Egg Triple Schezwan Rice

Name: Egg Triple Schezwan Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 1.5 cup basmati rice (cooked, cooled, day-old preferred); 4 pcs egg (large, beaten lightly with a pinch of salt); 1 pcs onion (medium, finely chopped); 8 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 3 pcs green chili (slit lengthwise); 1 pcs carrot (medium, finely chopped); 1 pcs bell pepper (small, finely chopped); 100 g cabbage (finely shredded); 4 pcs spring onion (whites and greens separated, finely chopped); 3 tbsp schezwan sauce (prepared schezwan chutney or sauce); 1 tbsp tomato ketchup; 0.5 tbsp soy sauce; 0.5 tbsp vinegar (white or rice vinegar); 0.5 tsp red chili powder (optional, for extra heat); 1 pinch black pepper; 1 pinch salt; 2 tbsp oil (vegetable or sesame oil)

RATING

4.5/5(78)

TASTE SCORE

9/10

Smoky, spicy Indo-Chinese fried rice loaded with tender scrambled eggs, crunchy vegetables, and bold Schezwan flavors. A fiery one-pan meal that comes together in minutes with day-old rice, aromatic garlic, and a punchy schezwan sauce.

PREP

15m

COOK

10m

SERVES

1 KATORI

467 cal

SERVINGS

METHOD · 6 STEPS

prep
Get all ingredients ready.
Cook basmati rice until each grain is separate, then spread on a tray to cool completely. Day-old rice works best. Chop all vegetables, beat the eggs lightly with a pinch of salt, and set everything within reach of the stove.
TIPSpread hot rice on a plate and refrigerate for 30 minutes if you don't have day-old rice.
fry · ~2 min
Scramble the eggs.
1.Heat 1 tsp oil in the wok over high heat until shimmering.
2.Pour in the beaten eggs and scramble quickly, breaking into small pieces.
3.Remove eggs to a plate the moment they set — don't overcook.
TIPTake the eggs off the heat while still slightly glossy. They finish cooking from residual heat.
saute · ~4 min
Stir-fry the aromatics and vegetables.
1.Heat the remaining oil in the same wok over high heat until smoking.
2.Add chopped garlic, ginger, and green chilies. Stir-fry for 20 seconds.
3.Add spring onion whites and chopped onion. Toss and cook for 1 minute.
4.Add carrot, bell pepper, and cabbage. Stir-fry for 2 minutes on high heat — keep them crunchy.
TIPHigh heat and constant tossing is the secret to wok hei — that smoky stir-fry flavor.
mix · ~4 min
Bring the rice and sauces together.
1.Reduce heat to medium. Add schezwan sauce, tomato ketchup, soy sauce, vinegar, red chili powder, and black pepper to the vegetables.
2.Toss well and cook for 30 seconds until fragrant.
3.Add the cooled rice and a pinch of salt. Toss well, using a spatula to break any clumps.
4.Stir-fry for 2-3 minutes until everything is well combined and rice is heated through.
TIPToss gently — don't mash or stir aggressively. You want each grain separate and coated in sauce.
assemble · ~1 min
Fold in the scrambled egg.
1.Return the scrambled eggs to the wok.
2.Toss gently to distribute egg pieces throughout the rice.
3.Check seasoning and adjust schezwan sauce or salt if needed.
garnish
Garnish with spring onion greens and serve hot.
Transfer the rice to a serving platter, scatter the reserved spring onion greens generously on top, and serve immediately while the rice is steaming.
TIPEgg Triple Schezwan Rice pairs perfectly with a side of chili paneer or gobi manchurian.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use day-old rice that has been refrigerated overnight for the best texture and to prevent clumping.
2
Ensure your wok or pan is smoking hot before adding ingredients to achieve authentic 'wok hei' flavor.
3
Scramble the eggs just until set and remove them while still glossy to avoid rubbery texture.
4
Keep vegetables crunchy by stir-frying on high heat for a short time — don't let them go limp.
5
Add the schezwan sauce and ketchup after the veggies are cooked to prevent the sugars from burning.
6
Toss the rice gently with a spatula to break clumps without mashing the grains.
7
Finish with a generous sprinkle of spring onion greens for freshness and color.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Add 200g of diced chicken breast or paneer along with the vegetables for a more substantial meal. Sear the protein first, then set aside and fold back in at the end.

jain

Jain

Omit onion, garlic, and ginger. Replace with asafoetida (hing) and extra green chili for punch. Use Jain-friendly schezwan sauce (no onion-garlic).

low carb

Low-carb

Swap the basmati rice for cauliflower rice (grated cauliflower) and stir-fry for only 3–4 minutes total to keep it tender-crisp. Reduce soy sauce to control sodium.

vegan