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Schezwan chicken & Eggs Fried Rice

Schezwan Or Szechwan is a Chinese style cooking from the Sichuan province. Spicy, pungent and peppery hot. The same cuisine has been embraced in India with a bit of twist and popularly known as Indo-Chinese cuisine. Today’s Schezwan fried rice is the Indo-Chinese style.

Chinese cuisine for me is a cuisine that I have relished more on the street carts than at proper Chinese restaurants in Mumbai. The late night carts around the city with the smoky aroma wafting around, used to be a place to catch up for a quick meal after late night rendezvous with friends. I am sure at some point, everyone one of us has enjoyed a hot spicy plate of Schezwan fried rice or many other varieties of indo-Chinese cuisine and always wondered if it can be made a home. I always did.

Years later when I am more for home food to avoid all the possible salmonella disasters, I discovered that, Indo-Chinese can be made at home. And it is pretty easy. All you need is a nice steel or iron wok and right sauces and you are good to go. And trust me, you will be happy to give 'food pollution' a miss!

Today’s chicken & egg Schezwan fried rice turned out very close to the street cart style. Smoky aroma from the mildly burnt sauces that infused in the rice was magical. And with my homemade Schezwan sauce, making fried rice was absolutely easy.

Few points to remember - I personally like fish sauce as a seasoning but if you don’t have one, you may use regular salt and use MSG to enhance the flavour. YES MSG! Also, I have used long grain rice but you are free to use short grain or jasmine rice but use cold refrigerated rice. Lastly there is nothing healthy or unhealthy in this calorie and sodium catastrophic dish I made. Just make sure you run 2kms next morning with some good weight workout, and do not 'cheat meal' for a week ;)

Enjoy reading and happy cooking !

Ingredients - 3-4 persons

500gm cooked long grain rice that is refrigerated

350gm chicken breast, cut into bite size pieces

one egg white (reserve yolk)

1TB fish sauce

1TB Soy sauce

1/2 tsp garlic powder

1TB Corn flour

Pinch of baking powder

one whole egg

3 TB canola oil


1 carrot cut into small pieces

2 celery sticks cut into small pieces

1 medium onion diced into small pieces

2TB Minced garlic (i like to have more garlic)

Chopped scallions, reserve the white part


2 1/2 TB Homemade Schezwan Sauce (click here for recipe)

1 TB Soy sauce

1 TB Oyster sauce

1/2 TB fish sauce


1 - Marinate chicken in egg white, fish sauce, soy sauce, garlic powder, corn flour and baking powder for minimum one hour.

2 - Heat a wok, add 2TB oil and swirl around the wok. Let it smoke a bit.

3 - Add marinated chicken pieces and fry until they are browned. Takes 7-8mins. If you are in doubt, check one or two pieces if inside it is all white and cooked.Baking powder helps in preventing the chicken pieces from drying up. Remove the chicken onto a plate.

Juicy fried pieces

4 - in the same wok, break one egg and add the reserved egg yolk and fry for a minute or two. Like scrambled egg. Remove in another plate.

5 - Add 1TB oil and let it heat up

6 - Add minced garlic and fry for a minute on high. Next tip in the onions, reserved white onions from scallion and fry for a minute.

7 - Now add carrot and celery. Fry for couple of minutes on high flame.

8 - Add soy sauce, fish sauce and oyster sauce. Fry for a minute on high.

9 - Add homemade Schezwan sauce and stir fry for a minute.

10 - Now add refrigerated rice, fried eggs and fried chicken, chopped scallions and combine all on high flame until you get a smoky aroma.

11 - Turn off the heat, drizzle a tablespoon of cane vinegar and mix.

12 - Home made chicken & eggs Schezwan fried rice is ready to serve.

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