Schezwan Egg Fried Rice Recipe
Schezwan Egg Fried Rice is an Indo-Chinese dish in which cooked rice is stir-fried with scrambled eggs, Schezwan sauce, veggies, and other Chinese sauces. Use my easy recipe to make it.
You may like some more fried rice recipes: Thai Fried Rice, Chinese Egg Fried Rice, and Chinese Mushroom Fried Rice.
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Table of Contents
About Schezwan Egg Fried Rice
Schezwan Egg Fried Rice is an Indo-Chinese dish in which cooked fried rice is stir-fried with veggies, Schezwan sauce, and a few other Chinese sauces.
It is the spicier version of the regular vegetable fried rice.
Schezwan fried rice with eggs is quite popular in Indo-Chinese restaurants worldwide, as well as in roadside stalls and shops in India.
But now, using my easy recipe, you can make it at home using a few simple ingredients in under 20 minutes.
When made at home, you can be sure of the quality of the ingredients. You can also customize it to your taste. Feel free to add more vegetables or adjust the sauces to suit your taste.
This recipe is very hot and spicy. However, the spiciness level can be adjusted according to an individual’s tolerance for spice.
Serve Schezwan egg rice on its own for a light meal, with a spicy Indo-Chinese gravy or stir fry for a hearty brunch, or pack it in the kids’ lunch box.
Ingredients
Cooked Rice – Use leftover cold white rice for the best result. You can use any type of white rice, but I prefer long-grain basmati rice. Jasmine rice, sona masuri, etc, work great too.
For a taste change, you can replace white rice with cooked brown rice, couscous, quinoa, broken wheat, or cauliflower rice, among others.
If you cook fresh rice, cool it completely before stir-frying; otherwise, it will get mushy. To speed up the cooling process, spread the warm rice on a baking tray and cover it with clingfilm. Now refrigerate it for 30 minutes or freeze it for 15 minutes.
Vegetables – I like to load my fried rice recipes with green bell peppers (capsicum), green beans, green cabbage, and carrots. You can also add red or yellow bell peppers, spring onions (also known as scallions), mushrooms, zucchini, broccoli, and more.
Eggs – Use fresh eggs for the best flavor.
You can add chicken or shrimp (prawns) for an extra protein boost.
Schezwan Sauce – This is the star ingredient of this recipe.
I use my Homemade Schezwan Sauce, which tastes much better than store-bought and is also free of artificial colors and preservatives. But if you’re under a time crunch, you can buy a bottle.
Others – You will also need soy sauce, rice vinegar, brown sugar, salt, chili oil, fresh ginger, garlic, and black pepper powder.
Use white sugar if brown sugar is not available.
How To Make Schezwan Egg Fried Rice
Step 1: Heat 2 tablespoon sesame oil in a nonstick wok over high heat.
Step 2: Once the oil is hot and shimmery, add the following ingredients.
- 1 tablespoon finely chopped ginger
- 2 tablespoon finely chopped garlic
- 1 tablespoon chopped celery
- 1 tablespoon finely chopped green chilies
Sauté for 10-12 seconds.
Step 3: Add ½ cup of chopped onions and saute for 30 seconds.
Step 4: Add the following vegetables to the wok and sauté for 1 minute. Don’t overcook the veggies.
- ¼ cup of finely cubed green bell pepper
- ¼ cup of finely chopped green beans
- ½ cup of finely shredded green cabbage
- ¼ cup of finely chopped carrots
Step 5: Push the veggies to the side of the wok and add the remaining ½ tablespoon of sesame oil.
Step 6: Add 3 whisked eggs and scramble them.
Step 7: Now mix everything together.
Step 8: Add the following ingredients and cook for a minute.
- 4 tablespoon Schezwan sauce
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon brown sugar
- ½ teaspoon salt
- 3 teaspoon chili oil
- 1 teaspoon black pepper powder
Step 9: Now add 3 cups of cooked and cooled white rice and toss everything nicely to coat the rice with all the sauces.
Step 10: Check for salt, spiciness, and sourness. Adjust the sauces as per your taste.
Garnish with 4 tablespoon chopped spring onion greens and serve hot.
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Schezwan Egg Fried Rice Recipe
Ingredients
- 2 and ½ tablespoons sesame oil (divided)
- 1 tablespoon finely chopped ginger
- 2 tablespoons finely chopped garlic
- 1 tablespoon chopped celery
- 1 tablespoon finely chopped green chilies
- ½ cup chopped onions
- ¼ cup finely cubed green bell peppers (capsicum)
- ¼ cup finely chopped green beans
- ½ cup finely shredded green cabbage
- ¼ cup finely chopped carrot
- 3 large eggs (whisked)
- 4 tablespoons Schezwan sauce
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon brown sugar
- ½ teaspoon salt (or to taste)
- 3 teaspoons chili oil
- 1 teaspoon black pepper powder
- 3 cups cooked and cooled white rice
- 4 tablespoons chopped spring onion greens
Instructions
- Heat 2 tbsp of sesame oil in a nonstick wok over high heat.
- Once the oil is hot and shimmery, add ginger, garlic, celery, and green chilies. Saute for 10-12 seconds.
- Add onions and saute for 30 seconds.
- Add bell peppers, beans, cabbage, and carrots to the wok and saute for a minute. Don't overcook the veggies.
- Push the veggies to the side of the wok and add the remaining ½ tablespoon of sesame oil.
- Add whisked eggs and scramble them.
- Now mix everything together.
- Add Schezwan sauce, soy sauce, vinegar, brown sugar, salt, chili oil, and black pepper powder, and cook for a minute.
- Now add rice and toss everything nicely to coat the rice with all the sauces.
- Check for salt, spiciness, and sourness. Adjust the sauces as per your taste.
- Garnish with spring onion greens and serve hot.
Hi Neha
this looks so tempting.
Which schezwan sauce did u use?
Love ur feed.
Thnx :).I used my homemade sauce but you can use Ching’s for this one.