Triple Schezwan Rice

Instructions

1. 1

   Prepare Rice and Noodles

   • Rinse 1 cup of basmati rice and cook it until fluffy (either in a pot or rice cooker). Once cooked, spread it on a large plate or tray to cool down completely. Using day-old, refrigerated rice is highly recommended for the best texture.
   • Bring a large pot of salted water to a boil. Add 150g of Hakka noodles and cook according to package directions until al dente (usually 3-4 minutes). Do not overcook.
   • Drain the noodles immediately and rinse under cold running water to stop the cooking process. Toss with 1 tsp of oil to prevent them from sticking together. Set aside.
2. 2

   Prepare the Schezwan Fried Rice

   • Heat 2 tbsp of oil in a large wok or skillet over high heat.
   • Add 1 tbsp chopped garlic, 1 tsp chopped ginger, and the chopped green chili. Sauté for 30 seconds until fragrant.
   • Add 1 cup of finely chopped mixed vegetables (carrot, bell pepper, beans, cabbage). Stir-fry for 2-3 minutes until they are tender yet crisp.
   • Add the cooled cooked rice to the wok. Break up any clumps.
   • Add 2 tbsp Schezwan sauce, 1 tbsp soy sauce, 1 tsp rice vinegar, 0.5 tsp salt, and 0.25 tsp black pepper.
   • Toss everything vigorously on high heat for 2-3 minutes until the rice is well-coated and heated through. Transfer to a bowl and set aside.
3. 3

   Prepare the Hakka Noodles

   • Wipe the wok clean and heat another 2 tbsp of oil over high heat.
   • Add 1 tbsp chopped garlic and 1 tsp chopped ginger. Sauté for 20-30 seconds.
   • Add 1 cup of julienned vegetables (carrot, bell pepper, cabbage). Stir-fry for 1-2 minutes until slightly softened.
   • Add the boiled noodles, 1 tbsp soy sauce, 1 tsp rice vinegar, 0.5 tsp salt, and 0.25 tsp black pepper.
   • Using tongs, gently toss the noodles for 1-2 minutes to combine everything without breaking them. Transfer to another bowl and set aside.
4. 4

   Prepare the Schezwan Gravy

   • In the same wok or a separate saucepan, heat the remaining 2 tbsp of oil over medium-high heat.
   • Add 1 tbsp chopped garlic and 1 tsp chopped ginger. Sauté for 30 seconds.
   • Add the diced onion and 0.5 cup of diced vegetables (carrot, bell pepper). Cook for 2-3 minutes until the onion becomes translucent.
   • Stir in 3 tbsp Schezwan sauce, 1 tbsp soy sauce, 2 tbsp tomato ketchup, 1 tsp rice vinegar, 0.5 tsp sugar, 0.25 tsp salt, and 0.25 tsp black pepper. Cook for 1 minute.
   • Pour in 1.5 cups of vegetable broth or water and bring the mixture to a simmer.
   • In a small bowl, mix 1 tbsp cornstarch with 2 tbsp of water to create a smooth slurry. Slowly pour the slurry into the simmering gravy while stirring continuously to prevent lumps. Cook for another 1-2 minutes until the gravy thickens and becomes glossy. Turn off the heat.
5. 5

   Assemble and Serve

   • On a serving plate or in a bowl, create a base layer with the Schezwan fried rice.
   • Carefully place a layer of the Hakka noodles on top of the rice.
   • Pour a generous amount of the hot Schezwan gravy over the rice and noodles.
   • Garnish with a handful of crispy fried noodles and a sprinkle of chopped spring onion greens.
   • Serve immediately while all components are hot.