MAKING:

1.In a wok, heat oil and add ginger-garlic-green chilli and saute for 10-12 seconds.

2.Then add diced vegetables and place them on the sides of the wok.

3.Now add oil in the middle and cook a beaten egg in it.

4.Once the egg is cooked, toss the beaten egg and the vegetables together.

5.Add the rice, dark soy sauce, schezwan sauce, salt, black pepper and toss again.

6.In the same wok, heat oil and add the vegetables and toss on high flame for 30-40 seconds.

7.Add in preboiled noodles, soy sauce, chilli sauce, salt and chicken. Toss and smoke on high flame for 30-40 seconds.

8.In the same wok, add butter and add pre-blanched vegetables, soy sauce and toss.

9.Add black pepper and transfer to a different plate.

10.In the same wok, add oil and onion and capsicum.

11.Saute and add schezwan sauce, water and stir.

12.Once the water starts bubbling, add chicken lollipops and boil on high flame for a minute.

13.Pour cornstarch slurry once the gravy begins to boil, stir and cook for 30 seconds.

14.Add spring onions and turn the flame off.

15.Heat oil in a pan and add an egg to it and make a sunny side up egg.

SERVING:

16.Assemble the sizzler as shown in the video and serve.