Schezwan Egg Fried Rice Recipe
Schezwan Egg Fried Rice is an Indo-Chinese dish where cooked rice is stir-fried with scrambled eggs, Schezwan sauce, veggies, and a few other Chinese sauces. Make it using my easy recipe.
Servings: 4 people
Ingredients
- 2 and ½ tablespoons sesame oil divided, or any other cooking oil
- 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.
You can blanch the carrots and beans before using them in the recipe if you like them slightly cooked.
Video
Notes
You can replace white rice with cooked brown rice, couscous, quinoa, broken wheat, cauliflower, etc for a taste change.
If you are cooking fresh rice, cool it completely before stir-frying; otherwise, it will get mushy. To fasten the cooling process, spread the warm rice on a baking tray and cover the tray with a cling film. Now refrigerate it for 30 minutes or free for 15 minutes.
You can also add red or yellow bell peppers, spring onions (scallions), mushrooms, zucchini, broccoli, etc to this recipe.
Add chicken or shrimp (prawns) if you want to.
Adjust the sauces and green chilies as per your taste.
Nutrition
Calories: 340kcal | Carbohydrates: 42g | Protein: 9g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 123mg | Sodium: 790mg | Potassium: 254mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1642IU | Vitamin C: 25mg | Calcium: 60mg | Iron: 1mg
