Schezwan Egg Fried Rice

Instructions

1. 1

   Prepare the Eggs

   • In a small bowl, lightly beat the eggs with a pinch of salt.
   • Heat 1 tbsp of oil in a large wok or skillet over medium-high heat.
   • Pour in the beaten eggs and scramble for 1-2 minutes until they are just set but still soft and moist.
   • Immediately remove the scrambled eggs from the wok and set them aside on a plate.
2. 2

   Sauté Aromatics and Vegetables

   • Add the remaining 2 tbsp of oil to the same wok and increase the heat to high.
   • Once the oil is shimmering, add the finely chopped garlic and the white parts of the spring onions. Stir-fry for 30 seconds until fragrant.
   • Add the finely chopped carrots and french beans. Continue to stir-fry on high heat for 2-3 minutes until the vegetables are crisp-tender.
3. 3

   Stir-fry the Rice and Sauces

   • Add the cold, cooked rice to the wok. Use a spatula to gently break up any large clumps.
   • Toss the rice with the vegetables for 2 minutes, ensuring the grains are separated and heated through.
   • Add the Schezwan sauce, soy sauce, rice vinegar, salt, and white pepper powder.
   • Stir-fry vigorously for another 3-4 minutes, mixing everything well until the rice is evenly coated with the sauces and has a slightly toasted aroma.
4. 4

   Combine and Serve

   • Return the cooked scrambled eggs to the wok along with the green parts of the spring onions.
   • Toss everything together for one final minute to combine and heat through.
   • Check for seasoning and adjust salt if necessary.
   • Serve immediately, garnished with extra spring onion greens if desired.