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Schezwan Egg Fried Rice Recipe

Schezwan Egg Fried Rice is a simple spicy rice dish that can be made quickly but still tastes delicious and isa must try for all spice lovers. The schezwan sauce adds a bold flavor and the eggs make the rice more filling. This dish that suits when we crave Indo Chinese flavors at home for lunch or even dinner. It also looks colorful and looks quite good when served.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings2 people
AuthorSharmilee J

Ingredients

  • ¼ cup basmati rice
  • ½ cup water
  • 8 to 10 * red chillies
  • 1 egg
  • 1 small carrot chopped finely
  • ¼ cup cabbage chopped lengthwise
  • ⅛ cup capsicum chopped finely
  • 2 teaspoon garlic chopped finely
  • 1 heaped teaspoon schezwan sauce / red chilli paste
  • 1 teaspoon spring onion white part
  • 2 teaspoon spring onion green part
  • ¼ teaspoon pepper powder
  • 1 tablespoon olive oil
  • salt to taste

Note : I made the red chilli paste in bulk as I used the paste for other few recipes too.I used just 1 teaspoon of red chilli paste for this recipe.

Instructions

  • Soak red chillies in little hot water for an hour, transfer it along with water to a mixer jar then grind it to a fine paste, set aside.
  • Pressure cook rice with enough water for 3 to 4 whistles.
  • Fluff the rice, add little oil and set aside.
  • In a pan heat oil – add chopped garlic and spring onion white part, sauté for a minute.
  • Then add onion sauté till it turns transparent.
  • Add chili paste, soya sauce then add carrot and cabbage and sauté in medium high flame for 2 minutes.
  • Then lower the flame and sauté for few mins until the vegetables shrink then add capsicum and sauté for 2 minutes.
  • Finally add egg, scramble it well.
  • Now add required salt and pepper powder. Sauté for a minute, then add cooked rice.
  • Toss it well finally add spring onions green part toss it well and cook for 2mins.
  • Garnish with chopped spring onions and Serve Schezwan Egg Fried Rice hot with your choice of side dish or any manchurian.

Notes

  • Cooled rice – I usually use rice cooked earlier, because fresh rice becomes too soft and it breaks easily.
  • Sautéing – I cook the veggies on high flame keeps them more crunchy and gives a slight smoky kind of flavor.
  • Adjust chili paste – I start with less and then add more after tasting, since some are really strong.
  • Scramble egg well – I scramble the egg first and keep it aside, so later that it mixes more evenly.
  • Veggies – I have seen overcooking removes the color and crunch, so I just cook till they shrink a bit only.
Nutrition Facts
Schezwan Egg Fried Rice Recipe
Amount Per Serving (150 g)
Calories 273 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 82mg27%
Sodium 89mg4%
Potassium 795mg23%
Carbohydrates 40g13%
Fiber 4g17%
Sugar 12g13%
Protein 9g18%
Vitamin A 7363IU147%
Vitamin C 278mg337%
Calcium 68mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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