Triple Schezwan Fried Rice

Instructions

1. 1

   Prepare Rice and Noodles

   • Wash basmati rice and cook it until 90% done using the draining method. Spread on a large plate to cool completely. Using day-old rice is ideal.
   • In a large pot, bring water to a rolling boil. Add 1 tsp salt and a few drops of oil. Add the Hakka noodles and cook for 3-4 minutes or until al dente.
   • Immediately drain the noodles, rinse under cold running water to stop the cooking process, and toss with 1 tsp of oil to prevent sticking. Set aside.
2. 2

   Prepare and Fry the Chicken

   • In a bowl, marinate the chicken cubes with 1 tsp ginger-garlic paste, 1 tsp soy sauce, 1/4 tsp black pepper, and 1/4 tsp salt. Let it rest for 15 minutes.
   • Add 2 tbsp cornflour and 1 tbsp all-purpose flour to the marinated chicken. Toss well to ensure each piece is evenly coated.
   • Heat 1/2 cup of oil in a wok or kadai over medium-high heat. Carefully add the coated chicken pieces in a single layer, without overcrowding.
   • Shallow-fry for 4-5 minutes, turning occasionally, until golden brown, crisp, and cooked through. Remove with a slotted spoon and drain on a paper towel.
3. 3

   Make the Schezwan Fried Rice

   • Heat 2 tbsp of sesame oil in a large wok on high heat. Add 4 chopped garlic cloves, 1/2 inch chopped ginger, and the slit green chilli. Sauté for 30 seconds.
   • Add 1 chopped onion, diced carrot, and chopped french beans. Stir-fry for 2 minutes until tender-crisp.
   • Add the shredded cabbage and stir-fry for another minute.
   • Push vegetables to the side, add 2 tbsp Schezwan sauce, 1 tsp soy sauce, and 1 tsp rice vinegar. Sauté the sauces for 10 seconds before mixing with the vegetables.
   • Add the cooled cooked rice, 1/2 tsp salt, and 1/4 tsp black pepper. Toss everything on high heat for 2-3 minutes until well combined. Garnish with 1 tbsp spring onions and set aside.
4. 4

   Make the Hakka Noodles

   • Wipe the wok clean and heat 1.5 tbsp of sesame oil on high heat. Add 3 chopped garlic cloves and sauté for 20 seconds.
   • Add 1/2 sliced onion and 1/2 sliced capsicum. Stir-fry for 1-2 minutes until slightly softened but still crunchy.
   • Add the boiled noodles, 1 tsp soy sauce, 1 tsp rice vinegar, 1/4 tsp black pepper, and 1/4 tsp salt. Use tongs to gently toss and combine everything for 2 minutes. Garnish with 1 tbsp spring onions and set aside.
5. 5

   Prepare the Schezwan Gravy

   • In the same wok, heat the remaining 1.5 tbsp of sesame oil. Add 3 chopped garlic cloves and the remaining chopped ginger. Sauté for 30 seconds.
   • Add 1/2 diced onion and 1/2 diced capsicum. Sauté for 2 minutes.
   • Add 3 tbsp Schezwan sauce, 1 tbsp tomato ketchup, 1 tsp soy sauce, 1 tsp rice vinegar, 1/2 tsp sugar, and 1/2 tsp salt. Stir well and cook for 1 minute.
   • Pour in the vegetable broth and bring to a simmer.
   • In a small bowl, mix 1 tbsp of cornflour with 3 tbsp of water to make a smooth slurry. Gradually pour the slurry into the simmering gravy while stirring continuously until it thickens.
   • Add the fried chicken pieces to the gravy. Simmer for 1 minute, allowing the chicken to absorb the sauce. Garnish with 1 tbsp spring onions.
6. 6

   Assemble and Serve

   • In a wide serving bowl, place a portion of the Schezwan fried rice on one side and a portion of the Hakka noodles on the other.
   • Pour the hot Schezwan chicken gravy over the center, partially covering both the rice and noodles.
   • Garnish with the remaining fresh spring onion greens and optional crispy fried noodles. Serve immediately.