Egg Schezwan Fried Rice

Instructions

1. 1

   Scramble the Eggs

   • In a small bowl, lightly whisk the 3 eggs with a pinch of salt.
   • Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until it shimmers.
   • Pour in the whisked eggs. Let them set for 15-20 seconds before gently scrambling. Cook for 1-2 minutes until just cooked but still soft.
   • Remove the scrambled eggs from the wok and set them aside on a plate.
2. 2

   Sauté Aromatics and Vegetables

   • In the same wok, add the remaining 1 tablespoon of vegetable oil and the 1 teaspoon of toasted sesame oil. Increase heat to high.
   • Once the oil is very hot, add the minced ginger, garlic, and the white parts of the spring onions. Stir-fry for 30 seconds until fragrant, being careful not to burn them.
   • Add the diced carrot and green bell pepper. Continue to stir-fry on high heat for 2-3 minutes until they are tender-crisp.
3. 3

   Add Rice and Sauces

   • Add the 4 cups of cooked, cooled rice to the wok. Use your spatula to gently break up any large clumps.
   • Toss the rice with the vegetables for 1-2 minutes, spreading it around the wok to heat it through evenly.
   • Add the Schezwan sauce, light soy sauce, and rice vinegar. Sprinkle with white pepper powder and salt.
   • Stir-fry vigorously on high heat for 2-3 minutes, ensuring every grain of rice is evenly coated with the sauce.
4. 4

   Combine and Serve

   • Return the scrambled eggs to the wok along with the green parts of the spring onions.
   • Give everything a final, quick toss to combine well.
   • Taste and adjust seasoning if necessary.
   • Serve immediately, piping hot.