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A fiery and flavorful Indo-Chinese classic, this fried rice gets its kick from spicy Schezwan sauce. Perfectly scrambled eggs, crisp vegetables, and fluffy rice come together in a wok for a quick and satisfying meal.
Prepare the Eggs
Sauté Aromatics and Vegetables
Stir-fry the Rice and Sauces
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A fiery and flavorful Indo-Chinese classic, this fried rice gets its kick from spicy Schezwan sauce. Perfectly scrambled eggs, crisp vegetables, and fluffy rice come together in a wok for a quick and satisfying meal.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 494.36 calories per serving with 12.44g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Serve
Add 200g of diced chicken, shrimp, or paneer. Sauté the protein after the aromatics and before the vegetables until cooked through.
Omit the eggs and use 200g of crumbled firm tofu. Sauté the tofu until golden before adding vegetables. Ensure your Schezwan sauce is vegan.
Increase the nutritional value by adding 1 cup of mixed vegetables like bell peppers, cabbage, sweet corn, and peas along with the carrots and beans.
Eggs provide high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
Vegetables like carrots and spring onions are packed with essential vitamins like Vitamin A and C, as well as minerals and dietary fiber, which support vision, immunity, and digestive health.
The carbohydrates from the rice offer a quick and accessible source of energy, making this a fulfilling meal to power you through your day.
A typical serving of this Schezwan Egg Fried Rice (about 2 cups) contains approximately 480-520 calories. This is an estimate and can vary based on the specific ingredients and oil used.
It can be part of a balanced diet. It contains protein from eggs and vitamins from vegetables. However, it can be high in sodium from sauces and fat from oil. To make it healthier, use less oil, load up on more vegetables, and use low-sodium soy sauce.
Yes. Omit the eggs and substitute them with crumbled firm tofu or a plant-based egg substitute. You can also add more vegetables like mushrooms, bell peppers, and cabbage to make it more substantial.
Long-grain rice like Basmati or Jasmine is ideal. The key is to use cold, day-old cooked rice. The grains are drier and firmer, which prevents them from clumping together and becoming mushy when stir-fried.
Stickiness is usually caused by using freshly cooked, warm rice. The excess moisture and starch make the grains clump. Always use chilled, leftover rice. Also, ensure your wok is very hot and don't overcrowd it, as this can cause the ingredients to steam instead of fry.