Vegetable Triple Schezwan Rice
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.
For 4 servings
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.
- Add the diced carrots, beans, and bell pepper. Stir-fry for 2 minutes.
- Pour in 2 cups of water, 1 tbsp soy sauce, tomato ketchup, 1 tsp rice vinegar, sugar, and salt to taste. Bring the mixture to a vigorous boil.
- In a small bowl, whisk the cornstarch with 1/2 cup of cold water to create a lump-free slurry. While stirring the gravy, slowly pour in the slurry. Continue to cook for 1-2 minutes until the gravy thickens. Keep it warm.
Stir-fry the Rice and Noodles
- Heat the remaining 2 tbsp of oil in a large wok on high heat until it is smoking slightly.
- Add the 4 chopped garlic cloves and 0.5 inch chopped ginger. Stir-fry for 30 seconds until fragrant.
- Add the julienned carrot, beans, bell pepper, and shredded cabbage. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
- Add the cooked noodles and cooled rice to the wok. Use two spatulas to gently toss and break up any clumps.
- Add 2 tbsp soy sauce, 1 tsp rice vinegar, black pepper powder, and salt. Continue to toss on high heat for 2-3 minutes until everything is well combined and heated through.
Assemble and Serve
- To serve, place a generous portion of the stir-fried rice and noodle mixture onto each plate.
- Ladle a hearty amount of the hot Schezwan gravy over the top.
- Garnish with chopped spring onion greens and a sprinkle of crispy fried noodles for texture. 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 texture, always use completely cooled, preferably day-old, rice. This prevents it from becoming mushy.
- 2Stir-frying requires high heat and quick cooking. Have all your ingredients chopped and sauces measured before you start.
- 3The key to Indo-Chinese cooking is the 'wok hei' or smoky flavor. Use a carbon steel wok if you have one and don't overcrowd it.
- 4You can make a larger batch of the Schezwan paste and store it in an airtight container in the refrigerator for up to 2 weeks.
- 5Adjust the number of red chilies to control the spice level. Using Kashmiri chilies provides great color without overwhelming heat.
Adapt it for your goals.
Add Protein
For a more substantial meal, add stir-fried paneer cubes, crispy tofu, or sautéed mushrooms to the gravy or the stir-fry.
Non VegetarianNon-Vegetarian
Incorporate shredded boiled chicken or stir-fried shrimp into the rice and noodle mixture for a non-vegetarian version.
Healthier GrainsHealthier Grains
Substitute basmati rice with brown rice or quinoa, and use whole wheat noodles for a higher fiber content.
Quick VersionQuick Version
To save time, use a high-quality store-bought Schezwan sauce instead of making the paste from scratch.
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 boost.
Rich in Vegetables
Loaded with a variety of vegetables like carrots, bell peppers, cabbage, and beans, this dish delivers essential vitamins, minerals, and antioxidants that support overall health.
Good Source of Fiber
The high vegetable content contributes dietary fiber, which is crucial for maintaining good digestive health, promoting satiety, and regulating blood sugar levels.
Frequently asked questions
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.