A fiery and satisfying Indo-Chinese classic combining fluffy rice, tender noodles, and crispy fried noodles. Tossed with scrambled eggs and veggies in a bold Schezwan sauce, this one-bowl meal is a flavor explosion.
Prep25 min
Cook20 min
Servings4
Serving size: 2 cups
816cal
19gprotein
114gcarbs
31g
Ingredients
2 cups Basmati Rice (Cooked and cooled, preferably day-old)
150 grams Hakka Noodles (For boiling)
2 cups Vegetable Oil (For deep frying the noodles)
This indo_chinese dish is perfect for lunch or dinner. With 815.56 calories and 18.63g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Medium, thinly sliced)
1 pcs Carrot (Medium, julienned)
1 pcs Capsicum (Medium, julienned (any color))
1 cup Cabbage (Shredded)
4 tbsp Schezwan Sauce (Adjust to your spice preference)
1 tbsp Light Soy Sauce
1 tsp Rice Vinegar
0.5 tsp Sugar (To balance flavors)
0.5 tsp Salt (Or to taste, as sauces are salty)
0.5 tsp Black Pepper Powder (Freshly ground)
4 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
Prepare the Three Core Components
Ensure your 2 cups of basmati rice are cooked, cooled, and fluffed. Day-old rice is ideal.
Boil 150g of Hakka noodles according to package directions until al dente. Drain, rinse with cold water, toss with 1 tsp of oil to prevent sticking, and set aside.
Heat 2 cups of oil in a deep pan or wok over medium-high heat. Test if it's ready by dropping a noodle piece; it should sizzle and float immediately.
Carefully add the 100g of uncooked Hakka noodles in 2-3 small batches. Fry for 1-2 minutes until golden brown and crisp. Do not overcrowd the pan.
Remove the crispy noodles with a slotted spoon and drain on paper towels. Set aside.
2
Start the Stir-Fry
Heat 3 tbsp of sesame oil in a large wok or skillet over high heat until it just starts to smoke.
Pour in the 3 beaten eggs and scramble them quickly for about 30-60 seconds until just cooked. Remove from the wok and set aside.
In the same wok, add the chopped garlic, ginger, and slit green chilies. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
3
Sauté Vegetables and Add Sauces
Add the sliced onions and stir-fry for 1 minute until they are slightly translucent.
Add the julienned carrots, capsicum, and shredded cabbage. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be tender-crisp, not mushy.
Reduce the heat to medium. Add the Schezwan sauce, light soy sauce, rice vinegar, sugar, salt, and black pepper. Stir well to coat the vegetables evenly.
4
Combine and Finish the Dish
Increase the heat back to high. Add the cooked rice, boiled noodles, and scrambled eggs to the wok.
Toss everything gently but quickly for 2-3 minutes, using a scooping motion from the bottom to ensure the rice and noodles are well-coated with the sauce and heated through.
Turn off the heat. Add half of the crispy fried noodles and half of the chopped spring onion greens. Give it one final toss to combine.
5
Garnish and Serve
Transfer the Triple Schezwan Egg Fried Rice to a serving platter or individual bowls.
Garnish generously with the remaining crispy noodles and spring onion greens.
Serve immediately while hot for the best texture and flavor.
