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

Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.

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.