Triple Schezwan Rice

Name: Triple Schezwan Rice
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 1.5 cup rice (long grain, cooked and cooled); 0.25 tsp salt (for boiling rice); 5 cup water (for boiling rice); 100 g noodles (plain hakka noodles); 2 cup oil for frying (for deep frying noodles); 6 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 2 pcs green chili (finely chopped); 4 pcs spring onion (whites and greens separated, chopped); 1 pcs onion (medium, sliced); 1 pcs carrot (small, finely chopped); 1 cup cabbage (finely shredded); 1 pcs bell pepper (small, finely chopped); 3 tbsp schezwan sauce (divided); 1 tsp soy sauce; 1 tsp vinegar; 1 pinch black pepper; 2 pcs tomato (medium, finely chopped); 1 tbsp cornflour (mixed with 2 tbsp water)

RATING

4.6/5(147)

TASTE SCORE

9/10

A popular Indo-Chinese favorite that brings together spicy vegetable fried rice, crisp noodles, and a bold Schezwan-style gravy in one plate. It is smoky, saucy, and packed with familiar street-style flavors.

PREP

30m

COOK

30m

SERVES

1 CUP

551 cal

SERVINGS

METHOD · 10 STEPS

boil · ~15 min
Boil the rice and cool it.
1.Rinse the rice well until the water runs mostly clear.
2.Bring 5 cups water to a boil and add 0.25 tsp salt.
3.Add the rice and cook until just tender with separate grains, about 10-12 minutes.
4.Drain well, spread on a plate, and cool completely.
TIPCool rice cooks better in the wok and stays separate instead of turning sticky.
boil · ~6 min
Cook the noodles.
Boil the noodles in water until just cooked. Drain and let them cool so they firm up slightly before frying.
fry · ~5 min
Fry the noodles until crisp.
Heat the oil for frying and deep fry the cooked noodles in batches until golden and crisp. Remove and drain well.
TIPFry in small batches so the noodles puff lightly and stay crisp.
saute · ~5 min
Stir-fry the base for the rice.
1.Heat 1 tbsp oil in a wok over high heat.
2.Add half the garlic, half the ginger, 1 chopped green chili, spring onion whites, and onion.
3.Stir-fry for 1-2 minutes until fragrant but still crisp.
4.Add carrot, cabbage, and bell pepper and toss on high heat for 2-3 minutes.
TIPKeep the heat high and stir continuously for that street-style smoky flavor.
mix · ~3 min
Finish the Schezwan fried rice.
Add 1 tbsp Schezwan sauce, soy sauce, vinegar, black pepper, and half the pinch of salt to the wok. Add the cooled rice and toss gently on high heat until evenly coated. Mix in some spring onion greens and switch off the heat.
saute · ~7 min
Make the Schezwan gravy.
1.Heat the remaining 1 tbsp oil in a pan.
2.Add the remaining garlic, ginger, green chili, and spring onion whites and sauté for 1 minute.
3.Add the chopped tomato and cook until soft and pulpy, about 4-5 minutes.
4.Add the remaining 2 tbsp Schezwan sauce and stir for 30 seconds.
simmer · ~4 min
Thicken the gravy.
Pour in 1.5 cups water and bring it to a simmer. Add the remaining salt pinch. Stir in the cornflour slurry and cook until the gravy turns glossy and lightly thick, about 2-3 minutes.
TIPThe gravy should be pourable, not too thick, so it coats the rice and noodles nicely.
assemble · ~2 min
Layer the noodles, rice, and gravy.
Place a layer of crisp fried noodles in each serving bowl or plate. Spoon the Schezwan fried rice over them, then pour the hot gravy on top.
garnish
Top with spring onion greens.
serve
Serve the Triple Schezwan Rice right away.
TIPServe immediately so you get the contrast of crisp noodles, fluffy rice, and hot spicy gravy.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cool the boiled rice completely before stir-frying, or the grains will break and turn clumpy in the wok.
2
Boil the noodles only until just cooked; overcooked noodles absorb oil and won't stay crisp after frying.
3
Spread the cooked noodles out to dry slightly before frying so they crisp faster and splatter less.
4
Keep the wok and pan on high heat for the rice, but don't cook the vegetables too long; they should stay slightly crunchy.
5
Adjust the final salt carefully because Schezwan sauce and soy sauce already bring plenty of seasoning.
6
Make the gravy just before serving so it stays glossy and pourable instead of tightening up as it sits.
7
Assemble at the last minute to preserve the signature texture contrast between crisp noodles, fluffy rice, and saucy gravy.