Schezwan Egg Fried Rice is a simple spicy rice dish that can be made quickly but still tastes delicious and isa must try for all spice lovers. The schezwan sauce adds a bold flavor and the eggs make the rice more filling. This dish that suits when we crave Indo Chinese flavors at home for lunch or even dinner. It also looks colorful and looks quite good when served.

The taste is slightly smoky with soft eggs and crunchy vegetables mixed in between. This is a complete meal by itself so I make it often on busy days. The strong flavor from the chilli paste mixes well with the rice and gives it a nice spicy kick. It doesn't need many ingredients so easy to try even for beginners.

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About Schezwan Egg Fried Rice

Schezwan / Sichuan / Szechuan is a style of Chinese cuisine originating from Sichuan province in South Western China. Schezwan Sauce has bold flavors, especially the pungency and spiciness resulting from liberal use of garlic and chilies.

Schezwan Egg Fried Rice is popular Indo Chinese style rice made using cooked rice, eggs, vegetables and a spicy schezwan paste. The red chili paste is what gives the bright color and heat. The whole dish has a mix of soft and crunchy textures which makes it enjoyable to eat.

It is a simple dish that you can prepare with leftover rice also. Also using cooled rice gives separate grains which is best for fried rice recipes. You can adjust the spice level as needed by increasing or reducing the schezwan sauce. You can add vegetables also adds a slight crunch and makes the rice more filling.

There are many variations for fried rice but the schezwan version stands out because of its bold taste. The flavor becomes more good when the veggies are sauteed on high flame for a small smoky feel. You can add little soya sauce also if you like more flavor but it tastes good even without it.

I usually make this on weekends or when I want to finish leftover rice quickly. Everyone at home likes spicy dishes so this is made often and it suits most side dishes too.

Schezwan Egg Fried Rice Ingredients

• Basmati rice - I used this as it stays separate and gives light texture for fried rice. You can use regular rice or any long grained rice.
• Red chilli paste / Schezwan sauce - I have used this for the strong spicy flavor and bright red color. You can use homemade or store bought sauce both works fine.
• Egg - I have used egg for a soft texture and to make the rice more filling. You can add one more egg also if you like.
• Carrot and cabbage - I have used both to add crunch and little volume to the fried rice. They balance the spice slightly with their mild sweetness. You can add beans also.
• Capsicum - I have used capsicum for a fresh flavor and light crisp bite. Any color capsicum is fine to use.
• Garlic - I have used garlic for the nice aroma and to give that Indo Chinese touch.
• Spring onion - I have used the white part for soft onion flavor and the green part at the end for color and freshness.
• Pepper powder - I have used pepper for a warm heat which goes well with schezwan taste. Freshly crushed pepper gives better aroma.
• Oil - I have used olive oil as that is what I had, but any cooking oil is fine for this recipe.

Why This Recipe Works

• This recipe is easy to make and uses very simple ingredients you mostly have at home.
• It gives bold spicy flavor which makes it perfect for Indo Chinese cravings.
• The vegetables stay crunchy, so every bite has nice texture.
• You can change the spice levels or add more eggs and veggies as needed.
• It suits busy days and works for lunch box also.

Similar Recipes

• Baby Corn Fried Rice
• Veg Fried Rice
• Gobi Manchurian 
• Chicken Fried Rice
• Egg Fried Rice

How to make Schezwan Fried Rice Step by Step

1.Soak red chilies in little hot water for an hour, transfer it along with water to a mixer jar then grind it to a fine paste, Set aside. Pressure cook rice with enough water for 3 to 4 whistles.

2.Fluff the rice, add little oil and set aside. In a pan heat oil - add chopped garlic and spring onion white part, sauté for a minute. Then add onion sauté till it turns transparent.

3.Add chili paste, soya sauce then add carrot and cabbage and sauté in medium high flame for 2 minutes.

4.Then lower the flame and sauté for few minutes until the vegetables shrink then  add capsicum and sauté for 2 minutes.

5.Finally add egg, scramble it well.

6.Now add required salt and pepper powder. Saute for a minute, then add cooked rice

7.Toss it well finally add spring onions green part toss it well and cook for 2 minutes.

Garnish with chopped spring onions and Serve hot with your choice of side dish or any manchurian.

