Schezwan Egg Fried Rice


Apart from Punjabi, South Indian and Bengali cuisine, Indo-Chinese recipe attracts me most. I love spicy yet simple food. Last weekend I made this beautiful Schezwan Egg Fried Rice, Chilli Chicken and Sweet-n-Sour Pineapple Chicken. Needless to say that, these all were loved by all in our family. I have used sesame oil and rice bran vinegar but you can substitute with vegetable oil and regular vinegar too.  I am sharing this recipe so that you can try out during this festive season…


Ingredients to serve 4

  • Cooked Rice – 4 cups (I have used Basmati)
  • Eggs – 3 nos
  • Onion – 1 (Big-Sliced)
  • Cabbage – ½ cup (Shredded)
  • Carrot – 1 (Cubed and boiled)
  • Beans – 4-5 (Thinly sliced)
  • Garlic Leaves or Spring Onion Green – ½ cup
  • Garlic – 2 Tbsp (Chopped)
  • Rice Bran Vinegar – 2 tsp
  • Sesame or any Vegetable Oil – 4-5 tsp
  • Dry Red Chilli – 2
  • Schezwan Masala or Paste – 2 tsp
  • Black Pepper – ½ tsp (Crushed)
  • Salt – To taste


  1. Beat eggs in a bowl adding some salt. Heat some oil in a wok and fry the eggs. Keep aside.
  2. In the same oil add some more oil and add chopped garlic and red chilli. Fry till garlic turns golden brown.
  3. Next add sliced onion and fry till translucent.
  4. Next add par boiled carrot and beans. Sauté till they are cooked on medium fire sprinkling some salt.
  5. Now add half of the chopped garlic or spring onion greens. Sauté once again.
  6. Next add boiled rice, crushed black pepper and Schezwan powder or paste.
  7. Mix well. Adjust salt.
  8. Add vinegar and fried eggs. Give a final mix.
  9. Top with chopped garlic leaves and spring onion greens.
  10. Serve with any Chicken or Vegetarian dishes. I served with Sweet n Sour Pineapple Chicken.

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