Sichuan Egg Fried Rice Parantha Recipe - A parantha stuffed with left over egg fried rice

This recipe has featured on the show Khanakhazana.

Main Ingredients : Egg, Rice

Cuisine : Fusion

Course : Breads

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Sichuan Egg Fried Rice Parantha

Sichuan Egg Fried Rice Parantha Recipe - how to make Sichuan Egg Fried Rice Parantha


Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium


  • Egg 1

  • Rice cooked2 cups

  • Whole wheat flour (atta) 2 cups

  • Oil 4 tbsps + to deep fry

  • Onion chopped1 medium

  • Ginger chopped1 inch piece

  • Garlic chopped5-6 cloves

  • French beans finely chopped5-6

  • Salt to taste

  • Carrot grated1 medium

  • Tomato ketchup 2 tablespoons

  • Red chilli paste 1 tablespoon

  • Spring onion green chopped2 stalks


Step 1

Heat two tablespoons oil in a non-stick wok, add onion, ginger, garlic and sauté for one minute.

Step 2

Add the French beans and continue to sauté for a minute.

Step 3

Add salt and mix well. Add the egg and cook stirring so that the egg gets scrambled.

Step 4

Add the carrot, tomato ketchup and red chilli paste. Mix well.

Step 5

Take the cooked rice in a deep bowl. Add the egg mixture and mix well.

Step 6

Add the spring onion greens and mix well. Set aside to cool.

Step 7

Divide into eight equal portions. Mix together the whole wheat flour and salt and rub in two tablespoons of oil.

Step 8

Add enough water and knead into a medium soft dough. Keep covered with a damp cloth for fifteen to twenty minutes.

Step 9

Divide the dough into eight equal portions and roll into balls.

Step 10

Roll out each ball into a thick puri. Stuff each puri with the rice mixture and shape into a ball again.

Step 11

Roll out each ball into a seven-inch diameter parantha. Heat a non stick tawa.

Step 12

Place the parantha over it and cook for half a minute. Flip and drizzle some oil around it.

Step 13

Turn over again and drizzle a little more oil around it.

Step 14

Cook, turning sides a few times, till both sides are well cooked and golden. Serve hot.

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