Schezwan Egg Fried Rice

Prep Time: 10min
Cook Time: 20min
Total Time: 30min
Yield: 1-2 Servings

Ingredients

3 Cups Cooked Basmati Rice (1 cup uncooked rice yields 3 cups cooked rice)

4 Eggs

1 Tspn Minced Garlic

1/2 Tspn Minced Ginger

1/4 Cup Carrots , finely chopped

1/4 Cup French Beans, finely chopped

1/4 Cup White Spring Onions, chopped

1/4 Cup Green Spring Onions, chopped 

1 1/2 Tblspn Schezwan Sauce

1 Tblspn Soya Sauce
Salt to Taste
1 Tspn Vinegar

1/2 Tspn + 1/4 Tspn Black Pepper Powder

1 Tspn Tomato Ketchup

3 Tblspn Oil

Directions

• Whisk eggs in a bowl with spoon. Add little salt, 1/4 teaspoon of pepper powder & whisk.
• Heat 1 tablespoon of oil in a wok or large kadai on medium flame, pour in the whisked eggs & scramble lightly.  Stir fry for 2-4 minutes or until egg is cooked completely. 

• Transfer it to a bowl & keep aside.

• Heat remaining oil in a large wok or kadai on medium flame; add minced garlic, minced ginger & saute for few seconds & add chopped carrot, french beans, white spring onions & stir fry for 4-5 minutes (make sure not to cook completely as veggies need to be crunchy).

• Add scrambled eggs & mix.

• Add soya sauce, vinegar, tomato ketchup, schezwan sauce & saute for a minute.

• Add cooked rice, salt, 1/2 teaspoon pepper powder & stir fry for another 3-4 minutes. 

• Finally add green spring onions & mix everything well. Turn off the flame.

• Serve schezwan egg fried rice with chilli chicken.