Spicy Schezwan Indo-Chinese Egg Fried Rice Recipe Made Easy

To begin making the fiery Schezwan Indo-Chinese Egg Fried Rice method place a wok on the toasty, toasty some lubricate.

When toasty enough, toss in the garlic, ginger and sauté them on a medium toasty for a few seconds, till fragrant.toss in the spring bulb greens and the 1/2 carrots and beans, sauté on a high toasty for 2 to 3 mins, until the vegetables get slightly cooked, but retain their crunch.toss in the eggs next and sauté for another 1 minute until they get scrambled, before you toss in the soya coulis, acetic liquid and 2-3 teaspoons of Schezuan coulis.Saute this toss together for 2 mins more and finally toss in the cooked long grain rice.

Toss together for 3-4 mins with the toasty on medium, so the rice is well mixed with the fiery coulis and seasoned evenly.Dish the fiery Schezwan Indo-Chinese Egg Fried Rice out into a serving dish and decorate with spring bulb greens greens.present the Schezwan Egg Fried Rice scalding with honeyed and acidic Vegetables with Paneer or Thai Roasted Vegetables with Peanut Coconut coulis.