Triple Schezwan Rice
A fiery Indo-Chinese masterpiece combining spicy fried rice, savory hakka noodles, and a rich Schezwan gravy. Topped with crispy noodles, this dish is a flavor explosion in every bite, perfect for a satisfying meal.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare Rice and Noodles
- b.Rinse 1 cup of basmati rice and cook it until fluffy (either in a pot or rice cooker). Once cooked, spread it on a large plate or tray to cool down completely. Using day-old, refrigerated rice is highly recommended for the best texture.
- c.Bring a large pot of salted water to a boil. Add 150g of Hakka noodles and cook according to package directions until al dente (usually 3-4 minutes). Do not overcook.
- d.Drain the noodles immediately and rinse under cold running water to stop the cooking process. Toss with 1 tsp of oil to prevent them from sticking together. Set aside.
- 2
Step 2
- a.Prepare the Schezwan Fried Rice
- b.Heat 2 tbsp of oil in a large wok or skillet over high heat.
- c.Add 1 tbsp chopped garlic, 1 tsp chopped ginger, and the chopped green chili. Sauté for 30 seconds until fragrant.
- d.Add 1 cup of finely chopped mixed vegetables (carrot, bell pepper, beans, cabbage). Stir-fry for 2-3 minutes until they are tender yet crisp.
- e.Add the cooled cooked rice to the wok. Break up any clumps.
- f.Add 2 tbsp Schezwan sauce, 1 tbsp soy sauce, 1 tsp rice vinegar, 0.5 tsp salt, and 0.25 tsp black pepper.
- g.Toss everything vigorously on high heat for 2-3 minutes until the rice is well-coated and heated through. Transfer to a bowl and set aside.
- 3
Step 3
- a.Prepare the Hakka Noodles
- b.Wipe the wok clean and heat another 2 tbsp of oil over high heat.
- c.Add 1 tbsp chopped garlic and 1 tsp chopped ginger. Sauté for 20-30 seconds.
- d.Add 1 cup of julienned vegetables (carrot, bell pepper, cabbage). Stir-fry for 1-2 minutes until slightly softened.
- e.Add the boiled noodles, 1 tbsp soy sauce, 1 tsp rice vinegar, 0.5 tsp salt, and 0.25 tsp black pepper.
- f.Using tongs, gently toss the noodles for 1-2 minutes to combine everything without breaking them. Transfer to another bowl and set aside.
- 4
Step 4
- a.Prepare the Schezwan Gravy
- b.In the same wok or a separate saucepan, heat the remaining 2 tbsp of oil over medium-high heat.
- c.Add 1 tbsp chopped garlic and 1 tsp chopped ginger. Sauté for 30 seconds.
- d.Add the diced onion and 0.5 cup of diced vegetables (carrot, bell pepper). Cook for 2-3 minutes until the onion becomes translucent.
- e.Stir in 3 tbsp Schezwan sauce, 1 tbsp soy sauce, 2 tbsp tomato ketchup, 1 tsp rice vinegar, 0.5 tsp sugar, 0.25 tsp salt, and 0.25 tsp black pepper. Cook for 1 minute.
- f.Pour in 1.5 cups of vegetable broth or water and bring the mixture to a simmer.
- g.In a small bowl, mix 1 tbsp cornstarch with 2 tbsp of water to create a smooth slurry. Slowly pour the slurry into the simmering gravy while stirring continuously to prevent lumps. Cook for another 1-2 minutes until the gravy thickens and becomes glossy. Turn off the heat.
- 5
Step 5
- a.Assemble and Serve
- b.On a serving plate or in a bowl, create a base layer with the Schezwan fried rice.
- c.Carefully place a layer of the Hakka noodles on top of the rice.
- d.Pour a generous amount of the hot Schezwan gravy over the rice and noodles.
- e.Garnish with a handful of crispy fried noodles and a sprinkle of chopped spring onion greens.
- f.Serve immediately while all components are hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old, refrigerated rice for the best non-sticky fried rice texture.
- 2Stir-frying on high heat in a wok is key to achieving the authentic smoky 'wok hei' flavor.
- 3Prepare all your chopped vegetables and sauces before you start cooking (mise en place), as the stir-frying process is very quick.
- 4To make your own crispy noodles, boil extra noodles, drain well, toss with cornstarch, and deep-fry in hot oil until golden and crisp.
- 5Do not overcook the noodles; they should be al dente to hold their shape when tossed.
- 6Ensure the cornstarch slurry is lump-free before adding it to the gravy for a smooth consistency.
Adapt it for your goals.
Protein Boost
Add fried paneer cubes, crispy tofu, shredded chicken, or shrimp to the Schezwan gravy for a more substantial meal.
Vegetable MedleyVegetable Medley
Incorporate other vegetables like mushrooms, baby corn, or broccoli into the rice, noodles, and gravy for added nutrition and texture.
Milder VersionMilder Version
Reduce the amount of Schezwan sauce and omit the green chili. You can add a little extra tomato ketchup to the gravy for a sweeter, kid-friendly version.
Burnt Garlic FlavorBurnt Garlic Flavor
For a smoky aroma, sauté the garlic for each component until it's golden brown and slightly crispy before adding the other ingredients.
Why this is on our healthy list.
Energy Boosting
The combination of rice and noodles provides a significant source of carbohydrates, which are the body's primary fuel, offering a quick and sustained energy release to power you through your day.
Rich in Vitamins
The variety of vegetables like carrots, bell peppers, and cabbage contributes essential vitamins such as Vitamin A and C, which support immune function, vision, and overall cellular health.
Metabolism Support
The key ingredient, Schezwan sauce, is made from red chilies which contain capsaicin. This compound is known for its potential to provide a temporary boost to metabolism and may have anti-inflammatory properties.
Frequently asked questions
It's a popular Indo-Chinese dish featuring three distinct components layered together: spicy Schezwan fried rice, savory Hakka noodles, and a tangy Schezwan gravy. It's typically topped with crispy fried noodles for added crunch.