Expert Tips

• Cooled rice - I usually use rice cooked earlier, because fresh rice becomes too soft and it breaks easily.
• Sautéing - I cook the veggies on high flame keeps them more crunchy and gives a slight smoky kind of flavor.
• Adjust chilli paste - I start with less and then add more after tasting, since some are really strong.
• Scramble egg well - I scramble the egg first and keep it aside, so later that it mixes more evenly.
• Veggies - I have seen overcooking removes the color and crunch, so I just cook till they shrink a bit only.

Serving and Storage

Serve this with any manchurian, chilli paneer or even simple fried egg. This goes well with soups also if you prefer Chinese style meals. Store leftover rice in a airtight container and keep it in fridge. It stays good for one day and you can reheat on a pan with little oil.

FAQS

1.Can I skip egg?

You can skip the egg. It will just become a plain schezwan fried rice with veggies only.

2.Can I make it less spicier?

Yes you can reduce the schezwan sauce or the chilli paste little bit.

3.Can I make with leftover rice?

Yes leftover rice actually works more better, because the grains stays more separate.

4.Can I add some more vegetables?

Yes of course, you can add beans, mushrooms, baby corn or basically any veggie you liking.

5.Can I prepare the chili paste earlier?

Yes you can make the paste earlier and keep it in fridge for few days also, it stays good.

If you have any more questions about this Schezwan Egg Fried Rice Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Schezwan Egg Fried Rice Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Schezwan Egg Fried Rice Recipe appeared first on Sharmis Passions.

Some days, you just need a one-pan wonder that makes you feel good without making a mess. That’s where this Basil Fried Rice comes in–light, aromatic, and ready in minutes.

If you’re like me and could happily eat fried rice every other day, you’ll love how quick this Basil Fried Rice is to make. It’s light, herby, and feels fresher than the usual Indo-Chinese stir-fries. 

A handful of basil, some leftover rice, and ten minutes in the kitchen, that’s all it takes to make this comforting bowl of Basil Fried Rice. The mix of garlicky aroma and fresh basil instantly lifts your mood and turns old plain rice into something crave-worthy. And if fried rice is your thing, you should also check out my Veg Fried Rice or Egg Fried Rice recipe next, they’re just as easy, just as delicious.

Basil Fried Rice Ingredients

• Rice: Use cooked basmati or long-grain rice. Day-old rice works best since it’s a bit firm and doesn’t turn mushy while stir-frying.
• Basil: Fresh Thai basil is key here. It brings a lovely fragrance and peppery flavor that makes this dish special.
• Veggies: Finely chopped carrots and baby corn add crunch and color. Feel free to add beans, bell peppers, or peas if you have them on hand.
• Aromatics: Garlic gives the rice its signature stir-fry aroma.
• Seasoning: Just salt and pepper to keep it simple.
• Oil: Any neutral oil works well. Sunflower or vegetable oil keeps the flavors balanced.

Richa’s Top Tips

• Use day-old rice: Freshly cooked rice tends to clump together. Cold, leftover rice gives you that perfect, non-sticky fried rice texture.
• High heat is key: Cook everything on high heat to get that signature smoky, restaurant-style flavor.
• Don’t overdo the basil: A little goes a long way. Add it right at the end so it stays bright and aromatic.
• Add soy sauce sparingly: If you decide to season further, start with a light splash, too much can overpower the basil.
• Chop small, cook fast: Keep the veggies finely chopped so they cook quickly and blend well with the rice.

Frequently Asked Questions

Storage Tips

• Fridge: You can let the fried rice cool completely before transferring it to an airtight container. It’ll stay fresh for up to 3 days. 
• Freezer: Basil fried rice freezes well for up to a month. Portion it into freezer-safe containers, thaw overnight in the fridge, and stir-fry again for a few minutes before serving.
• Reheating: Cook it in a pan with a splash of water or oil to bring back that just-cooked texture.

Serving Ideas

Basil Fried Rice is one of those dishes that goes with just about anything — here are a few ways to make it shine:

• With Chilli Paneer: The spicy, tangy sauce of Chilli Paneer pairs perfectly with the freshness of basil rice.
• With Sweet Corn Soup: Light, comforting, and a great way to start your meal.
• With Kung Pao Chicken: The nutty, spicy sauce adds a delicious contrast to the herby rice.
• With Garlic Tofu Stir Fry: A great vegetarian option that’s full of bold flavours.
• With Chilli Oil: Drizzle a spoonful of homemade chilli oil for that extra heat and crunch.
• As a Base for Curries: Works wonderfully with Thai-style curries like Thai Chicken Curry or Vegetable Korma Curry if you want something saucier.

