Schezwan Egg Fried Rice Recipe

Schezwan Egg Fried Rice is a simple spicy rice dish that is quick to make but still tastes delicious and is a must try for all spice lovers. The Schezwan sauce adds a tangy flavor and the eggs make the rice more delicious. This dish is suitable when we want Indo Chinese taste for lunch or dinner at home. It looks colorful and tastes good when served.

The addition of soft eggs and crunchy vegetables in the middle gives it a slightly smoky taste. It is a complete meal in itself so I make it often on busy days. The strong flavor of the chilli paste blends well with the rice and gives it a nice spicy flavour. It doesn’t require a lot of ingredients to make, so it’s easy to try even for beginners.

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About Schezwan Egg Fried Rice

Szechuan/Szechuan/Szechuan is a style of Chinese cuisine originating from the Sichuan province of southwestern China. Schezwan sauce has an intense flavour, especially the pungency and spiciness resulting from the abundant use of garlic and chilli.

Schezwan Egg Fried Rice is a popular Indo Chinese style rice made using cooked rice, eggs, vegetables and spicy Schezwan paste. It is the red chilli paste that gives the bright color and heat. The entire dish has a mix of soft and crunchy textures which makes it a delight to eat.

This is a simple dish which you can make even with leftover rice. Also using cold rice results in separate grains which is best for fried rice dishes. You can adjust the spice level as required by adding more or less Schezwan sauce. You can also add vegetables to it, which adds a bit of crunch and makes the rice more filling.

There are many variations of fried rice but the Schezwan version stands out due to its spicy taste. The vegetables taste even better when cooked on high flame to give them a slight smoky feel. If you like more taste then you can also add some soy sauce but it tastes good even without it.

I usually make this on weekends or when I want to finish off leftover rice quickly. Everyone in the house likes spicy dishes so it is prepared often and it also goes well with most of the side dishes.

Schezwan Egg Fried Rice Ingredients

• basmati rice – I used it because it stays separated and gives a light texture to the fried rice. You can use regular rice or any long grain rice.
• Red Chilli Paste / Schezwan Sauce – I use it for its strong spicy flavor and bright red color. You can use homemade or store bought sauce, both work fine.
• Egg – I have used eggs to soften the rice and make the rice more filling. If you want, you can add one more egg.
• Carrots and Cabbage – I’ve used both to add crunch and a little bulk to fried rice. They balance out the spice a bit with their mild sweetness. You can also add beans.
• Capsicum – I have used capsicum for fresh taste and mild crunchy taste. It’s fine to use any color of bell pepper.
• Garlic – I have used garlic to give nice aroma and Indo Chinese touch.
• green onion – I have used the white part for the mild onion flavor and the green part at the end for color and freshness.
• freshly ground black pepper – I have used black pepper for hotter heat which matches well with the schezwan flavour. Freshly ground black pepper gives better aroma.
• Oil – I used olive oil because that’s what I had, but any cooking oil is fine for this recipe.

Why does this recipe work

• This recipe is easy to make and uses very simple ingredients that you usually have at home.
• It gives a spicy spicy taste which makes it perfect for Indo Chinese food.
• The vegetables stay crisp, so each piece has a nice texture.
• You can vary the spice level or add more eggs and vegetables as required.
• It is perfect for busy days and works for lunch boxes too.

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How to make Schezwan Fried Rice step by step

1. Soak red chilli in some hot water for an hour, put it in a mixer jar with water and grind it finely to make a paste, keep aside. Pressure cook the rice with enough water for 3 to 4 whistles.

2.Fluff the rice, add some oil and keep aside. Heat oil in a pan – add chopped garlic and white part of green onion, fry for a minute. Then add onion and fry until it becomes transparent.

3.Add chilli paste, soy sauce, then add carrots and cabbage and fry for 2 minutes on medium high flame.

4. Then reduce the flame to low and fry for a few minutes until the vegetables shrink, then add capsicum and fry for 2 minutes.

5.Finally add egg and beat well.

6.Now add salt and black pepper powder as required. Fry for a minute, then add cooked rice

7. Toss it well, finally add the green part of green onion, toss well and cook for 2 minutes.

Garnish with chopped green onions and serve hot with side dish of your choice or any Manchurian.

Expert Tips

• cooled rice – I usually use pre-cooked rice, as fresh rice becomes very soft and breaks easily.
• to cook – I cook the vegetables on high flame, which keeps them crispier and gives a slight smoky flavour.
• adjust chili paste – I start with less and then add more after tasting, because some are really strong.
• beat the eggs well – I crack the egg first and set it aside, so that it gets mixed more evenly later.
• vegetables – I find that overcooking takes away the color and crispiness, so I just cook them until they shrink a bit.

serving and storage

Serve it with any Manchurian, chilli paneer or simple fried eggs. It also goes well with soups if you like Chinese-style food. – Fill the remaining rice in an airtight container and keep it in the refrigerator. It stays good for up to a day and you can reheat it on a pan with a little oil.

general questions and answers

1.Can I skip eggs?

You can leave out the egg. This will become a plain schezwan fried rice with just vegetables.

2.Can I make it less spicy?

Yes, you can reduce the schezwan sauce or chilli paste a little.

3.Can I make with leftover rice?

Yes, leftover rice actually works better, because the grains remain more separated.

4.Can I add some more vegetables?

Yes of course, you can add beans, mushrooms, baby corn or basically any vegetable you like.

5.Can I prepare the chilli paste first?

Yes, you can make the paste in advance and keep it in the refrigerator for a few days, it remains good.

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