Triple Schezwan Fried Rice

Triple Schezwan Fried Rice

Indo Chinese cuisine or Desi Chinese is one of the most distinguished culinary styles which combines aspects of both Indian and Chinese foods and flavours. I believe also the most popular ones. Triple Schezwan Fried Rice is one of our favourites and the best Indo Chinese dishes ever made. It is a complete meal with a combination of fried rice, Hakka noodles and fried noodles and served with spicy schezwan gravy. This Indo – Chinese delicacy is absolutely lip-smacking. If Desi Chinese isn’t your thing – this dish will convert you for sure. It is a party in the mouth with varied textures and the gravy is succulent.

The dish itself doesn’t take time to cook, but there are various components to it and the preparation takes much longer than cooking.


Here is how I make Triple Schezwan Fried Rice.

INGREDIENTS:

For the Rice and Noodles

2 cups cooked rice

1 cup boiled noodles

3 tbsp sesame oil

1 tsp finely chopped celery

1 tbsp finely chopped garlic

1/4 cup finely chopped spring onions

1/4 cup shredded cabbage

1/4 cup thinly sliced carrots

1/4 cup schezwan sauce

salt to taste

For the Schezwan Gravy

200g boneless chicken cubed

1 tsp finely chopped ginger

2 tsp finely chopped garlic

1/4 cup shredded cabbage

1 medium onion cut into cubes and layers separated

1 green capsicum cut into cubes

1 tbsp finely chopped spring onions

2 tbsp schezwan sauce

1 tbsp oil

1 tsp tomato ketchup

1 tsp soy sauce

1 1/2 tbsp cornflour dissolved in 1 cup of water

a pinch of sugar

salt to taste

a pinch of freshly ground black pepper

Other Ingredients for Triple Schezwan Rice

1 cup crispy fried noodles

For the Garnish

1 tbsp finely chopped spring onions

Triple Schezwan Fried Rice

METHOD:

For the rice and noodles

  1. Heat the oil in a wok or broad non-stick pan, until it smokes
  2. Add the celery and garlic and sauté on a high flame for a few
  3. Add the spring onions, cabbage and carrots and sauté on a high flame for 2 minutes
  4. Next, add ready schezwan sauce, mix well and cook on a medium flame for 1 minute.
  5. Add the cooked rice & noodles, salt and mix well
  6. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Set aside until other components are ready.

For the schezwan gravy

  1. Take the chicken in a bowl and add salt, crushed peppercorns and cornstarch and mix well. Set aside
  2. Heat the oil in a wok or broad non-stick pan, until it smokes
  3. Saute ginger, garlic on a high flame for a few seconds
  4. Fry chicken until just golden brown. Drain on absorbent paper and set aside.
  5. Now to the same wok, saute the cubed onions, cabbage, capsicum, and spring onions on a high flame for 1 to 2 minutes.
  6. Add the schezwan sauce, tomato ketchup and soy sauce, mix well and cook on a medium flame for 1 minute
  7. Add fried chicken again and add water and let it cook for 5 mins.
  8. In a bowl, mix cornflour and add water to it to make a slurry.
  9. Add this slurry to the chicken mixture. The gravy will start to thicken.
  10. Adjust the seasoning with salt, sugar and pepper and cook on a medium flame for 1 to 2 minutes, while stirring Keep aside.

To serve triple schezwan fried rice

  1. In a serving plate and put the rice and noodles at the bottom,
  2. Top it with the chicken gravy
  3. Sprinkle with the fried noodles
  4. Garnish with spring onion
  5. Enjoy hot

Also, try my 5 min Veg StirFry Noodles

or Sweet Corn Vegetable Soup

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Love & Hugs,

Trupti



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