How many calories are in one serving of Vegetable Triple Schezwan Rice?

A typical serving of Vegetable Triple Schezwan Rice contains approximately 550-650 calories, depending on the amount of oil and vegetables used. The rice and noodles are the primary sources of calories.

Is Vegetable Triple Schezwan Rice healthy?

While delicious, it's best considered an indulgent meal due to its high carbohydrate and sodium content from the sauces. However, it does contain a good amount of vegetables, providing vitamins and fiber. To make it healthier, you can increase the vegetable-to-grain ratio, use less oil, and opt for low-sodium soy sauce.

Can I make this dish gluten-free?

Yes, you can. Use rice noodles or other certified gluten-free noodles instead of Hakka noodles. Also, substitute the regular soy sauce with gluten-free tamari or coconut aminos.

What's the difference between Schezwan and Szechuan?

They both refer to the Sichuan province in China. 'Szechuan' is the traditional spelling for the authentic Chinese cuisine known for its bold, spicy flavors from Sichuan peppercorns. 'Schezwan' is the Indian-Chinese adaptation, which often uses a paste of red chilies, garlic, and ginger, resulting in a uniquely spicy and pungent flavor profile popular in India.

Can I prepare parts of this dish in advance?

Absolutely! To save time, you can cook the rice and noodles a day ahead and refrigerate them. You can also chop all the vegetables and prepare the Schezwan paste in advance. This makes the final stir-frying process very quick.

How do I make the crispy fried noodles for garnish?

Boil a small batch of noodles until al dente, drain them well, and toss with a little cornstarch. Deep-fry in hot oil in small batches until golden brown and crispy. Drain on a paper towel.

Vegetable Triple Schezwan Rice Recipe

Ingredients

For 4 servings

1 cup Basmati Rice (Preferably aged or day-old cooked rice)

150 g Hakka Noodles (Dry noodles)

1 tbsp Salt (For boiling rice and noodles)

1 tsp Vegetable Oil (For tossing boiled noodles)

12 pcs Kashmiri Dried Red Chilies (Soaked in hot water for 30 minutes)

10 cloves Garlic (6 for paste, 4 finely chopped for stir-fry)

1.5 inch Ginger (1 inch for paste, 0.5 inch finely chopped for stir-fry)

1 pcs Onion (Medium, finely chopped for gravy)

1 pcs Carrot (Medium, half diced for gravy, half julienned for stir-fry)

0.5 cup French Beans (Half diced for gravy, half julienned for stir-fry)

1 pcs Bell Pepper (Any color, half diced for gravy, half julienned for stir-fry)

1 cup Cabbage (Shredded, for stir-fry)

3 tbsp Soy Sauce (1 tbsp for gravy, 2 tbsp for stir-fry)

2 tbsp Tomato Ketchup (For gravy)

2 tsp Rice Vinegar (1 tsp for gravy, 1 tsp for stir-fry)

1 tsp Sugar (For gravy)

2 tbsp Cornstarch (For gravy slurry)

2.5 cup Water (2 cups for gravy, 0.5 cup for slurry)

0.5 tsp Black Pepper Powder (For stir-fry)

0.25 cup Spring Onion Greens (Chopped, for garnish)

0.5 cup Crispy Fried Noodles (Optional, for garnish)

Instructions

Prepare Rice and Noodles

Rinse the basmati rice and cook it using the absorption method until each grain is separate. Spread it on a large plate or tray to cool completely. Chilled, day-old rice works best.
In a large pot, bring water to a rolling boil. Add 1 tbsp of salt and the Hakka noodles. Cook according to package directions until al dente (usually 3-4 minutes).
Drain the noodles immediately and rinse under cold running water to stop the cooking process. Toss with 1 tsp of oil to prevent sticking and set aside.

Make the Schezwan Paste

Drain the soaked Kashmiri red chilies, reserving a little of the soaking water.
In a blender, combine the drained chilies, 6 cloves of garlic, and 1 inch of ginger. Add 2-3 tablespoons of the reserved water and blend to a smooth, vibrant red paste.

Cook the Schezwan Gravy

Heat 2 tbsp of oil in a wok or deep pan over medium-high heat. Add the finely chopped onion and sauté for 2 minutes until translucent.
Add the prepared Schezwan paste and cook for 3-4 minutes, stirring constantly, until it darkens slightly and the oil begins to separate.

The ultimate Indo-Chinese street food experience! This dish layers savory Hakka noodles and flavorful fried rice, all smothered in a fiery vegetable Schezwan gravy and topped with crispy fried noodles for an irresistible crunch.

This indo_chinese recipe takes 60 minutes to prepare and yields 4 servings. At 435.76 calories per serving with 12.12g of protein, it's a moderately challenging recipe perfect for lunch or dinner.

Vegetable Triple Schezwan Rice

Ingredients

Nutrition per Serving

Instructions

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