Egg Triple Schezwan Rice
A fiery Indo-Chinese classic combining fluffy rice, savory noodles, and crisp vegetables in a bold Schezwan sauce. This street-food favorite is a complete, satisfying meal in one bowl, ready to impress.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Cook the Rice and Noodles
- b.Drain the soaked basmati rice. In a pot, bring 2 cups of water to a boil, add the rice, cover, and simmer on low heat for 12-15 minutes or until all water is absorbed. Fluff with a fork and spread on a large plate or tray to cool completely.
- c.In a large pot, bring 8 cups of water and 1 tsp of salt to a rolling boil. Add the hakka noodles and cook for 3-4 minutes until al dente. Drain immediately, rinse with cold water to stop the cooking process, and toss with 1 tsp of vegetable oil to prevent sticking. Set aside.
- 2
Step 2
- a.Prepare the Eggs
- b.In a small bowl, whisk the 4 eggs with 1/4 tsp salt and 1/4 tsp black pepper.
- c.Heat 1 tbsp of vegetable oil in a large wok or skillet over medium-high heat. Pour in the egg mixture and scramble until just cooked through, about 1-2 minutes. Remove the scrambled eggs from the wok and set aside.
- 3
Step 3
- a.Stir-fry the Aromatics and Vegetables
- b.Heat the remaining 3 tbsp of vegetable oil in the same wok over high heat until it shimmers.
- c.Add the chopped garlic and ginger. Stir-fry for 30 seconds until fragrant.
- d.Add the sliced onion and the white parts of the spring onion. Sauté for 1 minute until the onion is translucent.
- e.Add the julienned carrot, cabbage, and capsicum. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be tender yet crisp.
- 4
Step 4
- a.Create the Sauce and Combine
- b.Reduce the heat to medium. Add the Schezwan sauce, light soy sauce, rice vinegar, sugar, and the remaining 1/4 tsp of black pepper. Stir well to combine.
- c.Pour in the vegetable stock and bring to a simmer.
- d.In a small bowl, mix the cornstarch with 2 tbsp of water to create a smooth slurry. Pour the slurry into the wok, stirring continuously. Cook for 1 minute until the sauce thickens slightly.
- e.Add the cooled cooked rice, cooked noodles, and scrambled eggs to the wok.
- 5
Step 5
- a.Finish and Serve
- b.Increase the heat back to high. Gently toss everything together for 2-3 minutes, ensuring the rice and noodles are evenly coated with the sauce and heated through.
- c.Garnish with the chopped green parts of the spring onion.
- d.Serve immediately while hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best non-sticky texture, use day-old, refrigerated rice. It's drier and separates easily when stir-frying.
- 2High heat is crucial for Indo-Chinese cooking. It cooks the vegetables quickly, keeping them crunchy and vibrant.
- 3Prepare all your ingredients (chopping, measuring sauces) before you start cooking. The stir-frying process is very fast, and you won't have time to prep once you begin.
- 4A carbon steel wok is ideal for this recipe as it distributes heat evenly and provides ample space for tossing.
- 5Don't overcrowd the pan. If you don't have a large wok, it's better to cook in two batches to ensure everything stir-fries properly instead of steaming.
- 6Feel free to adjust the amount of Schezwan sauce to match your preferred spice level.
Adapt it for your goals.
Protein
Add 200g of stir-fried chicken, shrimp, or paneer along with the vegetables for an even heartier meal.
VegetablesVegetables
Incorporate other vegetables like mushrooms, baby corn, broccoli florets, or different colored bell peppers.
VeganVegan
Replace the eggs with a tofu scramble. Crumble firm tofu and sauté it with a pinch of turmeric, salt, and pepper. Ensure your Schezwan and soy sauces are vegan.
Spice LevelSpice Level
For a milder version, reduce the Schezwan sauce to 2 tbsp. For an even spicier kick, add 1-2 finely chopped green or red chilies along with the ginger and garlic.
Why this is on our healthy list.
Energy Booster
The combination of rice and noodles provides a significant source of carbohydrates, which are the body's primary fuel, offering a quick and sustained energy release.
Source of Complete Protein
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Rich in Vitamins and Fiber
The inclusion of various vegetables like carrots, cabbage, and capsicum contributes essential vitamins, minerals, and dietary fiber, which aids in digestion and overall health.
Frequently asked questions
The 'Triple' refers to the three main components of the dish: fluffy fried rice, savory Hakka noodles, and a crisp vegetable stir-fry, all tossed together in a spicy Schezwan sauce. It's a combination of three elements into one complete meal.