Spicy Schezwan Indo-Chinese Egg Fried Rice
Description:
Spicy Schezwan Egg Fried Rice is a beloved Indo-Chinese dish in my household, perfect for rainy monsoon nights or when hosting guests and craving a flavorful Chinese meal. This spicy yet comforting rice is packed with protein from eggs, making it a healthy option. You can also reduce the spice level for a kid-friendly version that works great in lunchboxes.
Cuisine: Indo-Chinese
Course: Lunch
Diet: Eggetarian
Ingredients:
- 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, finely chopped)
- 1/2 teaspoon Vinegar
- 1/2 teaspoon Soy sauce
- Salt (to taste)
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Instructions:
- Heat oil in a wok over medium heat. Once warm, add the finely chopped garlic and grated ginger. Sauté for a few seconds until aromatic.
- Add the chopped spring onions (both bulbs and greens), carrots, and green beans. Sauté on high heat for 2-3 minutes until the vegetables are slightly cooked but still crisp.
- Crack the whole eggs into the wok and scramble them for about a minute.
- Add soy sauce, vinegar, and 2-3 teaspoons of Schezwan sauce. Stir and cook for an additional 2 minutes to combine the flavors.
- Add the cooked basmati rice and toss everything together for 3-4 minutes over medium heat, ensuring the rice is well coated with the spicy sauce and evenly seasoned.
- Transfer to a serving bowl and garnish with extra spring onion greens for a fresh touch.
- Serve the Spicy Schezwan Indo-Chinese Egg Fried Rice hot alongside dishes like Sweet and Sour Vegetables with Paneer or Thai Roasted Vegetables with Peanut Coconut Sauce.
Enjoy a flavorful, comforting meal that’s sure to satisfy your Indo-Chinese cravings!
