Sin-A-Mon Tales

A chronicle of my kitchen experiments, a little healthy a little indulgent

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.

Schezwan Egg Fried Rice

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


One comment on “Schezwan Egg Fried Rice

  1. Pingback: Menu of the week 20th July & recipe links | Sin-A-Mon Tales

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