Schezwan Egg Fried Rice is one of those Indo Chinese cuisine which you just can’t resist! If you are ever thinking of making Indian style Chinese food, then this should be what you should be making.
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.
I have always loved the Indo-Chinese version of Chinese food. It is way too fiery than the way the Chinese actually make it. Its amazing how we Indians have adapted so many cuisines as our own and made it our own. Like the Xacuti which has its origin from the Portuguese Chacuti. Or the samosa which many people believe has Indian origins but is actually from the Middle East.
I love fusion food because I feel it combines the best of both the cuisines. I think my favorite fusion food combinations are desserts. Like the chikki brownie which I had tried out or the kesar phirni tartlets. Both combine the concepts of baking and Indian style of cooking desserts. And yet, both have a distinct identity of their own.
Of course, I do believe that some dishes should never be fused with anything, but that is very rare. For me, fusion food represents the awesome way we can mix and match food and develop it for our own palette. And Indo-Chinese is one of the best ways in which we do fusion food. Whether you are having this schezwan egg fried rice as is or with some gravy, it is a winner all the way.
Recipe – Schezwan Egg Fried Rice.
Schezwan Egg Fried Rice
For the sauce
- 10 to 12 chillies Whole red (I use the kashmiri ones)
- 10 to 12 pods garlic of finely chopped
- 1/4 cup water
- 1/2 inch ginger finely chopped
- 2 to 3 pods garlic finely chopped
- 1 chilly green, finely chopped
- 2 to 3 Spring Onions both green and white finely chopped
- 1/2 cup chicken stock or Vegetable stock
- 1 tsp cornflour
- 1/2 tbsp vinegar
- to taste salt
- pinch sugar
- 1/2 tbsp olive oil
For the fried rice
- 1 cup rice long grain steamed (I have realised over years, old work the best)
- eggs 2 either scrambled or omelette cut into thin
- 1/2 tbsp olive oil
- 1/2 cup vegetables of choice finely chopped
- 1/4 cup Spring Onions both green and white finely chopped
- 2 to 3 tbsps sauce (made from above)
- 1/2 tsp vinegar
- 1/2 tsp soy sauce
- For the sauce.
- 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.
- Mix the cornflour and vegetable/chicken stock and keep aside.
- 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.
- Add the chilli-garlic paste and saute for 2 minutes. Add vinegar, salt and sugar.
- 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 okay in the fridge for about a week or 10 days.
- Heat oil in a big wok, add the garlic and ginger and saute on a medium flame for a few seconds.
- Add the spring onion and the 1/2 cup vegetables, saute on a high flame for 2 to 3 minutes.
- Add the eggs and saute for another 1 minute.
- Add soya, sauce, vinegar, schezwan sauce and saute for another 2 minutes. Add rice to this and mix well. Serve hot garnished with spring onion greens.