Hot and Sour Soup with Egg with Schezwan Fried Rice

Ingredients

• 4 cup Basmati Rice (cooked and cooled, preferably day-old)
• 3 tbsp Sesame Oil
• 6 clove Garlic (finely chopped)
• 1 inch Ginger (finely chopped)
• 2 pc Green Chili (slit lengthwise, optional)
• 1 medium Carrot (finely diced)
• 10 pc French Beans (finely chopped)
• 1 medium Capsicum (finely diced)
• 1 cup Cabbage (shredded)
• 4 tbsp Schezwan Sauce (adjust to your spice preference)
• 1 tbsp Soy Sauce (naturally brewed)
• 1 tsp Rice Vinegar
• 0.5 tsp Salt (adjust as sauces are salty)
• 0.5 tsp Black Pepper Powder (freshly ground)
• 0.25 cup Spring Onion Greens (chopped, for garnish)

Instructions

1. 1

   Prepare Ingredients (Mise en Place): Ensure all vegetables are chopped, aromatics are minced, and sauces are measured out. Break up any clumps in the cold, cooked rice with your fingers or a fork. This entire process is very fast, so having everything ready is key.

2. 2

   Heat the Wok: Place a wok or a large, heavy-bottomed skillet over high heat. Add the sesame oil and swirl to coat. Wait for about 30-60 seconds until the oil is shimmering and very hot.

3. 3

   Sauté Aromatics: Add the finely chopped ginger, garlic, and slit green chilies to the hot oil. Stir-fry continuously for about 30 seconds until they release a strong aroma. Be careful not to burn them.

4. 4

   Stir-fry Hard Vegetables: Add the diced carrots and french beans to the wok. Stir-fry on high heat for 1-2 minutes. They should be slightly tender but still have a crisp bite.

5. 5

   Stir-fry Soft Vegetables: Add the diced capsicum and shredded cabbage. Continue to stir-fry for another minute. The goal is to cook the vegetables quickly so they remain crunchy and vibrant.

6. 6

   Add Rice and Sauces: Add the cooled, separated rice to the wok. Pour the Schezwan sauce, soy sauce, and rice vinegar over the rice. Sprinkle with salt and black pepper powder.

7. 7

   Toss and Finish: Increase the heat back to high and toss everything together vigorously for 2-3 minutes. Use a spatula to constantly lift and turn the rice to ensure it's evenly coated with the sauce and heated through without getting mushy. Turn off the heat, stir in most of the chopped spring onion greens.