Triple Schezwan Fried Rice

1. 1
   prep

   Prep all ingredients before you fire up the wok.

   1.Cook basmati rice until fluffy; spread on a tray and cool completely.

   2.Boil noodles in salted water until just done; drain, rinse with cold water, and set aside.

   3.Slice onion into thin strips, julienne bell pepper and carrot, shred cabbage, finely chop garlic and ginger.

   4.Separate spring onion whites from greens; keep both ready.
2. 2
   fry · ~3 min

   Crispy-fry the boiled noodles.

   1.Heat oil for frying in a deep saucepan until it shimmers.

   2.Spread boiled noodles on a kitchen towel to remove any excess moisture.

   3.Deep-fry the noodles in hot oil until golden and crispy (about 2-3 minutes).

   4.Drain on paper towels and set aside.

   TIPMake sure noodles are completely dry before frying, or the oil will splatter.
3. 3
   fry · ~2 min

   Scramble the eggs.

   1.Heat 1 teaspoon of oil in the wok over high heat.

   2.Pour in beaten eggs and scramble continuously until cooked and separated into small pieces.

   3.Remove eggs from the wok and set aside.

   TIPKeep the eggs moving constantly on high heat for the best fluffy texture.
4. 4
   saute · ~3 min

   Stir-fry the aromatics and vegetables over high flame.

   1.Heat the remaining oil in the same wok until it begins to smoke lightly.

   2.Add chopped garlic and ginger; toss for 15 seconds until fragrant.

   3.Add spring onion whites; sauté for 30 seconds.

   4.Add sliced onion, bell pepper, carrot, and cabbage; stir-fry on high heat for 2 minutes.

   TIPKeep the vegetables crunchy — they should have a slight bite.
5. 5
   saute · ~4 min

   Toss in the sauces and rice.

   1.Lower the heat slightly and add the Schezwan sauce, soy sauce, vinegar, red chili powder, and black pepper.

   2.Toss the vegetables well until they are glossy with the sauce.

   3.Add the cooled rice and salt; crank the heat back to high.

   4.Toss everything together vigorously for 2-3 minutes until the rice is well coated and heated through.

   TIPUsing cooled, day-old rice prevents it from turning mushy.
6. 6
   mix · ~1 min

   Fold in the scrambled eggs and crispy noodles.

   1.Add the scrambled eggs back into the wok and toss to mix evenly.

   2.Gently crush some of the crispy fried noodles with your hands and mix them in.

   3.Keep a handful of crisp noodles aside for the final garnish.
7. 7
   garnish

   Garnish with spring onion greens and reserved crispy noodles. Serve immediately.

   TIPServe directly from the wok; the contrast of soft rice and crispy noodles is the soul of this dish.

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