Egg Schezwan Fried Rice
A fiery and flavorful Indo-Chinese classic that comes together in minutes. Fluffy rice, crisp vegetables, and scrambled eggs are tossed in a bold and spicy Schezwan sauce for a satisfying one-pan meal.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Scramble the Eggs
- b.In a small bowl, lightly whisk the 3 eggs with a pinch of salt.
- c.Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until it shimmers.
- d.Pour in the whisked eggs. Let them set for 15-20 seconds before gently scrambling. Cook for 1-2 minutes until just cooked but still soft.
- e.Remove the scrambled eggs from the wok and set them aside on a plate.
- 2
Step 2
- a.Sauté Aromatics and Vegetables
- b.In the same wok, add the remaining 1 tablespoon of vegetable oil and the 1 teaspoon of toasted sesame oil. Increase heat to high.
- c.Once the oil is very hot, add the minced ginger, garlic, and the white parts of the spring onions. Stir-fry for 30 seconds until fragrant, being careful not to burn them.
- d.Add the diced carrot and green bell pepper. Continue to stir-fry on high heat for 2-3 minutes until they are tender-crisp.
- 3
Step 3
- a.Add Rice and Sauces
- b.Add the 4 cups of cooked, cooled rice to the wok. Use your spatula to gently break up any large clumps.
- c.Toss the rice with the vegetables for 1-2 minutes, spreading it around the wok to heat it through evenly.
- d.Add the Schezwan sauce, light soy sauce, and rice vinegar. Sprinkle with white pepper powder and salt.
- e.Stir-fry vigorously on high heat for 2-3 minutes, ensuring every grain of rice is evenly coated with the sauce.
- 4
Step 4
- a.Combine and Serve
- b.Return the scrambled eggs to the wok along with the green parts of the spring onions.
- c.Give everything a final, quick toss to combine well.
- d.Taste and adjust seasoning if necessary.
- e.Serve immediately, piping hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use cold, day-old rice for the best texture. Fresh, warm rice contains more moisture and will result in mushy fried rice.
- 2A very hot wok is essential for achieving the characteristic 'wok hei' or smoky flavor. Don't be afraid to turn up the heat.
- 3Prepare all your ingredients (mise en place) before you start cooking. Stir-frying is a rapid process, and you won't have time to chop once you begin.
- 4Don't overcrowd the wok. If you don't have a large one, it's better to cook the fried rice in two separate batches.
- 5Feel free to adjust the amount of Schezwan sauce to match your personal spice preference.
Adapt it for your goals.
Add Protein
For a more substantial meal, add 200g of diced chicken, shrimp, or firm tofu. Sauté the protein after the aromatics and before the vegetables, then proceed with the recipe.
Vegetable MedleyVegetable Medley
Incorporate other quick-cooking vegetables like finely shredded cabbage, green beans, sweet corn, or mushrooms along with the carrots and bell peppers.
Make it VeganMake it Vegan
Omit the eggs and use a plant-based egg substitute, or simply add more vegetables or pan-fried tofu. Ensure your Schezwan sauce is vegan.
Grain SwapGrain Swap
For a healthier twist, substitute the white rice with cooled, cooked brown rice or quinoa. The texture will be different but equally delicious.
Why this is on our healthy list.
Source of Complete Protein
Eggs are a fantastic source of high-quality, complete protein, containing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Energy Boosting
The carbohydrates from the rice provide a quick and efficient source of energy, making this a satisfying meal to fuel your daily activities.
Rich in Vitamins and Minerals
The inclusion of vegetables like carrots, bell peppers, and spring onions adds essential vitamins such as Vitamin A and C, as well as dietary fiber which aids digestion.
Frequently asked questions
One serving of this Egg Schezwan Fried Rice contains approximately 430-460 calories, depending on the specific brands of sauces and amount of oil used.