Triple Schezwan Rice with Egg

Name: Triple Schezwan Rice with Egg
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 1.5 cup rice (long grain, cooked and cooled); 100 g hakka noodles; 4 pcs egg; 2 tbsp oil; 6 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 2 pcs green chili (finely chopped); 4 pcs spring onion (with greens, finely chopped); 1 pcs onion (medium, sliced); 1 pcs carrot (small, finely chopped); 1 cup cabbage (finely shredded); 1 pcs bell pepper (small, finely chopped); 1 tsp soy sauce; 1 tsp vinegar; 3 tbsp Schezwan sauce; 1 tbsp tomato ketchup; 1 pinch black pepper; 1 pinch salt (for rice and noodles); 1 tsp cornflour; 0.5 cup water (for gravy)

RATING

4.6/5(157)

TASTE SCORE

9/10

A spicy Indo-Chinese favorite with layers of fried rice, saucy noodles, and a ladle of hot Schezwan gravy, all finished with egg. It is bold, satisfying, and perfect when you want street-style flavor at home.

PREP

25m

COOK

30m

SERVES

1 CUP

556 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Prepare all the vegetables and sauces.
1.Finely chop the garlic, ginger, green chili, carrot, bell pepper, and spring onion.
2.Slice the onion and shred the cabbage.
3.Mix the cornflour with 2 tbsp water from the measured water to make a smooth slurry.
boil · ~8 min
Cook the noodles and keep them ready.
Boil the hakka noodles until just tender. Drain well, cool lightly, and keep aside so they stay separate.
TIPDo not overcook the noodles or they will turn soft when tossed in the pan.
fry · ~4 min
Scramble the eggs.
Heat 1 tsp oil from the measured oil in a wok or pan. Crack in the eggs and scramble over medium heat until just set, then remove and keep aside.
saute · ~7 min
Stir fry the rice layer.
1.Heat 2 tsp oil in the wok over high heat.
2.Add half the garlic, half the ginger, and half the green chili; stir fry for 20 seconds.
3.Add half the carrot, half the cabbage, half the bell pepper, and half the spring onion whites; toss for 2 minutes.
4.Add half the Schezwan sauce, half the soy sauce, a small pinch of salt, and half the black pepper.
5.Add the cooked rice and toss on high heat until evenly coated and hot.
TIPUse cooled rice so the grains stay separate and do not mash in the wok.
saute · ~7 min
Stir fry the noodle layer.
1.Heat 2 tsp oil in the same wok.
2.Add the remaining garlic, ginger, and green chili; stir fry briefly.
3.Add the remaining carrot, cabbage, bell pepper, onion, and spring onion whites; toss for 2 minutes.
4.Add the remaining soy sauce, 1 tbsp Schezwan sauce, vinegar, tomato ketchup, and a small pinch of salt.
5.Add the boiled noodles and toss on high heat until glossy and well mixed.
simmer · ~3 min
Make the Schezwan gravy.
Add the remaining water to a small pan and bring it to a gentle simmer. Stir in the cornflour slurry and cook until lightly thickened, then add the remaining spring onion greens and cook for 1 minute.
TIPKeep the gravy pourable, not thick like sauce, so it can spread through the rice and noodles.
assemble · ~3 min
Layer the rice, noodles, gravy, and egg.
1.Divide the Schezwan rice among 4 serving bowls or plates.
2.Top each portion with the Schezwan noodles.
3.Spoon the hot Schezwan gravy over the top.
4.Finish with the scrambled egg.
serve
Serve hot right away.

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 cooled rice so the grains stay separate when tossed with Schezwan sauce.
2
Boil hakka noodles only to just tender, then drain fully so the noodle layer stays glossy, not sticky.
3
Keep the wok very hot and stir fry in batches if needed; overcrowding will steam the vegetables.
4
Cook the scrambled eggs only until just set, since they will continue to firm up after layering.
5
Taste the Schezwan sauce before adding all of it; different brands vary a lot in heat and salt.
6
Make the gravy right before serving and keep it pourable, or the layered dish can turn pasty.
7
Assemble only at serving time so the rice and noodles keep their distinct textures.