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A fiery and satisfying Indo-Chinese creation featuring a trio of spicy fried rice, savory noodles, and a rich Schezwan gravy. This street-food favorite is a complete meal in one bowl, packed with bold flavors and textures.
Prepare Rice and Noodles
Prepare and Fry the Chicken
A fiery and satisfying Indo-Chinese creation featuring a trio of spicy fried rice, savory noodles, and a rich Schezwan gravy. This street-food favorite is a complete meal in one bowl, packed with bold flavors and textures.
This indo_chinese recipe takes 70 minutes to prepare and yields 4 servings. At 764.91 calories per serving with 26.46g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Make the Schezwan Fried Rice
Make the Hakka Noodles
Prepare the Schezwan Gravy
Assemble and Serve
Replace the chicken with 200g of paneer, firm tofu, or a mix of mushrooms and baby corn. Pan-fry the paneer or tofu until golden before adding to the gravy.
Substitute chicken with 250g of peeled and deveined prawns. Marinate and fry the prawns for just 2-3 minutes until they turn pink and opaque.
Use brown rice and whole wheat noodles. Instead of frying, air-fry or pan-sear the chicken with minimal oil. Increase the quantity of vegetables.
The chicken in this dish provides high-quality protein, which contains all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
Carbohydrates from the rice and noodles are the body's primary fuel source, providing the necessary energy to power you through your day.
The variety of vegetables like capsicum, carrots, and cabbage contribute essential nutrients including Vitamin C, Vitamin A, and dietary fiber, which supports immune function and digestive health.
The capsaicin found in the red chilies of the Schezwan sauce can provide a temporary boost to your metabolism and has anti-inflammatory properties.
One serving of Triple Schezwan Fried Rice contains approximately 750-850 calories, primarily from the rice, noodles, and fried chicken. The exact count can vary based on the amount of oil used.
This dish is a flavorful and indulgent meal, but it is high in calories, sodium, and refined carbohydrates. It's best enjoyed as an occasional treat. To make it healthier, you can reduce oil, bake the chicken, and add more vegetables.
Absolutely! You can easily make a vegetarian version by replacing the chicken with paneer, tofu, mushrooms, or a medley of vegetables like broccoli, baby corn, and bell peppers.
The best rice is day-old, cold, long-grain rice like Basmati or Jasmine. The cold, dry grains separate easily in the wok and won't clump together or become mushy.
Yes, homemade Schezwan sauce is delicious. It's typically made by soaking dried red chilies (like Kashmiri or Byadgi for color and mild heat) and grinding them with garlic, ginger, vinegar, soy sauce, and spices.
For best results, store the rice, noodles, and gravy in separate airtight containers in the refrigerator for up to 2 days. Reheat each component separately before assembling to serve.
This recipe goes great with these complete meals
A vibrant and fiery stir-fry of mixed greens tossed in a zesty sauce of garlic, soy, and chili flakes. This super quick and healthy side dish comes together in under 15 minutes and pairs perfectly with any Asian-inspired meal.
Juicy prawns tossed in a fiery, garlicky sauce with a hint of sweetness. This Indo-Chinese classic is a perfect appetizer that comes together in under 30 minutes, full of bold and addictive flavors.
A vibrant Indo-Chinese stir-fry with perfectly cooked rice noodles and crisp, colorful vegetables tossed in a savory and tangy sauce. This popular street-food classic is quick to make and bursting with flavor, perfect for a weeknight dinner.
Crispy fried paneer cubes tossed in a spicy, tangy, and savory sauce with bell peppers and onions. This Indo-Chinese favorite is a crowd-pleaser, perfect as an appetizer or a main course with fried rice.
