Triple Schezwan Egg Fried Rice
A fiery and satisfying Indo-Chinese classic combining fluffy rice, tender noodles, and crispy fried noodles. Tossed with scrambled eggs and veggies in a bold Schezwan sauce, this one-bowl meal is a flavor explosion.
For 4 servings
Prepare the Three Core Components
- Ensure your 2 cups of basmati rice are cooked, cooled, and fluffed. Day-old rice is ideal.
- Boil 150g of Hakka noodles according to package directions until al dente. Drain, rinse with cold water, toss with 1 tsp of oil to prevent sticking, and set aside.
- Heat 2 cups of oil in a deep pan or wok over medium-high heat. Test if it's ready by dropping a noodle piece; it should sizzle and float immediately.
- Carefully add the 100g of uncooked Hakka noodles in 2-3 small batches. Fry for 1-2 minutes until golden brown and crisp. Do not overcrowd the pan.
- Remove the crispy noodles with a slotted spoon and drain on paper towels. Set aside.
Start the Stir-Fry
- Heat 3 tbsp of sesame oil in a large wok or skillet over high heat until it just starts to smoke.
- Pour in the 3 beaten eggs and scramble them quickly for about 30-60 seconds until just cooked. Remove from the wok and set aside.
- In the same wok, add the chopped garlic, ginger, and slit green chilies. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
Sauté Vegetables and Add Sauces
- Add the sliced onions and stir-fry for 1 minute until they are slightly translucent.
- Add the julienned carrots, capsicum, and shredded cabbage. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be tender-crisp, not mushy.
- Reduce the heat to medium. Add the Schezwan sauce, light soy sauce, rice vinegar, sugar, salt, and black pepper. Stir well to coat the vegetables evenly.
Combine and Finish the Dish
- Increase the heat back to high. Add the cooked rice, boiled noodles, and scrambled eggs to the wok.
- Toss everything gently but quickly for 2-3 minutes, using a scooping motion from the bottom to ensure the rice and noodles are well-coated with the sauce and heated through.
- Turn off the heat. Add half of the crispy fried noodles and half of the chopped spring onion greens. Give it one final toss to combine.
Garnish and Serve
- Transfer the Triple Schezwan Egg Fried Rice to a serving platter or individual bowls.
- Garnish generously with the remaining crispy noodles and spring onion greens.
- Serve immediately while hot for the best texture and flavor.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, use cold, day-old cooked rice. It's drier and separates well during stir-frying.
- 2Ensure your wok is smoking hot before you start cooking to get that authentic 'wok hei' (breath of the wok) flavor.
- 3Don't overcrowd the pan. If your wok is small, cook in two batches to ensure everything stir-fries properly instead of steaming.
- 4Prep all your ingredients (chopping veggies, mixing sauces) before you start cooking. Stir-frying is a very fast process.
- 5To make it a complete restaurant-style meal, serve with a simple Schezwan gravy on the side for pouring over the rice.
- 6Use a neutral oil with a high smoke point like canola, sunflower, or peanut oil for deep frying.
Adapt it for your goals.
Vegetarian/Vegan
For a vegetarian version, simply omit the eggs. For a vegan version, omit the eggs and ensure your Schezwan sauce and noodles are vegan-friendly. You can add crumbled firm tofu or paneer for protein.
Chicken/ShrimpChicken/Shrimp
Add 200g of boneless chicken (cubed and cooked) or shrimp along with the vegetables. Stir-fry until cooked through before adding the sauces.
Extra VeggiesExtra Veggies
Feel free to add other vegetables like mushrooms, baby corn, or broccoli. Add them along with the carrots and capsicum.
Spicy GarlicSpicy Garlic
For an extra kick, double the amount of garlic and add 1 teaspoon of red chili flakes along with the ginger and garlic.
Why this is on our healthy list.
Energy Boosting
The combination of rice and noodles provides a significant source of carbohydrates, which are the body's primary fuel source, offering a quick and sustained energy boost.
Good Source of Protein
Eggs are a complete protein source, containing all the essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Rich in Vitamins and Fiber
The variety of vegetables like carrots, capsicum, and cabbage provides essential vitamins (like Vitamin C and A), minerals, and dietary fiber, which aids in digestion and promotes gut health.
Frequently asked questions
The 'Triple' refers to the three different textures of carbohydrates used in the dish: fluffy cooked rice, soft boiled noodles, and crispy deep-fried noodles. This combination creates a unique and satisfying texture in every bite.