Schezwan Egg Fried Rice

Name: Schezwan Egg Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 1.5 cup basmati rice (cooked and cooled completely); 4 pcs egg; 1 pcs onion (medium, finely chopped); 6 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 2 pcs green chili (slit lengthwise); 0.25 cup carrot (finely diced); 0.25 cup bell pepper (finely diced); 0.25 cup cabbage (finely shredded); 3 tbsp spring onion (greens and whites separated, chopped); 2 tbsp oil; 1 tbsp soy sauce; 1 tbsp tomato ketchup; 1 tsp vinegar (white distilled); 2 tbsp schezwan sauce (homemade or store-bought); 0.5 tsp salt; 1 pinch black pepper

RATING

4.4/5(98)

TASTE SCORE

9/10

Fiery, fragrant rice tossed with scrambled eggs and crunchy vegetables, all coated in a bold Schezwan sauce that brings the heat. This Indo-Chinese street food favorite comes together in under 30 minutes, making it perfect for a quick weeknight dinner that beats takeout every time.

PREP

15m

COOK

15m

SERVES

1 KATORI

439 cal

SERVINGS

METHOD · 6 STEPS

prep
Prep all ingredients before you heat the wok.
1.Cook basmati rice 2-3 hours ahead or use leftover rice. Spread on a plate and cool completely.
2.Chop onion, garlic, ginger, green chili, carrot, bell pepper, cabbage, and spring onion as listed.
3.Crack eggs into a bowl, add a pinch of salt, and beat lightly with a fork.
TIPCold rice is essential — freshly cooked warm rice will turn mushy when stir-fried.
fry · ~1 min
Scramble the eggs and set aside.
1.Heat 1 tsp oil in the wok over high heat until shimmering.
2.Pour beaten eggs into the wok and scramble quickly until just set but still soft (about 45 seconds).
3.Transfer scrambled eggs to a plate and break into small pieces. Wipe the wok clean.
TIPUndercook the eggs slightly — they'll finish cooking when tossed back into the hot rice.
saute · ~4 min
Stir-fry the aromatics and vegetables.
1.Heat remaining oil in the same wok over high heat until it begins to smoke lightly.
2.Add chopped garlic, ginger, and green chili. Stir-fry for 30 seconds until fragrant.
3.Add chopped onion and the white parts of spring onion. Cook for 1 minute until translucent.
4.Add carrot, bell pepper, and cabbage. Stir-fry on high heat for 2 minutes — keep the vegetables crunchy.
TIPHigh heat and constant tossing keeps the vegetables crisp-tender — don't let them sweat and soften.
saute · ~4 min
Add the sauces and cooled rice.
1.Add soy sauce, tomato ketchup, vinegar, and schezwan sauce to the vegetables. Toss well for 30 seconds.
2.Add the cooled rice and salt. Break up any clumps with the spatula.
3.Toss and stir-fry on high heat for 2-3 minutes until the rice is heated through and evenly coated with the sauces.
TIPUse a spatula and a lifting-and-tossing motion — don't mash the rice against the wok.
mix · ~1 min
Fold in the scrambled eggs and finish.
1.Add the reserved scrambled eggs back to the wok.
2.Toss everything together gently for 1 minute so the eggs break up and mix into the rice.
3.Add black pepper and the green parts of spring onion. Give one final toss.
serve
Serve hot, straight from the wok.
Spoon into bowls or plates and serve immediately while the rice is steaming.

PRO TIPS

What to keep in mind.

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

1
Always use cold, day-old rice — freshly cooked rice will turn sticky and mushy.
2
Work over the highest heat your stove can deliver for authentic wok hei flavor.
3
Undercook the scrambled eggs slightly; they finish cooking when mixed back into the hot rice.
4
Prep and measure all ingredients before you start — stir-frying leaves no time for chopping.
5
Toss the rice gently with a lifting motion; pressing down breaks grains and makes it gluey.
6
Let the wok get smoking hot before adding oil — this prevents sticking and builds char.
7
Dice vegetables uniformly so they cook evenly in the short stir-fry window.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Double the eggs to 6 and add 150g of cubed paneer or firm tofu along with the vegetables for a protein-packed meal that keeps you full longer.

jain

Jain

Omit onions, garlic, ginger, and green chili. Replace with extra vegetables like corn, peas, and capsicum. Use white pepper and a pinch of asafoetida for pungency.

low oil

Low-oil

Reduce oil to 1 tablespoon total, use a non-stick pan, and spray the wok with oil mist. Cook vegetables in a splash of water and toss rice gently to avoid clumping.

vegan

Vegan

Replace eggs with crumbled extra-firm tofu or a chickpea flour (besan) scramble. Ensure your Schezwan sauce is vegan-friendly, and use mushroom powder for umami.

extra crunchy