Crispy fried eggs tossed in a fiery and tangy Schezwan sauce with crunchy onions and bell peppers. This Indo-Chinese appetizer is a flavor explosion, perfect for kickstarting any party or meal.
A super quick and flavorful meal made with leftover rice, scrambled eggs, and a generous amount of crispy garlic. This Indo-Chinese classic is perfect for a weeknight dinner and comes together in under 20 minutes.
Aromatic burnt garlic and perfectly spiced Schezwan egg with fried rice. A protein-packed, soul-satisfying combo!
This indo_chinese dish is perfect for lunch. With 1224.75 calories and 36.11g of protein per serving, it's a muscle-gain option for your meal plan.
fat
2 pcs Green Chili (slit lengthwise)
1 pcs Onion (medium, cut into 1-inch cubes or petals)
1 pcs Capsicum (medium, cut into 1-inch cubes)
3 tbsp Schezwan Sauce
1 tbsp Light Soy Sauce
1 tbsp Tomato Ketchup
1 tsp Rice Vinegar
0.5 tsp Sugar (optional, to balance flavors)
2 tbsp Spring Onion Greens (chopped, for garnish)
Instructions
1
Boil and Prep Eggs
Place eggs in a saucepan and cover with 1 inch of cold water. Bring to a rolling boil, then immediately turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
Transfer the eggs to an ice bath to stop the cooking process and make them easier to peel.
Once completely cool, peel the eggs and carefully slice each one in half lengthwise.
2
Prepare the Batter
In a mixing bowl, whisk together the maida, corn starch, ginger garlic paste, black pepper powder, and 1/2 tsp of salt.
Gradually add water while whisking continuously to form a smooth, thick batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
3
Deep-Fry the Eggs
Heat oil for deep frying in a kadai or deep pan over medium-high heat to about 180°C (350°F).
Dip each egg half into the batter, ensuring it's fully and evenly coated.
Carefully slide the battered eggs into the hot oil. Fry in batches of 4-5 to avoid overcrowding the pan.
Fry for 3-4 minutes, turning occasionally, until the coating is golden brown and crispy.
Remove with a slotted spoon and drain on a wire rack or paper towels.
4
Prepare the Schezwan Sauce Base
Heat 2 tbsp of oil in a wok or large skillet over high heat. Once the oil is shimmering, add the chopped garlic, ginger, and slit green chilies.
Sauté for 30-45 seconds until fragrant, being careful not to burn the garlic.
Add the onion and capsicum cubes. Stir-fry for 2-3 minutes until they are tender-crisp, retaining a slight crunch.
5
Toss and Serve
Reduce the heat to medium. Add the Schezwan sauce, light soy sauce, tomato ketchup, rice vinegar, sugar (if using), and the remaining 1/4 tsp of salt. Stir well to combine and cook for 30 seconds.
Add the crispy fried eggs to the wok.
Gently toss everything together to coat the eggs evenly with the sauce. Cook for just 1 minute to heat through.
Turn off the heat, garnish with chopped spring onion greens, and serve immediately while hot and crispy.
845cal
21gprotein
153gcarbs
14gfat
Ingredients
4 cup Basmati Rice (Cooked, cooled, and preferably day-old)
12 cloves Garlic (Finely chopped)
4 large Eggs (Lightly beaten in a bowl)
2 tbsp Vegetable Oil (Or any high-smoke point neutral oil)
1 tsp Toasted Sesame Oil (For finishing flavor)
0.25 cup Spring Onion Whites (Finely chopped)
0.25 cup Spring Onion Greens (Finely chopped, for garnish)
2 tbsp Soy Sauce (Use light soy sauce)
1 tbsp Rice Vinegar
0.5 tsp Black Pepper (Freshly ground is best)
0.5 tsp Salt (Adjust to taste, as soy sauce is salty)
2 pcs Green Chilli (Finely chopped (optional for extra heat))
Instructions
1
Prepare Eggs and Aromatics
Heat 1 tbsp of vegetable oil in a wok or large, heavy-bottomed pan over medium-high heat.
Pour in the beaten eggs. Scramble gently for 1-2 minutes until they are just set but still soft. Remove from the wok and set aside.
In the same wok, add the remaining 1 tbsp of vegetable oil. Add the finely chopped garlic and sauté for about 30-60 seconds until fragrant and light golden. Do not let it burn.
Add the chopped spring onion whites and optional green chillies. Stir-fry for another minute.
2
Stir-fry the Rice
Increase the heat to high. Add the cold, cooked rice to the wok.
Using a spatula, press and break up any clumps of rice. Stir-fry continuously for 2-3 minutes, tossing the rice to ensure it heats through evenly and gets a slightly toasted flavor.
3
Season and Combine
Push the rice to one side of the wok. Pour the soy sauce and rice vinegar into the empty space and let it sizzle for a few seconds to caramelize slightly.
