Quick Egg Triple Schezwan Fried Rice | Bachelor Recipe | ट्रिपल शेज़वान फ़्राइड राइस | Sanjyot Keer

By Your Food Lab · 30 min

Ingredients

Instructions

1. Cut the carrot, capsicum and french beans into small dice and put them in a bowl; separate the spring onion whites from the greens.
2. Roughly chop the ginger, garlic and green chilli.
3. Heat a wok on high, add 2 tbsp oil, the ginger garlic green chilli paste and half the spring onion whites, and toss briefly.
4. Add half the diced vegetables and cook over high heat for 2 to 3 minutes until cooked.
5. Push the vegetables to one side, add a little oil to the empty side, pour in the whisked egg and scramble it, then stir it into the vegetables.
6. Add all the sauces, then the cooked rice, sugar, white pepper, salt and spring onion greens; stir and cook over high heat for 2 to 3 minutes.
7. For the omelette, cook the salted whisked eggs in a hot oiled pan, pulling the edges in and tilting the pan so raw egg runs underneath, then flip and cook the other side.
8. Let the omelette cool slightly, roll it up, cut it into 2 to 3 cm strips and set aside.
9. For the gravy, heat 1 tbsp oil in a wok on high, add the ginger garlic green chilli paste and remaining spring onion whites, and cook briefly.
10. Add the remaining vegetables and cook over high heat for 2 to 3 minutes.
11. Add all the sauces with salt, white pepper and sugar, and cook for 1 to 2 minutes.
12. Add hot water and bring to a boil.
13. Mix the corn flour with the water to make a slurry, add it slowly to the boiling gravy while stirring until thickened.
14. Adjust the seasoning, then stir in the omelette strips and spring onion greens.
15. Serve the fried rice on a plate and pour the gravy over the top.

Summarized from Your Food Lab's video. Watch it for the details.

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