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A fiery and satisfying Indo-Chinese street food classic! This dish combines spicy Schezwan fried rice and hakka noodles, all topped with a luscious, saucy chicken gravy. A complete and flavor-packed one-bowl meal.
Prepare Base Components & Marinade
Create the Homemade Schezwan Sauce
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 and satisfying Indo-Chinese street food classic! This dish combines spicy Schezwan fried rice and hakka noodles, all topped with a luscious, saucy chicken gravy. A complete and flavor-packed one-bowl meal.
This indo_chinese recipe takes 70 minutes to prepare and yields 4 servings. At 726.63 calories per serving with 30.64g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Stir-fry the Rice and Noodles
Prepare the Chicken Gravy
Assemble and Serve
Replace chicken with 250g of cubed paneer or firm tofu. Pan-fry until golden before adding to the gravy. Use vegetable stock for the gravy base.
Substitute chicken with 300g of peeled and deveined prawns. Stir-fry the prawns for just 2-3 minutes until they turn pink and are cooked through.
For an extra layer of flavor and protein, top each serving with a crispy fried egg with a runny yolk.
Feel free to add other vegetables like baby corn, broccoli florets, or sliced mushrooms to the stir-fry for added nutrition and texture.
Chicken is an excellent source of high-quality lean protein, essential for building and repairing tissues, and maintaining muscle mass.
The combination of rice and noodles provides complex carbohydrates, which are the body's primary source of energy, keeping you fueled and active.
This dish incorporates a variety of vegetables like carrots, cabbage, capsicum, and onions, contributing essential vitamins, minerals, and dietary fiber.
The capsaicin found in red chillies can provide a temporary boost to your metabolism and may aid in fat oxidation.
It's a calorie-dense and indulgent meal. While it provides protein from chicken and energy from carbohydrates, it's also high in sodium and fat due to the sauces and stir-frying. It is best enjoyed as an occasional treat.
One serving of Triple Schezwan Chicken Fried Rice contains approximately 750-850 calories, depending on the specific ingredients and amount of oil used.
Absolutely! Replace the chicken with paneer, firm tofu, or a mix of mushrooms and baby corn. Use vegetable stock for the gravy. The rest of the recipe remains the same.
'Schezwan' is the Indian-Chinese adaptation of 'Szechuan' (or Sichuan). The Indo-Chinese version is typically hotter and redder, using a paste of dried red chillies, garlic, and ginger, while authentic Szechuan cuisine is known for using Sichuan peppercorns which provide a unique numbing spiciness.
Yes, to save time, you can use a good quality store-bought Schezwan sauce. You will need about 1/4 cup for the rice/noodles and 2-3 tablespoons for the gravy. Adjust the quantity to your taste.
To reduce the heat, use fewer Kashmiri dried red chillies or make sure to deseed them completely before soaking. You can also reduce the amount of Schezwan sauce added to the rice and gravy.