Triple Schezwan Rice with Egg

Instructions

1. 1

   Prepare Rice and Noodles

   • Rinse the basmati rice and cook it according to package directions until fluffy. Spread the cooked rice on a large tray or plate to cool down completely. Using chilled, day-old rice is ideal.
   • Bring a large pot of water to a rolling boil. Add 1 tbsp of salt and the Hakka noodles. Cook for 3-4 minutes or until al dente. Do not overcook.
   • Drain the noodles immediately, rinse with cold water to stop the cooking process, and toss with 1 tsp of sesame oil to prevent them from sticking together. Set aside.
2. 2

   Stir-fry the Rice and Noodles

   • Heat 2 tbsp of oil in a large wok or skillet over high heat until it's almost smoking.
   • Add the ginger-garlic paste and sauté for 30 seconds until fragrant.
   • Add the chopped carrot, cabbage, and green beans. Stir-fry for 2-3 minutes until they are crisp-tender.
   • Add the cooled rice and cooked noodles to the wok. Use a spatula to gently break up any clumps.
   • Pour in 4 tbsp Schezwan sauce, 1.5 tbsp soy sauce, 1 tsp rice vinegar, 0.5 tsp salt, and 0.5 tsp black pepper.
   • Toss everything vigorously on high heat for 3-4 minutes, ensuring the rice and noodles are well-coated with the sauces and heated through.
   • Stir in half of the chopped spring onions. Remove from heat and keep warm.
3. 3

   Prepare the Schezwan Gravy

   • In a separate saucepan, heat the remaining 1 tbsp of oil over medium-high heat.
   • Add the finely chopped ginger and garlic and sauté for 30 seconds.
   • Add the diced onion and capsicum. Cook for 2-3 minutes until they soften slightly but still have a bite.
   • Stir in 3 tbsp Schezwan sauce, 1.5 tbsp soy sauce, 1 tbsp tomato ketchup, 0.5 tsp sugar, and the remaining 0.5 tsp salt.
   • Pour in the vegetable broth and bring the mixture to a boil.
   • In a small bowl, whisk the cornstarch with 2 tbsp of water to create a smooth, lump-free slurry.
   • While stirring the gravy continuously, slowly pour in the cornstarch slurry. Simmer for 1-2 minutes until the gravy thickens to your desired consistency. Keep it hot.
4. 4

   Fry the Eggs

   • Heat a small non-stick pan with a little oil over medium heat.
   • Carefully crack the eggs into the pan, one or two at a time. Cook for 2-3 minutes for a sunny-side up with a runny yolk, or cook longer to your preference.
   • Season each egg with a pinch of salt and pepper. Repeat for all four eggs.
5. 5

   Assemble and Serve

   • To serve, divide the warm Schezwan rice and noodle mixture equally among four bowls.
   • Ladle a generous amount of the hot Schezwan gravy over the rice and noodles.
   • Gently place a fried egg on top of the gravy in each bowl.
   • Garnish with the remaining chopped spring onions and serve immediately for the best taste and texture.