Street-Style Egg Schezwan Fried Rice

A fiery and flavorful egg fried rice, reminiscent of roadside stalls, featuring spicy Schezwan sauce and simple ingredients for quick cooking. Perfect for a satisfying, tangy meal with a hint of crunch.

Steps

1. Heat oil in a wok or large frying pan over medium-high heat. 2. Add minced garlic and sauté till fragrant. 3. Add chopped onions, carrots, and peas; stir-fry for 2-3 minutes until slightly tender. 4. Push vegetables to one side and crack the egg into the pan; scramble it quickly. 5. Once the egg is cooked, mix it with the vegetables. 6. Add cooked rice to the pan; break any clumps and stir well. 7. Pour in Schezwan sauce, soy sauce, salt, and black pepper; toss everything together for 3-4 minutes, ensuring rice is evenly coated and heated through. 8. Garnish with chopped spring onions and serve hot.

1 cup cooked rice (preferably day-old) 1 large egg 2 tbsp Schezwan sauce 1 small onion, finely chopped 1 small carrot, finely chopped 1/4 cup green peas 2 garlic cloves, minced 2 tbsp oil 1 spring onion, chopped (for garnish) Salt to taste 1 tsp soy sauce (optional) 1/4 tsp black pepper