Quick Egg Fried Rice Recipe – Schezwan & Soy Sauce Flavors

Last Updated on 4 months by Neha Deshmukh

Quick Egg Fried Rice Recipe – Schezwan & Soy Sauce Flavors

Hey everyone! If you’re anything like me, sometimes you just need a quick, satisfying meal that comes together in under 30 minutes. This Egg Fried Rice is my go-to for those nights. It’s packed with flavor, super customizable, and honestly, just feels like comfort food in a bowl. I first made this when I was a student and needed something fast and filling – it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t your average fried rice. The combination of Schezwan sauce and soy sauce gives it a lovely depth of flavor, and the fresh veggies add a satisfying crunch. It’s quick, easy, and perfect for using up leftover rice. Plus, it’s a fantastic way to get a tasty meal on the table even when you’re short on time. Seriously, who doesn’t love a good fried rice?

Ingredients

Here’s what you’ll need to make this delicious Egg Fried Rice:

• 1 tbsp Oil
• 2 tbsp Red Onion, chopped
• 2-3 tbsp Spring Onion, chopped (separate the white and green parts)
• 100 grams Green Capsicum, chopped
• 1 cup Cabbage, shredded
• ?? cup Carrot, chopped
• ?? cup Beans, chopped
• ?? cup Corn
• 1 tsp Ginger, grated
• 1 tsp Garlic paste
• 1 tsp Green Chilies, finely chopped
• 1 tsp Red Chili Powder
• 2 tbsp Soy Sauce
• 1 tbsp Green Chili Sauce
• 2 tbsp Schezwan Sauce
• Salt, to taste
• 3 Whole Eggs
• 2 cups Cooked rice

Ingredient Notes

Let’s talk about a few key ingredients!

• Schezwan Sauce: This is where a lot of the flavor comes from! It adds a lovely spicy, savory, and slightly tangy kick. You can adjust the amount to your liking.
• Soy Sauce: Use a good quality soy sauce – it really makes a difference. I prefer a light soy sauce for this recipe.
• Fresh Vegetables: Don’t skimp on the veggies! They add texture, color, and essential nutrients. Feel free to get creative and use whatever you have on hand. The fresher, the better, in my opinion.
• Rice: Day-old rice is ideal for fried rice. It’s drier and holds its shape better.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large pan or wok over high heat.
2. Add the chopped red onions, spring onion whites, capsicum, cabbage, carrot, beans, and corn. Stir-fry for 2-3 minutes until the vegetables are slightly softened but still crunchy.
3. Now, add the grated ginger, garlic paste, and green chilies. Stir-fry for another minute until fragrant.
4. Add the red chili powder, soy sauce, green chili sauce, and Schezwan sauce. Mix everything well, ensuring the vegetables are coated in the sauce.
5. Crack the eggs directly into the pan and scramble them until they are cooked through.
6. Add the cooked rice and optional butter. Stir-fry everything together until the rice is evenly coated with the sauce and heated through.
7. Give it a final taste and adjust the salt and pepper as needed.
8. Garnish with the chopped spring onion greens and serve hot!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

• High Heat is Key: You want a really hot pan to get that nice, slightly charred flavor.
• Don’t Overcrowd the Pan: If you’re making a large batch, it’s better to cook it in two batches to ensure everything cooks evenly.
• Use a Wok (If You Have One): A wok’s shape is perfect for stir-frying, but a large frying pan works just fine too.
• Prep Everything First: Because things move quickly once you start stir-frying, have all your ingredients chopped and measured out beforehand.

Variations

This recipe is super versatile! Here are a few ideas to customize it:

• Spice Level: Adjust the amount of red chili powder and Schezwan sauce to control the heat. For mild, use ½ tsp red chili powder and 1 tbsp Schezwan sauce. For hot, use 1 ½ tsp red chili powder and 2 ½ tbsp Schezwan sauce.
• Vegetarian Option: Simply omit the eggs! It’s still delicious and packed with flavor. My friend, Priya, makes it this way all the time.
• Festival Adaptations: This is a fantastic quick meal for New Year’s Eve when you want something tasty but don’t want to spend hours in the kitchen.

Serving Suggestions

This Egg Fried Rice is great on its own, but it also pairs well with:

• Manchurian: A classic Indo-Chinese pairing!
• Spring Rolls: For a complete Indo-Chinese feast.
• Raita: A cooling yogurt dip to balance the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving. It’s best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

1. What type of rice is best for fried rice?

Long-grain rice, like basmati or jasmine rice, works best. It tends to be less sticky than short-grain rice.

2. Can I use pre-cooked rice for this recipe?

Yes, absolutely! In fact, day-old rice is ideal because it’s drier. If you’re using freshly cooked rice, spread it out on a baking sheet to cool and dry slightly before using it.

3. How can I adjust the spice level of the fried rice?

Reduce or increase the amount of red chili powder and Schezwan sauce. You can also add a pinch of cayenne pepper for extra heat.

4. What vegetables can I substitute in this recipe?

Feel free to use any vegetables you like! Peas, mushrooms, broccoli, and bell peppers are all great options.

5. How do I prevent the fried rice from becoming sticky?

Use day-old rice, don’t overcrowd the pan, and make sure your pan is hot enough.

6. Can this be made ahead of time?

While it’s best enjoyed fresh, you can prep the vegetables and sauces ahead of time to save time during cooking.

Enjoy! Let me know in the comments if you try this recipe and how it turns out. I love hearing from you all!