Vegetable Triple Schezwan Rice
Fiery, smoky, and loaded with crunchy vegetables — this street-style Indo-Chinese fried rice brings the heat of Schezwan sauce, the comfort of fried rice, and the umami punch of Hakka noodles all in one wok. Ready in under 30 minutes, it's the ultimate weeknight indulgence.
For 4 servings
- prep
Cook the basmati rice and cool it completely.
Wash and soak the rice for 15 minutes. Cook in a pot of boiling water until just done but not mushy. Drain and spread on a tray to cool completely. Chilled overnight rice works best.
TIPDay-old rice is drier and gives the best separated grains. Fresh warm rice will turn mushy. - prep
Boil the Hakka noodles.
Bring a saucepan of water to a rolling boil. Add the noodles and cook until al dente, about 3-4 minutes. Drain, rinse under cold water to stop cooking, and toss with a few drops of oil. Set aside.
TIPRinsing with cold water removes excess starch and keeps the noodles from clumping. - prep
Prepare all vegetables and sauces.
Finely chop garlic, ginger, green chilies, and all the vegetables. Keep the spring onion whites and greens separate. Have the schezwan sauce, soy sauce, tomato ketchup, and vinegar measured out and ready by the wok.
- other · ~4 min
Stir-fry the aromatics and vegetables on high heat.
1.Heat the wok until it is smoking hot. Add the oil and swirl to coat.2.Add chopped garlic, ginger, and green chilies. Fry for 10 seconds until fragrant.3.Add the spring onion whites and sauté for 30 seconds.4.Toss in the cabbage, carrot, bell pepper, and french beans. Stir-fry on the highest heat for 2-3 minutes. Keep the vegetables crunchy.5.Season with a pinch of salt and black pepper.TIPHigh heat and constant tossing give you that signature smoky 'wok hei' flavor. - other · ~1 min
Add the sauces and cook briefly.
Reduce the heat to medium. Pour in the schezwan sauce, soy sauce, tomato ketchup, and vinegar. Stir everything vigorously so the vegetables are coated and the sauces bubble for 30 seconds. The mixture should look glossy and smell intensely spicy.
TIPDon't let the sauces burn. Keep them moving in the wok. - other · ~4 min
Toss in the rice and noodles together.
1.Crank the heat back to high. Add the cooled basmati rice and boiled noodles to the wok.2.Using a lifting and tossing motion (or two spatulas), combine everything gently so the grains and noodles don't break.3.Stir-fry for 3-4 minutes until every grain is coated in the red schezwan sauce and the rice is piping hot.TIPA gentle folding action is better than aggressive stirring. You want to coat, not mush. - garnish
Finish with spring onion greens and check seasoning.
Take the wok off the heat. Sprinkle the spring onion greens over the rice. Taste and add an extra drizzle of schezwan sauce if you can handle more fire. Serve immediately in bowls or on plates.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old rice that has been refrigerated for at least a few hours to prevent mushy grains.
- 2Cook the rice just until al dente, as it will continue to cook slightly when stir-fried.
- 3Rinse the boiled noodles under cold water immediately to stop cooking and remove excess starch.
- 4Keep all vegetables and sauces prepped and measured before you start stir-frying.
- 5Work in small batches if your wok or pan is not very large, to avoid overcrowding.
- 6Use high heat throughout the stir-fry to achieve the characteristic smoky flavor (wok hei).
- 7Fold the rice and noodles gently with a lifting motion to keep grains intact.
- 8Stir-fry the aromatics for only a few seconds to avoid burning garlic and ginger.
Adapt it for your goals.
Higher-protein
Add 150g of cubed paneer or tofu along with the vegetables for a more filling meal that also works for vegetarians looking to up their protein intake.
low oilLow-oil
Use an oil spray and reduce the oil to 1 teaspoon. Stir-fry vegetables and rice quickly over high heat, using a non-stick pan to keep everything from sticking.
extra veggieExtra-veggie
Add ½ cup of broccoli florets, ¼ cup of baby corn slices, and ¼ cup of mushroom slices along with the other vegetables for a heartier, more colorful version.
jainJain
Omit garlic and onion (including spring onion whites), and replace with a pinch of asafoetida (hing) in the oil. Use only carrots, beans, cabbage, and capsicum as vegetables. Check that your schezwan sauce is onion-garlic free.
Why this is on our healthy list.
Rich in Dietary Fiber
Cabbage, carrots, bell peppers, and green beans provide a good amount of fiber that aids digestion and promotes gut health.
Good Source of Vitamin C
Bell peppers and cabbage are high in vitamin C, an antioxidant that supports the immune system and skin health.
Low in Saturated Fat
This dish uses only 2 tablespoons of oil for the entire recipe, making it a relatively low-fat fried rice option.
Moderate Carbohydrate Energy
Basmati rice and noodles provide a steady release of energy, ideal for active individuals needing a quick meal.
Frequently asked questions
Yes, day-old refrigerated rice is ideal. It is drier and yields separate, non-sticky fried rice. Just break up clumps with your fingers before using.