Customisation Ideas

• Add Protein: Toss in some pan-fried tofu, prawns, or shredded chicken to turn it into a hearty meal.
• More Veggies: Throw in bell peppers, mushrooms, or snap peas for extra crunch and colour.
• Make it Spicier: Stir in a spoonful of homemade Chilli Oil or finely chopped Thai chillies for that fiery edge.
• Fried Egg on Top: A sunny-side-up egg makes this feel like comfort food with a little extra flair.
• Saucy Twist: Drizzle some soy sauce or a dash of fish sauce at the end for a deeper umami flavour.

And there you have it, a quick, flavourful Basil Fried Rice that tastes just as good as your favourite takeout version (maybe even better). It’s fresh, fragrant, and endlessly adaptable, whether you want to keep it veggie-loaded or toss in some protein.

If you give it a try, don’t forget to tag @my_foodstory  on Instagram. I’d love to see how your version turns out!

This article was researched and written by Harita Odedra.

The post Basil Fried Rice appeared first on My Food Story.

This firecracker shrimp rice has simply flabbergasted me with its insanely delicious flavors thanks to its firecracker sauce! I had no idea a simple sauce can be so incredibly tasty that you can make such a stunning meal in under 30 minutes!

With an unavoidable disruption in my blogging schedule, I came back today with an extraordinary recipe to make up for the couple of days delay!

This firecracker shrimp rice will make your home dining a special affair and I can vouch without an iota of doubt that everyone in your family will love it!

I will be honest with you that before trying it on my own, I was also not expecting something as mind-blowing as it proved to be.

I was drawn to it for my favorite thing which is, surprise surprise, shrimp! LOL! The secret behind the crazy deliciousness of this firecracker shrimp rice is not in shrimp; it is in its sauce!

Let’s deep dive into it, shall we?

What is Firecracker Shrimp Rice?

You may have assumed from its name that firecracker shrimp rice is a hot & tangy fried rice topped with sweet & salty shrimps!

Well, you are partly right! This firecracker shrimp rice is indeed a hot & tangy fried rice topped with soft & succulent shrimps! But there is more to it!

It won’t be justified if we simply describe this firecracker shrimp rice as another fried rice! Nope, it’s much more than that!

Let’s talk about the secret sauce of this dish and you will know why I'm claiming it to be so special!

The firecracker sauce is an amalgamation of sweet, tangy, spicy and salty ingredients which come together to make a stir-fry sauce which is beyond perfection!

When the rice & shrimps are stir fried in this incredible sauce, they take a makeover which is way too delicious than anything I had ever imagined!

This firecracker shrimp rice truly turned out to be a pleasant surprise for both of us! My better half was just assuming it to be another shrimp fried rice!

But when he saw its gorgeousness he guessed that it might be something different. And then came the final taste test!

Voila! We both loved it so much that we had to recreate it again to share it with all of you guys as this firecracker shrimp rice is just a must-have!

The post Firecracker Shrimp Rice | Easy & Delicious Firecracker Shrimps with Rice first appeared on Flavor Quotient.

Baby Corn Fried Rice is a tasty and crunchy rice dish made with cooked basmati rice tossed together with baby corn, veggies, spices and sauces. It is a colorful dish with soft rice and crunchy vegetables, makes a simple one pot meal for lunch or dinner. I love making this dish for my family.

This fried rice is quite easy to prepare and feels special when served hot with some side dish. Baby corn blends well with carrot, capsicum and spring onions, giving a nice flavor and texture in every bite. It is also a good way to add veggies in kids meal, they usually like the crunch of baby corn.

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About Baby Corn Fried Rice

Baby Corn Fried Rice is a popular Indo Chinese style recipe that is made by stir frying rice with vegetables and sauces. The dish is not too spicy, it has a mild smoky flavor from the high flame cooking which makes it different from plain fried rice. This always disappears quick at home, especially when served hot straight from the pan.

This recipe has taste of the fried rice is a mix of sweetness from baby corn, crunch from veggies and savory flavor from soya sauce. The freshly ground pepper adds heat and balances all flavors of the dish. The grains of rice stay separate, light and fluffy which makes the dish more appealing.

You can make many variations with this fried rice. You can add beans, peas or even mushroom along with baby corn for extra taste. You can also use butter or sesame oil for a different flavor instead of olive oil. You can also add scrambled egg or paneer to make it more filling.

