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Schezwan Egg Fried Rice

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. 
Course Main Dish
Cuisine Indian


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.


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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Tried this recipe?Let us know how it was!