Spicy Schezwan Indo-Chinese Egg Fried Rice Recipe
This Spicy Schezwan Indo-Chinese Egg Fried Rice is a vibrant, flavorful dish that brings together the bold tastes of Schezwan sauce, scrambled eggs, and crisp vegetables. A perfect fusion of Chinese and Indian flavors, this dish makes for a delightful lunch or dinner, packed with aromatic spices, crunchy textures, and a hint of heat. Whether you’re craving something comforting or looking to impress your guests, this recipe is quick, easy, and incredibly satisfying. Enjoy this savory treat on its own or paired with other Indo-Chinese delicacies like Sweet and Sour Vegetables with Paneer or Thai Roasted Vegetables with Peanut Coconut Sauce.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Basmati rice (cooked) | 1 cup |
| Garlic (finely chopped) | 2 cloves |
| Ginger (grated) | 1 inch |
| Whole eggs (room temperature) | 2 |
| Green beans (French Beans, finely chopped) | 6 |
| Carrot (Gajjar, finely chopped) | 1 |
| Spring onion (bulb & greens) | 1/4 cup |
| Vinegar | 1/2 teaspoon |
| Soy sauce | 1/2 teaspoon |
| Salt | To taste |
| Schezwan sauce | 2-3 teaspoons |
| Oil for sautéing | As needed |
Nutritional Information (per serving):
| Nutrient | Value |
|---|---|
| Calories | ~250 kcal |
| Protein | ~8 g |
| Carbohydrates | ~35 g |
| Fat | ~10 g |
| Fiber | ~3 g |
| Sodium | ~500 mg |
| Sugars | ~5 g |
Preparation Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 2
Cuisine: Indo-Chinese
Course: Lunch
Diet: Eggetarian
Instructions:
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Heat the wok: Begin by placing a wok on medium heat. Add a tablespoon of oil to the wok and allow it to warm up.
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Sauté garlic and ginger: Once the oil is hot, add the finely chopped garlic and grated ginger to the wok. Sauté for 30 seconds, or until aromatic and slightly golden.
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Cook the vegetables: Add the chopped green beans, carrots, and spring onion (both the white bulb and green parts) to the wok. Stir-fry on high heat for about 2-3 minutes. The vegetables should remain crisp yet tender. Keep stirring to avoid burning.
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Scramble the eggs: Push the vegetables to one side of the wok and crack the two eggs directly into the other side. Scramble them for about 1 minute until they are fully cooked but still soft.
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Add the seasonings: Stir in the soy sauce, vinegar, and 2-3 teaspoons of Schezwan sauce. Mix everything well and sauté for an additional 2 minutes, allowing the sauce to coat the vegetables and eggs.
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Incorporate the rice: Add the cooked Basmati rice into the wok, breaking up any clumps. Toss everything together, ensuring the rice is well combined with the veggies, eggs, and spicy sauce. Stir-fry for about 3-4 minutes on medium heat to allow the rice to absorb the flavors.
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Final touches: Once everything is evenly mixed, taste and adjust salt as needed. If you prefer more heat, you can add an extra spoon of Schezwan sauce.
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Garnish and serve: Dish out the Spicy Schezwan Indo-Chinese Egg Fried Rice into serving bowls and garnish with freshly chopped spring onion greens. Serve immediately.
Serving Suggestions:
This vibrant egg fried rice is best enjoyed while hot. Pair it with other Indo-Chinese dishes such as Sweet and Sour Vegetables with Paneer or Thai Roasted Vegetables with Peanut Coconut Sauce for a complete meal. It also goes wonderfully with a chilled drink or as a side dish to complement your favorite curry or stir-fry.
Enjoy your Spicy Schezwan Indo-Chinese Egg Fried Rice, a delectable blend of tangy, spicy, and savory flavors that are sure to please your taste buds!
This dish is easy to prepare, making it ideal for weeknight dinners or lunchboxes. It’s also versatile—you can adjust the vegetables based on what’s available in your fridge.
