Spicy Schezwan Indo-Chinese Egg Fried Rice Recipe
Spicy Schezwan Egg Fried Rice Recipe is one of my favourite Indo-Chinese dishes and often made in our household. A spicy yet comforting rice dish, it is perfect dinner for monsoon nights or when you have guests over and want to serve them a Chinese meal. The addition of egg protein makes it healthy as well, and by reducing the spice a little bit it is fit to be packed in your kid’s lunch box as well.
You may also like these Asian dishes for your next party:
- 1 cup Basmati rice , cooked
- 2 cloves Garlic , finely chopped
- 1 inch Ginger , grated
- 2 Whole Eggs , at room temperature
- 6 Green beans (French Beans) , finely chopped
- 1 Carrot (Gajjar) , finely chopped
- 1/4 cup Spring Onion (Bulb & Greens) , both green and white, finely chopped
- 1/2 teaspoon Vinegar
- 1/2 teaspoon Soy sauce
- Salt , to taste
How to make Spicy Schezwan Indo-Chinese Egg Fried Rice Recipe
To begin making the Spicy Schezwan Indo-Chinese Egg Fried Rice Recipe place a wok on the heat, warm some oil. When warm enough, add the garlic, ginger and sauté them on a medium heat for a few seconds, till aromatic.
Add the spring onion and the 1/2 carrots and beans, sauté on a high heat for 2 to 3 minutes, until the vegetables get slightly cooked, but retain their crunch.
Add the eggs next and sauté for another 1 minute until they get scrambled, before you add the soya sauce, vinegar and 2-3 teaspoons of Schezuan Sauce.
Saute this mix for 2 minutes more and finally add the cooked long grain rice. Toss together for 3-4 minutes with the heat on medium, so the rice is well mixed with the spicy sauce and seasoned evenly.
Dish the Spicy Schezwan Indo-Chinese Egg Fried Rice out into a serving bowl and garnish with spring onion greens.
Monika is ex-IT person turned into a Food Blogger, Consultant, Home Baker and an Amatuer Food Photographer. From one role to many, she feels it's been an exciting journey. She is also the author of the hugely popular food blog "Sin-A-Mon Tales" in which she shares her reviews, recipes and food stories from her travels and childhood. She also writes for many online websites and publications. She is also an avid reader, an obsessive traveller and is always looking for food history and culture.