Spicy Schezwan Indo-Chinese Egg Fried Rice


  • 1 cup long grain rice, cooked
  • 2 cloves garlic, finely chopped
  • an inch piece of ginger, grated
  • 2 eggs
  • 5 to 6 beans, finely chopped
  • 1 large carrot, finely chopped
  • 1/4 cup spring onions both green and white, finely chopped
  • 2-3 tablespoons Szechuan Sauce
  • 1/2 teaspoon vinegar
  • 1/2 teaspoon soy sauce
  • oil for cooking


  1. To begin making the SpicySchezwan Indo-Chinese Egg Fried Rice Recipe place a wok on the heat, warm some oil. When warm enough, add the garlic, ginger and sauté them on a medium heat for a few seconds, till aromatic.
  2. Add the spring onion and the 1/2 carrots and beans, sauté on a high heat for 2 to 3 minutes, until the vegetables get slightly cooked, but retain their crunch.
  3. Add the eggs next and sauté for another 1 minute until they get scrambled, before you add the soya sauce, vinegar and 2-3 teaspoons of Schezuan Sauce.
  4. Saute this mix for 2 minutes more and finally add the cooked long grain rice. Toss together for 3-4 minutes with the heat on medium, so the rice is well mixed with the spicy sauce and seasoned evenly.
  5. Dish theSpicy Schezwan Indo-Chinese Egg Fried Rice out into a serving bowl and garnish with spring onion greens.
  6. Serve theSchezwan Egg Fried Rice hot with Sweet and Sour Vegetables with Paneer or Thai Roasted Vegetables with Peanut Coconut Sauce.


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