This Indo‑Chinese favorite brings fluffy, high‑heat fried rice together with juicy chicken and soft egg scramble, coated in a hot Schezwan sauce for that signature red, garlicky kick. Long‑grain rice is tossed on a smoking wok with garlic, ginger, onions, carrots, beans, cabbage, capsicum, and spring onions, then finished with Schezwan sauce, a dash of soy and vinegar, and black pepper for balance. The egg adds richness while chicken brings meaty depth—perfect as a complete meal or paired with chilli chicken/manchurian.

Taste profile: spicy‑savory with pronounced garlic and chilies, rounded by soy umami and a light vinegar tang.
Texture: fluffy, separate grains with wok‑kissed edges; tender chicken; soft egg ribbons; crisp‑tender veg.
Ideal for: quick meals, party bowls, and pairing with Indo‑Chinese starters.
Serving suggestion: garnish with spring onion greens; add sesame or fried garlic for crunch.

What You Get

One portion of Egg Chicken Schezwan Rice, wok‑tossed to order.

Key Highlights

High‑heat stir‑fry for subtle “wok‑hei”.
Bold chili‑garlic Schezwan profile; heat adjustable without losing flavor.
Protein + veg combo: egg richness and juicy chicken.

Ingredients

Base: long‑grain rice (preferably day‑old), oil/sesame oil.
Protein: scrambled egg, boneless chicken strips.
Veg: onion, capsicum, beans, carrots, cabbage, spring onions; optional celery.
Sauces & seasoning: Schezwan sauce/chutney, soy sauce, vinegar, black pepper; optional chili oil and a pinch of sugar for balance.