I usually make this on weekends when family asks for something little special but easy. It goes well with any manchurian dish or simple tomato sauce too.

Baby Corn Fried Rice is mittus favorite, she loves all fried rice recipes just like her dad. I usually make this baby corn fried rice for her lunchbox. When I pack fried rice for mittus lunchbox, I skip the sauces and make it simple more with Indian flavors. Even without sauces this fried rice tastes great!

Baby Corn Fried Rice Ingredients

• Basmati rice - I have used basmati rice because it gives nice long grains and soft fluffy texture when cooked. You can also make this with normal rice, but basmati always gives little more flavor and looks better in fried rice.
• Baby corn - This is the star here. It stays crunchy and has slight sweetness which go well with the rice. I have parboiled and then cut them into finger-size pieces so they mix easy with other veggies.
• Carrot - I like to add carrot for color and small touch of sweetness. You can slice them lengthwise so they match shape of baby corn, it makes dish look neat also.
• Garlic - I have used fresh chopped garlic. This gives strong base flavor and nice aroma when it hits the hot oil. It makes the rice taste more bold.
• Spring onion white - This part has mild onion taste and it helps balance the flavor of fried rice. I usually fry it with garlic in start.
• Spring onion green - I keep this for the end, it gives fresh flavor and bright green color on top. It makes the dish look more lively.
• Capsicum - I have used colored capsicum like red and yellow. It gives little sweet taste, nice crunch, and also make the rice look colorful.
• Soya sauce - This gives savory taste and light brown shade to the rice. You can add just small amount, not too much otherwise flavor become strong.
• Pepper powder - I always use freshly ground pepper, it gives gentle heat and makes rice taste more lively.
• Olive oil - I have used olive oil to keep the dish light. But you can also try butter for rich taste, or sesame oil if you like little smoky flavor.
• Sugar - Just one pinch. This is not for sweetness but to balance other flavors, it makes whole dish come together.

Similar Recipes

• Mushroom fried rice
• Egg fried rice
• Veg fried rice

Side dishes

• Gobi Manchurian
• Baby Corn Manchurian
• Chilli Paneer
• Veg Balls Manchurian
• Mushroom Manchurian

How to make Baby Corn Fried Rice Step by Step

1.Boil water with a tiny pinch of turmeric powder and salt. Add baby corn and parboil it. Just cook for 5 minutes. Drain, trim both the edges and slit it into 2 vertically.

2.Further slit into 2, this is optional as my baby corns were fat I did this. Chop into small finger size pieces, collect in a bowl.

3.Soak basmati rice for 30 minutes then pressure cook for 3 whistles in medium flame in the ratio 1(rice):1.5(water) cups. Spread it and fluff it up with a fork add a teaspoon of oil and let it cool down. Chop the veggies and get ready with it.

4.In a pan heat oil - add garlic, and spring onions white part - sauté for a minute till it turns slightly browned. Then add carrot sauté for 2 minutes. Then add baby corn, capsicum and sauté for a minute.

5.Add soya sauce, required salt and pepper powder. Saute the veggies in high flame.

6.Add spring onion green and give a quick stir. Add cooked rice, a pinch of sugar and give a quick stir. Switch off.

Serve hot with your choice of side dish or any manchurian.

Expert Tips

• Rice texture - I have soaked and cooked basmati rice in 1:1.5 ratio, then spread with little oil. This keeps grains separate. You can also use leftover rice from fridge.
• Cooking on high flame - I usually sauté veggies in high flame, it gives nice smoky flavor and keeps crunch intact. Don't overcook.
• Pepper choice - Freshly ground pepper works best, it adds strong flavor compared to ready-made powder.
• Add-ons - You can add mushroom, beans, peas or even scrambled egg if you want more filling. I sometimes add paneer also.
• Serving - Serve the fried rice hot straight from pan, that is when it tastes best. Cold rice loses flavor.

Serving and Storage

Serve Baby Corn Fried Rice hot with any manchurian gravy, chilli paneer or even tomato ketchup. It tastes best when fresh and warm. Leftover can be kept in fridge for 1 day, reheat in pan with few drops of oil before serving. Avoid storing for long as rice texture will change.

FAQS

1.Can I make this with regular rice?

Yes you can, but basmati gives better texture and flavor.

2.Do I need to parboil baby corn?

Yes, parboiling makes it soft yet crunchy, otherwise it may stay hard.

