Triple Schezwan Rice with Egg
A fiery and satisfying Indo-Chinese street food classic. This one-bowl meal combines spicy Schezwan fried rice, Hakka noodles, and a savory vegetable gravy, all topped with a perfectly fried egg. A flavor explosion in every bite!
For 4 servings
Prepare Rice and Noodles
- Rinse the basmati rice and cook it according to package directions until fluffy. Spread the cooked rice on a large tray or plate to cool down completely. Using chilled, day-old rice is ideal.
- Bring a large pot of water to a rolling boil. Add 1 tbsp of salt and the Hakka noodles. Cook for 3-4 minutes or until al dente. Do not overcook.
- Drain the noodles immediately, rinse with cold water to stop the cooking process, and toss with 1 tsp of sesame oil to prevent them from sticking together. Set aside.
Stir-fry the Rice and Noodles
- Heat 2 tbsp of oil in a large wok or skillet over high heat until it's almost smoking.
- Add the ginger-garlic paste and sauté for 30 seconds until fragrant.
- Add the chopped carrot, cabbage, and green beans. Stir-fry for 2-3 minutes until they are crisp-tender.
- Add the cooled rice and cooked noodles to the wok. Use a spatula to gently break up any clumps.
- Pour in 4 tbsp Schezwan sauce, 1.5 tbsp soy sauce, 1 tsp rice vinegar, 0.5 tsp salt, and 0.5 tsp black pepper.
- Toss everything vigorously on high heat for 3-4 minutes, ensuring the rice and noodles are well-coated with the sauces and heated through.
- Stir in half of the chopped spring onions. Remove from heat and keep warm.
Prepare the Schezwan Gravy
- In a separate saucepan, heat the remaining 1 tbsp of oil over medium-high heat.
- Add the finely chopped ginger and garlic and sauté for 30 seconds.
- Add the diced onion and capsicum. Cook for 2-3 minutes until they soften slightly but still have a bite.
- Stir in 3 tbsp Schezwan sauce, 1.5 tbsp soy sauce, 1 tbsp tomato ketchup, 0.5 tsp sugar, and the remaining 0.5 tsp salt.
- Pour in the vegetable broth and bring the mixture to a boil.
- In a small bowl, whisk the cornstarch with 2 tbsp of water to create a smooth, lump-free slurry.
- While stirring the gravy continuously, slowly pour in the cornstarch slurry. Simmer for 1-2 minutes until the gravy thickens to your desired consistency. Keep it hot.
Fry the Eggs
- Heat a small non-stick pan with a little oil over medium heat.
- Carefully crack the eggs into the pan, one or two at a time. Cook for 2-3 minutes for a sunny-side up with a runny yolk, or cook longer to your preference.
- Season each egg with a pinch of salt and pepper. Repeat for all four eggs.
Assemble and Serve
- To serve, divide the warm Schezwan rice and noodle mixture equally among four bowls.
- Ladle a generous amount of the hot Schezwan gravy over the rice and noodles.
- Gently place a fried egg on top of the gravy in each bowl.
- Garnish with the remaining chopped spring onions and serve immediately for the best taste and texture.
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 day-old, refrigerated rice. It's drier and less likely to become mushy.
- 2Prep all your vegetables and sauces before you start cooking. Stir-frying is a very fast process.
- 3Use a wok if you have one and cook on the highest heat setting to achieve the authentic 'wok hei' (smoky flavor).
- 4Do not overcook the noodles; they should be al dente as they will be cooked again in the wok.
- 5Adjust the amount of Schezwan sauce in both the rice and gravy to control the spice level to your liking.
- 6For a classic street-style touch, garnish with a handful of crispy fried noodles.
Adapt it for your goals.
Protein Boost
Add 200g of stir-fried chicken, shrimp, or paneer to the rice and noodle mixture for extra protein.
Vegan VersionVegan Version
Omit the egg and substitute it with pan-fried tofu or extra vegetables. Ensure your Schezwan sauce is vegan.
Healthier OptionHealthier Option
Use brown rice and whole wheat noodles instead. Increase the quantity of vegetables and reduce the amount of oil and sodium (soy sauce).
Extra VeggiesExtra Veggies
Feel free to add other vegetables like mushrooms, baby corn, or broccoli to the stir-fry or gravy.
Why this is on our healthy list.
Source of Complete Protein
The egg on top provides high-quality complete protein, which is essential for muscle repair, immune function, and overall body maintenance.
Provides Sustained Energy
The combination of rice and noodles offers a significant source of carbohydrates, which are the body's primary fuel, providing sustained energy to keep you active.
Rich in Vegetables
This dish incorporates a variety of vegetables like carrots, cabbage, capsicum, and beans, contributing essential vitamins, minerals, and dietary fiber to your meal.
Frequently asked questions
One serving of this Triple Schezwan Rice with Egg contains approximately 650-750 calories, depending on the specific ingredients and amount of oil used. It's a hearty, complete meal.