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A fiery Indo-Chinese classic combining fluffy rice, savory noodles, and crisp vegetables in a bold Schezwan sauce. This street-food favorite is a complete, satisfying meal in one bowl, ready to impress.
Cook the Rice and Noodles
Prepare the Eggs
Stir-fry the Aromatics and Vegetables
A vibrant and quick stir-fry featuring crispy tofu and a rainbow of fresh vegetables tossed in a savory sauce. This Indo-Chinese classic is perfect for a healthy weeknight dinner, ready in under 30 minutes.
A quick and flavorful Indo-Chinese stir-fry with crispy tofu, vibrant vegetables, and noodles tossed in a fresh, tangy homemade sauce. This one-pan meal is perfect for a satisfying and healthy weeknight dinner.
A vibrant and wholesome stir-fry featuring crisp vegetables and golden-seared paneer, all tossed in a tangy, savory sauce made from scratch. A perfect, quick weeknight dinner that's packed with flavor and ready in 30 minutes.
Golden paneer cubes and crisp, colorful vegetables are tossed in a tangy, savory sauce made from scratch with fresh tomatoes and tamarind. A delicious and healthy Indo-Chinese stir-fry that's ready in under 30 minutes, perfect for a weeknight dinner.
A fiery Indo-Chinese classic combining fluffy rice, savory noodles, and crisp vegetables in a bold Schezwan sauce. This street-food favorite is a complete, satisfying meal in one bowl, ready to impress.
This indo_chinese recipe takes 55 minutes to prepare and yields 4 servings. At 597.08 calories per serving with 17.45g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Create the Sauce and Combine
Finish and Serve
Add 200g of stir-fried chicken, shrimp, or paneer along with the vegetables for an even heartier meal.
Incorporate other vegetables like mushrooms, baby corn, broccoli florets, or different colored bell peppers.
Replace the eggs with a tofu scramble. Crumble firm tofu and sauté it with a pinch of turmeric, salt, and pepper. Ensure your Schezwan and soy sauces are vegan.
For a milder version, reduce the Schezwan sauce to 2 tbsp. For an even spicier kick, add 1-2 finely chopped green or red chilies along with the ginger and garlic.
The combination of rice and noodles provides a significant source of carbohydrates, which are the body's primary fuel, offering a quick and sustained energy release.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
The inclusion of various vegetables like carrots, cabbage, and capsicum contributes essential vitamins, minerals, and dietary fiber, which aids in digestion and overall health.
The 'Triple' refers to the three main components of the dish: fluffy fried rice, savory Hakka noodles, and a crisp vegetable stir-fry, all tossed together in a spicy Schezwan sauce. It's a combination of three elements into one complete meal.
While delicious, it is an indulgent dish. It's high in carbohydrates and sodium due to the rice, noodles, and sauces. However, it does provide protein from the eggs and vitamins from the variety of vegetables. It's best enjoyed in moderation as part of a balanced diet.
A typical serving of Egg Triple Schezwan Rice contains approximately 550-600 calories, depending on the amount of oil and sauces used. This estimate is for one of the four servings this recipe makes.
Yes, you can. Use gluten-free noodles (like rice noodles) and substitute the soy sauce with tamari or a gluten-free soy sauce alternative. Ensure your Schezwan sauce is also certified gluten-free.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little water over the rice and noodle mixture and microwave until hot, or stir-fry in a pan over medium heat for a few minutes.
Absolutely! In fact, using leftover, cold, day-old rice is highly recommended. It is less moist and starchy, which prevents the final dish from becoming mushy and ensures each grain remains separate.