Ingredients
Equipment
Method
- Heat 2 tablespoons of oil in a large wok or pan over high heat. Add chopped garlic and sauté until golden brown, about 30 seconds.
- Add chopped spring onions and sauté for another 30 seconds until they begin to sweat.
- Add sliced carrots, cabbage, and capsicum. Stir-fry for 1–2 minutes until vegetables are tender-crisp.
- Reduce heat to medium. Add Schezwan sauce, soy sauce, tomato sauce, salt, and black pepper. Mix well and cook for 1 minute to blend flavors.
- Add the cooked rice and boiled noodles. Gently fold and mix until everything is evenly coated with the sauce.
- Sprinkle the remaining chopped spring onions and mix again. Remove from heat and set aside.
- For the omlette: Beat 1–2 eggs in a bowl with a pinch of salt, black pepper, and a small amount of Schezwan sauce. Heat a small amount of oil in a non-stick pan over medium heat. Pour in the egg mixture and cook until the bottom is set. Flip and cook the other side until golden and fully set.
- For crispy noodles (optional): Heat oil in a separate pan. Add a portion of the boiled noodles, sprinkle with cornflour, and fry until golden and crisp. Drain on paper towels.
- To serve, place the Schezwan rice and noodles mixture in a serving bowl. Top with the half-fried omlette and a generous layer of crispy fried noodles. Drizzle with extra Schezwan sauce if desired.
Notes
Safety Notes:
Always use caution when handling hot oil and high heat. Keep a lid nearby to smother any flare-ups.
Ensure eggs are fully cooked to avoid foodborne illness.
Use a non-stick pan or well-seasoned wok to prevent sticking and burning.
Substitutions: Use leftover rice or day-old rice for better texture; fresh rice can make the dish mushy.
Substitute Schezwan sauce with a mix of chili garlic sauce, soy sauce, and a touch of tomato paste.
Replace chicken with paneer, tofu, or extra vegetables for a vegetarian version.
Use any type of noodles (e.g., egg noodles, rice noodles) if hakka noodles are unavailable.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over medium heat to restore texture.
Do not freeze the omlette or crispy noodles, as they lose their crispiness.
Pro Tips: Cool the cooked rice and noodles completely before stir-frying to prevent clumping.
Use a wok or large pan to ensure even heat distribution and prevent overcrowding.
Adjust the amount of Schezwan sauce to control spiciness—start with 2 tablespoons and add more to taste.
For a richer flavor, add a splash of sesame oil at the end of cooking.
Ensure eggs are fully cooked to avoid foodborne illness.
Use a non-stick pan or well-seasoned wok to prevent sticking and burning.
Substitutions: Use leftover rice or day-old rice for better texture; fresh rice can make the dish mushy.
Substitute Schezwan sauce with a mix of chili garlic sauce, soy sauce, and a touch of tomato paste.
Replace chicken with paneer, tofu, or extra vegetables for a vegetarian version.
Use any type of noodles (e.g., egg noodles, rice noodles) if hakka noodles are unavailable.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over medium heat to restore texture.
Do not freeze the omlette or crispy noodles, as they lose their crispiness.
Pro Tips: Cool the cooked rice and noodles completely before stir-frying to prevent clumping.
Use a wok or large pan to ensure even heat distribution and prevent overcrowding.
Adjust the amount of Schezwan sauce to control spiciness—start with 2 tablespoons and add more to taste.
For a richer flavor, add a splash of sesame oil at the end of cooking.