Egg Schezwan Fried Rice
June 15, 2018

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Hello Foodies,

Indo – Chinese Egg Schezwan Fried Rice for a quick meal. It is a delicious Chinese style spicy rice preparation which is very easy to make at home. Mostly this recipe is known to everyone. But still, who doesn’t know I would like to share this recipe with them. People who know can also try it.

Want to try some Indo-Chinese flavor?

So, let’s get started.

Here’s, what all you will need to make Egg Schezwan Fried Rice?

Eggs – 2 eggs

Rice – 2 bowls

Oil – 2 tbsp

Garlic – 2 cloves, finely chopped

Carrot – 1 carrot, finely chopped

French Beans – finely chopped

Spring Onion – finely chopped

Capsicum – 1 capsicum, finely chopped

Cabbage – finely chopped

Soya Sauce – 1 tbsp

Vinegar – 1 tbsp

Ching’s Schezwan Sauce – 1½ tbsp

Ching’s Schezwan Fried Rice Masala – 1½ tbsp

Salt – to taste

Black Pepper – to taste

How to make Egg Schezwan Fried Rice?

Take 2 bowls of rice and wash it properly. Take enough water in a vessel and add 2 tbsp of oil and boil it. Then add washed rice in it and boil it on simmer until rice tender. Make sure that rice shouldn’t get overcooked. Each grain of rice should be separate. When rice is done, drain and add some cold water and drain again using a sieve.

Crack 2 eggs in a bowl and add salt to taste and beat it. In a pan, add ½ tbsp oil and add beaten eggs then scramble them and set aside.

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Heat 2 tbsp oil in kadai. Add finely chopped garlic and fry it till its color changes to golden.

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Then add carrot, french beans, capsicum, spring onion and cabbage and fry them till they wilt off for 3 – 4 minutes on medium flame.

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Add 1 tbsp soya sauce, 1 tbsp of vinegar, 2 tbsp of ching’s schezwan sauce and salt to taste and mix it well.

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Add boiled rice and mix it. Then add 1½ tbsp of ching’s schezwan fried rice masala and mix it well.

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Add scrambled egg in it and sprinkle some black pepper and combine everything well. Let it cook for 2 – 3 minutes.

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Now your Egg Schezwan Fried Rice is ready.

Now your Egg Schezwan Fried Rice is ready.

Thank You.

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