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.

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