Triple Schezwan Fried Rice
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.
For 4 servings
Prepare Rice and Noodles
- Wash basmati rice and cook it until 90% done using the draining method. Spread on a large plate to cool completely. Using day-old rice is ideal.
- In a large pot, bring water to a rolling boil. Add 1 tsp salt and a few drops of oil. Add the Hakka noodles and cook for 3-4 minutes or until al dente.
- Immediately drain the noodles, rinse under cold running water to stop the cooking process, and toss with 1 tsp of oil to prevent sticking. Set aside.
Prepare and Fry the Chicken
- In a bowl, marinate the chicken cubes with 1 tsp ginger-garlic paste, 1 tsp soy sauce, 1/4 tsp black pepper, and 1/4 tsp salt. Let it rest for 15 minutes.
- Add 2 tbsp cornflour and 1 tbsp all-purpose flour to the marinated chicken. Toss well to ensure each piece is evenly coated.
- Heat 1/2 cup of oil in a wok or kadai over medium-high heat. Carefully add the coated chicken pieces in a single layer, without overcrowding.
- Shallow-fry for 4-5 minutes, turning occasionally, until golden brown, crisp, and cooked through. Remove with a slotted spoon and drain on a paper towel.
Make the Schezwan Fried Rice
- Heat 2 tbsp of sesame oil in a large wok on high heat. Add 4 chopped garlic cloves, 1/2 inch chopped ginger, and the slit green chilli. Sauté for 30 seconds.
- Add 1 chopped onion, diced carrot, and chopped french beans. Stir-fry for 2 minutes until tender-crisp.
- Add the shredded cabbage and stir-fry for another minute.
- Push vegetables to the side, add 2 tbsp Schezwan sauce, 1 tsp soy sauce, and 1 tsp rice vinegar. Sauté the sauces for 10 seconds before mixing with the vegetables.
- Add the cooled cooked rice, 1/2 tsp salt, and 1/4 tsp black pepper. Toss everything on high heat for 2-3 minutes until well combined. Garnish with 1 tbsp spring onions and set aside.
Make the Hakka Noodles
- Wipe the wok clean and heat 1.5 tbsp of sesame oil on high heat. Add 3 chopped garlic cloves and sauté for 20 seconds.
- Add 1/2 sliced onion and 1/2 sliced capsicum. Stir-fry for 1-2 minutes until slightly softened but still crunchy.
- Add the boiled noodles, 1 tsp soy sauce, 1 tsp rice vinegar, 1/4 tsp black pepper, and 1/4 tsp salt. Use tongs to gently toss and combine everything for 2 minutes. Garnish with 1 tbsp spring onions and set aside.
Prepare the Schezwan Gravy
- In the same wok, heat the remaining 1.5 tbsp of sesame oil. Add 3 chopped garlic cloves and the remaining chopped ginger. Sauté for 30 seconds.
- Add 1/2 diced onion and 1/2 diced capsicum. Sauté for 2 minutes.
- Add 3 tbsp Schezwan sauce, 1 tbsp tomato ketchup, 1 tsp soy sauce, 1 tsp rice vinegar, 1/2 tsp sugar, and 1/2 tsp salt. Stir well and cook for 1 minute.
- Pour in the vegetable broth and bring to a simmer.
- In a small bowl, mix 1 tbsp of cornflour with 3 tbsp of water to make a smooth slurry. Gradually pour the slurry into the simmering gravy while stirring continuously until it thickens.
- Add the fried chicken pieces to the gravy. Simmer for 1 minute, allowing the chicken to absorb the sauce. Garnish with 1 tbsp spring onions.
Assemble and Serve
- In a wide serving bowl, place a portion of the Schezwan fried rice on one side and a portion of the Hakka noodles on the other.
- Pour the hot Schezwan chicken gravy over the center, partially covering both the rice and noodles.
- Garnish with the remaining fresh spring onion greens and optional crispy fried noodles. Serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best fried rice, always use cold, day-old rice. The grains are firmer and less likely to turn mushy.
- 2High heat is crucial for Indo-Chinese cooking. It gives the dish a smoky flavor known as 'wok hei' and keeps the vegetables crisp.
- 3Prepare all your chopped vegetables, sauces, and other ingredients before you start cooking. The stir-frying process is very fast.
- 4Do not overcook the noodles. They should be 'al dente' as they will cook slightly more when tossed in the wok.
- 5Feel free to adjust the amount of Schezwan sauce in the rice and gravy to suit your personal spice tolerance.
Adapt it for your goals.
Vegetarian
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.
SeafoodSeafood
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.
Healthier OptionHealthier Option
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.
Why this is on our healthy list.
Source of Complete Protein
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.
Energy Boosting
Carbohydrates from the rice and noodles are the body's primary fuel source, providing the necessary energy to power you through your day.
Contains Essential Vitamins and Minerals
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.
Metabolism Support
The capsaicin found in the red chilies of the Schezwan sauce can provide a temporary boost to your metabolism and has anti-inflammatory properties.
Frequently asked questions
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.