Schezwan Egg Rice

You would have already seen my recipe of Schezwan vegetable fried rice. It was liked by many of my followers and I have got good feedback from many of you. So, here is another similar recipe of Schezwan egg fried rice. It’s spicy, easy to prepare and indeed very yummy. You can make the Schezwan sauce in advance and store it in sterilized glass bottles in your refrigerator. It will last for a couple of weeks. All you need is some

cooked long grain basmati rice, a couple of eggs and some veggies. The best part is that you do not need any accompaniment with this one. It tastes good just like that 🙂

So, what are we waiting for? Grab your apron and cook it up for your loved ones. I have used a 240 ml cup. Remember to saute your vegetables on high flame preferably in an iron wok. Do not overcook the veggies. They should retain their crunch.

Ingredients:

• Cooked basmati rice 2 cups
• Salt to taste
• Eggs 2-4
• Schezwan sauce 2-3 tbsp
• Carrot 1
• Beans 10-12
• Boiled fresh corn 2-3 tbsp
• Chopped bell peppers 3-4 tbsp
• Green chilies 2-3
• Garlic 2-3
• Ginger 1 inch piece
• Spring onions 4-6
• Oil 2-4 tbsp
• Pepper powder 1/2 tsp

Method:

• First make the Schezwan sauce, if you do not intend to use store bought one.
• Grind 5-6 shallots, one tomato, 8-10 dried red chilies (with seeds removed and soaked in hot water), 3-4 garlic cloves, an inch of ginger piece into a coarse paste.
• Heat a tablespoon of oil in a pan and add the ground mixture. Add a tablespoon of tomato sauce, a teaspoon of vinegar and soy sauce. Season it with salt and a teaspoon of sugar.
• Cook till oil separates out. Remove from fire.
• Finely chop the carrot, beans, green chilies, ginger garlic and spring onion greens.

• Heat 1-2 tablespoons of oil and add finely chopped ginger, garlic and green chilies.

• When they turn translucent, add the veggies, boiled corn and saute on high flame for 4-5 minutes.

• Add the Schezwan sauce and mix well.

• Add the cooked rice and stir gently.

• Check salt and add if required. Sprinkle some freshly ground pepper powder.
• Meanwhile, whisk 3-4 eggs with a pinch of salt and pepper.

• Heat a pan and add a tablespoon of oil to it.
• Add the eggs and whisk it quickly to scramble it.

• Add these to the rice mixture and toss.

• Finally, garnish with finely chopped spring onion greens and serve it hot.