Schezwan Egg Fried Rice

Schezwan Egg Fried Rice

When it comes to fried rice, my preferred choice is always Egg Fried Rice. A gravy of indo-chinese chicken and a egg fried rice is what makes a meal complete for me. And if it is Schezwan Egg Fried Rice, you have won an extra 10 points. So today I share with you one of the most commonly made indo-chinese recipe in my house.

Recipe - Schezwan Egg Fried Rice.

Schezwan Egg Fried RiceWhen it comes to fried rice, my preferred choice is always Egg Fried Rice. A gravy of indo-chinese chicken and a egg fried rice is what makes a meal complete for me. And if it is Schezwan Egg Fried Rice, you have won an extra 10 points. So today I share with you one of the most commonly made indo-ch...

Summary

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    Ingredients

    For the sauce
    Whole red chillies (I use the kashmiri ones)
    10 12
    Garlic finely chopped
    10 12 pods of
    Water
    1/4 cup
    Ginger finely chopped
    1/2 inch
    Garlic finely chopped
    2 3 pods
    Green chilly finely chopped
    1
    Spring onions both green and white finely chopped
    2 3
    Vegetable/Chicken stock
    1/2 cup
    Cornflour
    1 tsp
    Vinegar
    1/2 tbsp
    Salt
    to taste
    Sugar
    pinch of
    Olive oil
    1/2 tbsp
    For the fried rice
    Long grain steamed rice (I have realised over years, old rice work the best)
    1 cup
    2 eggs either scrambled or omelette cut into thin
    Olive oil
    1/2 tbsp
    Vegetables of choice finely chopped
    1/2 cup
    Spring onions both green and white finely chopped
    1/4 cup
    Sauce (made from above)
    2 3 tbsps
    Vinegar
    1/2 tsp
    Soy sauce
    1/2 tsp

    Steps

    1. For the sauce.
    2. Boil the garlic and red chillies mentioned in the first part of ingredients with 1/4 cup for about 5-6 minutes. Grind to make a chilli-garlic paste. Keep aside.
    3. Mix the cornflour and vegetable/chicken stock and keep aside.
    4. Heat oil in a wok and add ginger, garlic, green chillies to it. Saute for 1 minute and add the spring onions. Saute for another 3-4 minutes.
    5. Add the chilli-garlic paste and saute for 2 minutes. Add vinegar, salt and sugar.
    6. Now add the stock and cornflour mixture to this, stirring continuously for about 2-3 minutes till the sauce thickness. Keep aside to cool. This will roughly make about 1/2 cup of sauce, more than what you need for the rice. Store whatever is left in an airtight container and it should be ok in the fridge for about a week or 10 days.
    7. Heat oil in a big wok, add the garlic and ginger and sauté on a medium flame for a few seconds.
    8. Add the spring onion and the 1/2 cup vegetables, sauté on a high flame for 2 to 3 minutes.
    9. Add the eggs and sauté for another 1 minute.
    10. Add soya, sauce, vinegar, schezwan sauce and sauté for another 2 minutes. Add rice to this and mix well. Serve hot garnished with spring onion greens.
    Schezwan Egg Fried Rice

    This recipe is part of the endeavor to create a collection of recipes of Indian Chinese Recipes in collaboration with a few bloggers who share the same passion of cooking. All the recipes from #thekitchendivas are pinned on this Pinterest board.

    Other Indo-Chinese recipes this week from #thekitchendivas

    General Tso's Chicken from WhiskAffair

    Lemon Coriander Soup from Saffron Trail

    Crispy Honey Chilli Chicken from FunFoodFrolic

    Veg Momos from Archana's Kitchen

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