires high heat to create “Wok Hei” (breath of the wok).

1. Heat 2 tablespoons of oil in a large wok or wide pan until it starts to smoke slightly.

2. Add the minced garlic, chopped celery, and the whites of the spring onions.

3. What to look for: Sauté on high heat for 30 seconds. The garlic should turn golden but not burnt. The celery provides that authentic “restaurant” aroma.

Step 2: The Base (The Crunch)

This step flash-cooks the vegetables so they stay vibrant and crisp.

1. Toss in the carrots, beans, and capsicum.

2. Stir-fry on maximum heat for 2 minutes.

3. Important Tip: Do not cover the pan. High heat ensures the vegetables sweat their moisture away quickly, keeping them crunchy rather than soggy.

4. Add the Schezwan sauce and soy sauce, stirring rapidly to coat the veggies in a bubbling, spicy glaze.

Step 3: The Dust (The Toss)

This step marries the cold rice with the hot, spicy base.

1. Add the cold, cooked rice to the wok. (Using cold rice is essential so the grains don’t break).

2. Sprinkle the Black Pepper, Salt, Vinegar, and the tiny pinch of sugar.

3. Mix using a folding motion from the bottom up. Do not mash the grains.

4. Final Touch: Toss in the spring onion greens. Increase heat to high for one final 60-second toss to get that smoky flavor. Turn off the stove and serve hot.

If you don’t have Schezwan sauce, you can create a quick ‘Dry Soul’ version by mixing Red Chilli flakes with extra garlic and a dash of ketchup.

Disclaimer: The actual product may vary slightly in appearance, color, or texture due to natural material variations