Triple Schezwan Rice

Name: Triple Schezwan Rice
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indo-Chinese
Ingredients: 300g, cooked and cooled rice; 150g, boiled and fried crisp noodles; 150g, shredded cabbage; 2, julienned carrot; 1, julienned capsicum; 6, chopped spring onion; 2 tbsp, chopped garlic; 10, soaked and ground to a paste dried red chilli; 3 tbsp soy sauce; 2 tbsp vinegar; 3 tbsp cornflour; 6 tbsp, plus 300ml for frying the noodles neutral oil; 300ml water; to taste salt

fried rice, noodles and a schezwan gravy on one plate, the Bombay street order

dairy freeegg freenut freeveganvegetarian

Triple Schezwan Rice — Photo: Sakurakat · CC0

Prep30 min

Cook30 min

Active60 min

Serves4

Difficultymoderate

Per serving430 kcal

Allergens in Triple Schezwan Rice: gluten, soy.

Ingredients

Quantities for 4.

300g, cooked and cooled Rice
150g, boiled and fried crisp Noodles
150g, shredded Cabbage
2, julienned Carrot
1, julienned Capsicum
6, chopped Spring Onion
2 tbsp, chopped Garlic
10, soaked and ground to a paste Dried Red Chillithe schezwan paste; buy it if you prefer
3 tbsp Soy Sauce
2 tbsp Vinegar
3 tbsp Cornflour
6 tbsp, plus 300ml for frying the noodles Neutral Oil
300ml Water
to taste Salt

Cookware

stovetop, kadhai

Ingredient names in English →

Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.

Before you start

Three things on one plate: rice at the bottom, gravy over it, crisp noodles on top. Assembled at the last moment.
Use cold, day-old rice. Warm rice turns to paste in the pan.

Method

Fry the boiled noodles in hot oil until crisp and golden. Drain and set aside.
In 3 tbsp oil, fry half the garlic hard, add half the vegetables, then the cold rice and 1 tbsp soy sauce. Toss on high 4 minutes.Highest heat you have. Fried rice is a heat technique, not a recipe.
For the gravy, fry the rest of the garlic in 3 tbsp oil, add the chilli paste and fry 3 minutes until the oil separates.
Add the remaining vegetables, soy sauce, vinegar and water. Boil, then thicken with slaked cornflour.
Plate the rice, ladle the gravy over, and pile the crisp noodles on top. Scatter spring onion and serve at once.Assemble at the table. The noodles go soft in about two minutes.

Storage

The components keep 2 days refrigerated separately. Cool the rice quickly and refrigerate within two hours. Assembled, it does not keep at all.

Nutrition Good estimate

One serving of Triple Schezwan Rice (307 g) is about 430 calories, or 141 calories per 100 g.

Medium protein: 10 g a serving, 9% of the calories

	Per serving307 g	Per 100 g
Calories	430 kcal	141 kcal
Protein	10.0 g	3 g
Carbohydrate	69.7 g	23 g
of which sugars	4.7 g	2 g
Fibre	4.5 g	2 g
Fat	12.5 g	4 g
of which saturated	1.6 g	0 g
of which unsaturated	10.1 g	3 g

Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.

More like this: Vegan Indian recipes · Vegetarian Indian recipes · Dairy-free Indian recipes · Indo-Chinese recipes

Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.