Schezuan Egg Fried Rice

Chinese food…something about it, makes people crazy about it. Even back in India, my brother and I and all of my cousins seemed to be crazy about it. Whenever we choose to go out for dinner, the ubiquitous choice was ‘Chinese food’. Chinese food has become so sought after, that items like ‘fried rice’ has become a regular item on the menu in almost all restaurants in India.

In my early days as an immigrant here in the US, I was so eager when my husband took me to a Chinese restaurant here…. But all the excitement didn’t last long. My favorite items like gobi manchurian, American Chopsuey or Schezuan egg fried rice were not on the menu. And, then I realized what makes people crazy about Chinese food…its because wherever it is takes on the local flavor..hence Indo Chinese fare like manchurian..that real Chinese have never even heard of.

Anyway, deprived of what I love, I often re-create the flavors of my favorite cuisine here at my kitchen. This is one of my favorite recipes that is also very easy to put together. Traditionally, the sauce for this recipe is made my freshly grinding dried red chillies reconstituted in water, but here I have taken the easy route with some Sriracha sauce. Will post the other version also very soon.

2 cups basmati rice, cooked
6 large eggs
1 bunch scallions
1 carrot
1 onion
1 green
1/4 cup frozen green peas
3 tbsp oil
1 tbsp finely chopped garlic
1 tbsp finely chopped ginger
salt to taste
freshly cracked pepper to taste

For sauce:
1/4 cup Sriracha Sauce
1/4 cup Maggi Hot and Sweet Sauce or regular ketcup + 1 tbsp hot sauce
1/4 cup Soy Sauce
1 tbsp red pepper flakes
1 tsp freshly cracked black pepper
1 tsp salt

In a small bowl, whisk all the ingredients for the sauce together. Set aside. Slice the scallions into thin slivers on a bias. Set the green tops to one side and the light green/white parts to another side. Slice the onion and bell pepper into thin strips. Julienne the carrot into thin long strips. I did this using my V slicer, with this blade..

Reserve the green parts of the scallion. Whisk the eggs with salt, pepper and add the white and light green parts of scallion to it. Heat a wide pan over medium high heat. Pour the egg mixture into the pan. When the bottom is cooked, gently flip and cook the other side. Remove this omelette from the pan on to a cutting board. Let cool and cut into thin strips/cubes.

Heat the remaining oil in a wok over high heat, until it reaches a smoking point. Reduce the heat to medium and add the thinly sliced onion and bell pepper. Quickly sear the veggies and saute for a minute. Add the ginger and garlic and saute for another minute. Add the rice and mix. Pour the sauce over the rice and add the egg strips, peas and the carrots . Mix to combine. Check for seasoning and add more salt or pepper as needed. Top with the green scallions and serve hot!

1. This recipe is just a basic guideline. Feel free to add any veggies such as green beans, mushrooms, broccoli, cauliflower etc. to customize it and make your own fried rice.
2. I cooked the rice in the electric rice cooker with 3 1/2 cups water, a pinch of salt and a drizzle of oil. Fluff the rice with a fork once done to seperate the grains and cool by spreading out on a sheet pan. This prevents the grains from breaking.
3. You can also make this rice with leftover rice.
4. The soy sauce contains salt, so watch while adding salt to your rice.

Verdict: Slightly sweet and fiery spicy. Fluffy bites of egg and crunchy veggies. Characteristics of good fried rice fulfilled. 🙂

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