Start by cooking the rice according to package instructions. For best results, use leftover rice that has been chilled in the refrigerator. This will help prevent the rice from turning mushy during stir-frying 

Heat a large skillet or wok over medium-high heat. Add the vegetable oil and let it heat for a minute 

Add the chopped onion and minced garlic to the hot oil. Sauté for about 2 minutes until the onions turn translucent and fragrant 

Toss in the finely chopped carrots and diced bell peppers. Stir-fry for 3-4 minutes until the vegetables start to soften but still have a slight crunch 

Add the Schezwan sauce to the pan. You can adjust the amount depending on your spice preference. Stir well to coat the vegetables evenly and cook for another 2 minutes 

Gently add the cold, cooked rice to the pan. Break up any clumps and mix it thoroughly with the Schezwan sauce and vegetables. Continue stir-frying for about 5-7 minutes until the rice is heated through and starts to turn slightly crispy 

Stir in the frozen peas and cook for an additional 2-3 minutes until they are heated and tender

Season the Schezwan fried rice with salt and pepper according to your taste. Remember, Schezwan sauce can be quite salty, so be cautious with the salt 

Transfer the piping hot Schezwan fried rice to a serving platter. Garnish with chopped green onions, if desired. Serve immediately and enjoy your spicy Schezwan delight!