Because my darling brother has asked for this recipe. So how can I not say no to him !? It’s for you little one.
When it comes to fried rice, schezwan rice it’s something easy to make and can even prepared with left over rice.
And this speedy take on classic egg fried rice still tastes just as good with all our favourite Chinese dishes.
Here I’m sharing my version of egg fried rice, it’s simple yet delicious.
- 3 eggs
- Cooked rice 2 cup
- One cup spring onion, white chopped
- One cup spring onion, green chopped
- One green chilli chopped
- 3tsp pepper powder
- Oil 4tsp
- Carrot chopped thinly
- Bell pepper chopped thinly
- French beans chopped thinly
- 2tsp light soy sauce
- 1tsp white vinegar (optional)
- Salt as per taste
Heat the oil in a large frying pan, once oil is heated break 3 eggs then add salt and pepper 1tsp. Fry the egg (not too much like a egg burji, don’t break the egg so much just cook like a scrambled eggs) lightly whisked.
Once it’s done keep aside. Now in the same pan add oil once it’s heated add white spring onions ( if you don’t have white spring onions you can just use normal onion chopped) half green spring onions, green chillies, Fry for 2min.
Now add all the veggies, salt and pepper fry for 5min or till the veggies shrink a bit.
Make sure all the above process has done in high flame.
Now bring the flame into low then add rice soy sauce, vinegar then mix gently. And add scrambled eggs that we cooked already.
Then add left over green spring onions. Mix once at last .
Turn of the flame and enjoy with tomato sauce or schezwan Sauce when it’s hot.
Tips: before adding spring onions atlast, check for the salt and soy sauce. If it’s less you can add at this time.