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Indian

Street Style Schezwan Egg Fried Rice

Schezwan egg fried rice tosses rice and egg in the Indo-Chinese chilli-garlic sauce.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Street Style Schezwan Egg Fried Rice

2 hr 25 mintotal

25 min hands-on2 hr hands-off

Prep 15 min · Cook 10 min

Serves
2
Difficulty
Easy
Spice
Spicy
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes prep-ahead time.

Method

  1. Place a large wok on high heat and add half of the oil. Pour in the whisked eggs and quickly scramble them into soft curds. Remove to a plate and set aside.

  2. In the same wok, add the remaining oil and let it smoke slightly. Toss in the finely chopped garlic and sauté for 10 seconds.

    10 sec

  3. Add the diced carrot and half the spring onion greens and stir-fry for a minute, keeping the carrot crunchy.

  4. Add the Schezwan sauce directly into the oil and mix for a few seconds to release its vibrant color and spicy aroma.

  5. Immediately add the chilled cooked rice and the scrambled eggs back into the wok. Break any rice clumps with a spatula.

  6. Add salt and toss everything together vigorously on the highest flame for 2-3 minutes. Ensure every grain of rice turns red and mixes well with the egg.

    2–3 min

  7. Turn off the heat, garnish with the remaining spring onion greens, and serve smoking hot.

How to tell it's done

Fiery red, perfectly separated rice grains packed with soft, savory scrambled egg pieces and crunchy carrots.

Getting it right

Tip

Scrambling the eggs separately and adding them later ensures they remain fluffy and don't turn into a rubbery coating on the rice.

What to serve it with

Perfect on its own for a quick, fiery midnight craving, or pair it with Chicken Manchurian for a heavy meal.