3.Can I skip soya sauce?

Yes you can, fried rice still tastes good with just pepper and veggies.

4.How to make it more spicy?

Add more pepper or green chili sauce while stir frying.

5.Can I add more veggies?

Yes you can add beans, peas, mushroom or anything you like.

If you have any more questions about this Baby Corn Fried Rice do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Baby Corn Fried Rice? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Baby Corn Fried Rice Recipe appeared first on Sharmis Passions.

Veg fried rice is the most quintessential rice recipe that you must have in your repertoire and I am sure this will save you in more occasions than you could imagine thanks to its ease of prep and versatility!

I could not believe that I haven't yet shared everyone’s favorite and an almost staple veg fried rice recipe in my 10+ years old blog! That’s unpardonable!

Let’s fix that now, shall we? This veg fried rice is one such recipe that you would have made so many times that you actually lost count of it and don’t even think of it as a recipe anymore while making it!

Does this happen to you too?

My veg fried rice is absolutely free of any animal protein like egg or chicken or even seafood because that’s how we Indians like our veg fried rice.

You can of course check out my egg fried rice and chicken fried rice recipes which have remained very popular since the time I have shared them with my lovely readers!

The post Most Popular Veg Fried Rice Restaurant Style | Easy Veg Fried Rice Recipe first appeared on Flavor Quotient.

Talking about quick ideas that makes rice taste a bit more than plain, cooked version is another trick up my sleeve.
This is faster and quicker than the kalonji rice or the ghee podi rice , i have written about before. Adding  yogurt cured chillies mustard and curry leaves s etc tempering into the cooked rice (or left over rice) revives it and it feels like you have made a pulao or variety rice.

Ingredients to make quick thallippu saadam

Cooked rice:cooked rice is the base of this recipe. You can use sona masoori, basmathi or thanjavoor ponni rice to make the steamed rice. Sticky rice is not suitable for making this recipe.

Tempering ingredients: ghee or oil is the base of the recipe. You can use coconut oil, olive oil or sesame oil as per your preference. Whole mustard seeds, cumin,  black gram dal , curry leaves and mormilagai (yogurt cured chillies). Mormilagai is the key flavour factor in this recipe. Yes, you can use red chillies instead, however it doesn’t give the same flavour. You can add crushed garlic or shallots can be added to the oil as you tempering.

Seasoning : if using mor milagai, it has added salt so be watchful when you add salt to the dish. No other seasoning is really needed for this recipe.

Lets make thalippu saadam

• Cook and fluff the rice.
• Prepare the tempering for the rice.
• Add the tadka to the rice, sprinkle salt.
• Mix well and the rice is ready to serve.

Can I use left over rice to make this recipe?

Leftover rice is perfect for this recipe as the cooked rice grains are well separated. This makes it even better in making any variety rice or fried rice. So to make thalippu saadam left over rice is perfect.

Can I make vegan ogranne rice?

Instead of ghee if coconut oil is used to make the tempering the recipe is then vegan.

Meal prep and storage

The ogranne rice stays good for a week in the fridge. Additionally, the recipe freezes well and is an easy one to add to the meal prep. To thaw, ensure you defrost and then bring it to heat. Steaming is a great option too.

What pairs well with thalippu saadam?

Thalippu sadam is the one recipe you can pair with a lot of curries like vindaloo, thalagam kuzhambu or thengaarachukuzhambu and stirfries like cabbage thoran, beans foogath or bhindi kalimirch .You can use the same in a wrap along with roasted veggies and chickpeas or a party.

Stay connected

For a seasoned cook, ogranne rice is not much of a recipe. However, it is very handy to know and plenty of variations possible with meals. Hope you like to give this recipe a try.
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You may have prepared egg fried rice at home many times, but with this simple recipe of mine, your home-style fried rice will become best ever restaurant style Chinese egg fried rice which everyone will keep craving for more! Fried rice is my go-to dish whenever I have to pack my lunch to work. With […]

The post Best Chinese Egg Fried Rice Restaurant Style | Work Lunch Box Ideas appeared first on Flavor Quotient.

Want to master your stir fry game? You are at the right place then! This stir fried chicken and veggie is the ultimate comfort food you can make easily without any fuss! Stir fried chicken and veggies is a saviour recipe when you don’t know what to cook for dinner as you are committed to […]

The post Stir Fried Chicken and Veggie | Perfect Combination of Protein and Fibre appeared first on Flavor Quotient.