Schezwan Egg Fried Rice

When it comes to fried rice, my preferred choice is always Egg Fried Rice. A gravy of indo-chinese chicken and a egg fried rice is what makes a meal complete for me. And if it is Schezwan Egg Fried Rice, you have won an extra 10 points. So today I share with you one of the most commonly made indo-chinese recipe in my house.

Recipe – Schezwan Egg Fried Rice

What I used

For the sauce

• 10-12 Whole red chillies (I use the kashmiri ones)
• 10-12 pods of garlic finely chopped
• 1/4 cup Water
• 1/2 inch Ginger finely chopped
• 2-3 pods garlic finely chopped
• 1 green chilly finely chopped
• 2-3 Spring onions both green and white finely chopped
• 1/2 cup Vegetable/Chicken stock
• 1 tsp cornflour
• 1/2 tbsp vinegar
• Salt to taste
• pinch of sugar
• 1/2 tbsp olive oil

For the fried rice

• 1 cup long grain steamed rice (I have realised over years, old rice work the best)
• 1 egg either scrambled or omelette cut into thin strips
• 1/2 tbsp olive oil
• 1/2 cup vegetables of choice finely chopped
• 1/4 cup spring onions both green and white finely chopped
• 2-3 tbsp sauce (made from above)
• 1/2 tsp vinegar
• 1/2 tsp soy sauce

How I made it

For the sauce

• Boil the garlic and red chillies mentioned in the first part of ingredients with 1/4 cup for about 5-6 minutes. Grind to make a chilli-garlic paste. Keep aside
• Mix the cornflour and vegetable/chicken stock and keep aside
• Heat oil in a wok and add ginger, garlic, green chillies to it. Saute for 1 minute and add the spring onions. Saute for another 3-4 minutes
• Add the chilli-garlic paste and saute for 2 minutes. Add vinegar, salt and sugar
• Now add the stock and cornflour mixture to this, stirring continuously for about 2-3 minutes till the sauce thickness. Keep aside to cool. This will roughly make about 1/2 cup of sauce, more than what you need for the rice. Store whatever is left in an airtight container and it should be ok in the fridge for about a week or 10 days
• Heat oil in a big wok, add the garlic and ginger and sauté on a medium flame for a few seconds
• Add the spring onion and the 1/2 cup vegetables, sauté on a high flame for 2 to 3 minutes
• Add the eggs and sauté for another 1 minute
• Add soya, sauce, vinegar, schezwan sauce and sauté for another 2 minutes. Add rice to this and mix well. Serve hot garnished with spring onion greens

 

This recipe is part of the endeavor to create a collection of recipes of Indian Chinese Recipes in collaboration with a few bloggers who share the same passion of cooking. All the recipes from #thekitchendivas are pinned on this Pinterest board.

Other Indo-Chinese recipes this week from #thekitchendivas

General Tso’s Chicken from WhiskAffair
Lemon Coriander Soup from Saffron Trail
Crispy Honey Chilli Chicken from FunFoodFrolic
Veg Momos from Archana’s Kitchen