Rice Corner: Schezwan Egg Fried Rice

Rice Corner: Schezwan Egg Fried Rice


The relishing flavours, the appealing texture and the amazing aroma of Egg Schezwan Fried Rice is just mouth-watering. Schezwan Fried Rice is very similar to usual fried rice recipe we make with the additional spicy schezwan flavour.  So, the next time you have a get-together or a party at home, don’t forget to check and try out Egg Schezwan Fried Rice.

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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 3 tbsp sauce (made from above)

1/2 tsp vinegar

1/2 tsp soy sauce

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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 ok in the fridge for about a week or 10 days. Heat oil in a big wok, add the garlic and ginger and sautxe9 on a medium flame for a few seconds.Add the spring onion and the 1/2 cup vegetables, sautxe9 on a high flame for 2 to 3 minutes. Add the eggs and sautxe9 for another 1 minute. Add soya, sauce, vinegar, schezwan sauce and sautxe9 for another 2 minutes. Add rice to this and mix well. Serve hot garnished with spring onion greens.

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