Egg Triple Schezwan Rice

Instructions

1. 1

   Cook the Rice and Noodles

   • Drain the soaked basmati rice. In a pot, bring 2 cups of water to a boil, add the rice, cover, and simmer on low heat for 12-15 minutes or until all water is absorbed. Fluff with a fork and spread on a large plate or tray to cool completely.
   • In a large pot, bring 8 cups of water and 1 tsp of salt to a rolling boil. Add the hakka noodles and cook for 3-4 minutes until al dente. Drain immediately, rinse with cold water to stop the cooking process, and toss with 1 tsp of vegetable oil to prevent sticking. Set aside.
2. 2

   Prepare the Eggs

   • In a small bowl, whisk the 4 eggs with 1/4 tsp salt and 1/4 tsp black pepper.
   • Heat 1 tbsp of vegetable oil in a large wok or skillet over medium-high heat. Pour in the egg mixture and scramble until just cooked through, about 1-2 minutes. Remove the scrambled eggs from the wok and set aside.
3. 3

   Stir-fry the Aromatics and Vegetables

   • Heat the remaining 3 tbsp of vegetable oil in the same wok over high heat until it shimmers.
   • Add the chopped garlic and ginger. Stir-fry for 30 seconds until fragrant.
   • Add the sliced onion and the white parts of the spring onion. Sauté for 1 minute until the onion is translucent.
   • Add the julienned carrot, cabbage, and capsicum. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be tender yet crisp.
4. 4

   Create the Sauce and Combine

   • Reduce the heat to medium. Add the Schezwan sauce, light soy sauce, rice vinegar, sugar, and the remaining 1/4 tsp of black pepper. Stir well to combine.
   • Pour in the vegetable stock and bring to a simmer.
   • In a small bowl, mix the cornstarch with 2 tbsp of water to create a smooth slurry. Pour the slurry into the wok, stirring continuously. Cook for 1 minute until the sauce thickens slightly.
   • Add the cooled cooked rice, cooked noodles, and scrambled eggs to the wok.
5. 5

   Finish and Serve

   • Increase the heat back to high. Gently toss everything together for 2-3 minutes, ensuring the rice and noodles are evenly coated with the sauce and heated through.
   • Garnish with the chopped green parts of the spring onion.
   • Serve immediately while hot.