Triple Schezwan Rice is a Indo-Chinese dish and is a combination of noodles and rice cooked with vegetables in Schezwan sauce, served with fried noodles and Schezwan gravy. It is a whole meal. The dish is named Triple Schezwan as rice, noodles and the gravy are the three main components of the recipe.
An Indian fusion of popular Chinese fried rice recipe which is flavored with schezwan sauce, it has evolved from a popular street food to a proper main course in many fine dine restaurants.
This triple rice is complete meal with combination of rice, hakka noodles and fried noodles which is served with spicy schezwan sauce with gravy.
Like any other indo chinese cuisine recipes, triple Schezwan rice recipe is very simple to prepare but I would like to highlight few variations and tips for a perfect recipe. Firstly, rice should not be fully cooked and ideally should be dry for stir frying. Moist or fully cooked rice would not yield a desirable result. Secondly, always stir fry the vegetables on a high flame and do not cook them completely and should still be crunchy. Almost all Indo Chinese recipes would follow the same pattern. Lastly, the Manchurian gravy is optional, but i would heavily recommend preparing and serving with this rice.
This is an extremely popular street food in Mumbai and available in almost all college and office canteens. A mixture of precooked noodles and rice are tossed with spicy Indian style Schezwan sauce with vegetables and served with a soya sauce based gravy and topped with fried noodles.
The Chinese cuisine was introduced to India by the Hakka community residing in Kolkata. Some of them were said to be bought as slaves by the Portuguese, who had settled here. Yang Tai Chow was the first recorded Chinese to migrate to India for better business prospects. In 1778, he put down roots in Kolkata, then known as Calcutta, the capital of British India and the most accessible metropolitan region from China. Many of them started working in the ports of Kolkata and Madras.
Slowly a Chinatown was developed in the Tiretta Bazaar region of Kolkata which sold Chinese food and ingredients. Hakka community was named not by a region in China but by the language they spoke. They spoke the Hakka language. Over the years this cuisine has evolved with the infusion of Indian spices and ingredients to cater to the Indian palate and came to be known as Indo-Chinese cuisine.
The Triple schezwan rice, combines hakka noodles, fried rice, crisp noodles and a spicy vegetable gravy in a single-layered dish!
Triple Schewzan Fried Rice is an advanced recipe which would require some time to cook, but its definitely going to be appreciated by all food lovers. With a mixture of rice and a unique spicy schwezan style gravy, this is a must try. Looking for something simpler, try this Chinese Fried Rice Recipe instead.
If you are an advanced cook, and you love to try something challenging yet something that everyone will always love; this rice dish is a must try. Perfect for an afternoon lunch or an evening dinner, this will make its way into your menu. The most commonly consumed food, this is suitable for all ages. Be it young or old, male or female, rice is part of everyones daily diet. Spice up your meal, by preparing some smoothies or desserts along with this and you have yourself a treat.
Ingredients for Triple Schezwan Fried Rice
Steps for Triple Schezwan Fried Rice
Triple Schezwan Fried Rice
Ingredients
400 gms Chicken
1 teaspoon Ginger-Garlic Paste
1 & 1/2 tsp Kashmiri Red Chilli Powder
1 & 1/2 tsp Corn Flour
Half teaspoon White Pepper Powder
Half teaspoon Salt
1 tablespoon Oil
1 tablespoon Schezwan Sauce
1 teaspoon Kashmiri Red Chilli Paste
1 teaspoon Soya Sauce
2 teaspoon Vinegar
Half teaspoon Sugar
1/4th teaspoon White Pepper Powder
2 tablespoons of Oil
1 tablespoon Garlic
1 teaspoon Ginger
4 tablespoon Cabbage
2 tablespoon Spring Onion
3 tablespoon Capsicum
3 tablespoon Carrot
1 cup-200 gms Basmati Rice
100 grams Noodles
Greens of Spring Onion
Coriander stem
2 teaspoon Chilli Paste
2 tablespoon Schezwan Sauce
1 tablespoon Soya Sauce
1 tablespoon Vinegar
Half teaspoon White Pepper
1 tablespoon Tomato Ketchup
Sugar
2 tablespoon Cornflour
3 to 4 tablespoon Water
2 tablespoon Oil
2 Dried Red Chilli
2 tablespoon chopped Onion
1 tablespoon chopped Garlic
1 teaspoon chopped Ginger
Half cup Water
3 to 4 tablespoon Cabbage
2 to 3 tablespoon Carrot
2 to 3 tablespoon Capsicum
Green of Spring Onion
Coriander stem
Black Pepper
Steps
First do all the preparations such as boil the rice and noodles, chop all the veggies and spices this will make your cooking process smooth and fast.
Wash 400 gms Boneless Chicken and cut into small pieces and soak them in salt water for 30 minutes.
Then drain the water after 30 minutes add 1 tsp ginger-garlic paste, 1 & 1/2 tsp kashmiri red chili Powder, 1& 1/2 tsp corn flour, half tsp white pepper powder, half tsp salt mix it and marinate for 10-15 minutes only as we had soak them in salt water so it will become tender easily.
Heat 1 tbsp oil in a wok, add the marinated chicken. Stir fry it on high flame for 3-4 minutes, then cover and cook on low flame for 5-6 minutes till chicken is tender.
In a bowl take 1 tbsp Schezwan sauce, 1 tsp kashmiri red chilli paste, 1 tsp soya sauce, 2 tsp vinegar, half tsp sugar, 1/4th tsp white pepper powder mix it well and keep aside for further use to be added to the rice.
Check the chicken if there is any liquid left in it, fry it in high flame and dry it up then off the flame. If chicken is done transfer it in a separate bowl to cool down.
When the chicken cools down, take half the quantity of the chicken pieces, cut them into small pieces. These chopped chicken pieces will be used in preparing the rice, and the half quantity normal chicken pieces will be used for making the gravy.
Heat 2 tbsp oil in a wok, add 1 tbsp chopped garlic, 1 tsp chopped ginger sauté it on high flame for 10-20 seconds, then add 4 tbsp chopped cabbage, 2 tbsp chopped spring onions, 3 tbsp chopped capsicum, 3 tbsp chopped carrot stir fry them on high flame for 1 minute.
Then add 1 cup- 200 gms boiled basmati rice, 100 grams boiled noodles, the prepared sauce, some chopped greens of spring onion, some chopped coriander stem and start mixing them well with light hands with the help of 2 spatula and toss it on high flame for 3-4 minutes so that all the sauce and veggies are perfectly mixed and cooked with the rice.
When done off the flame.
In a bowl add 2 tsp chilli paste, 2 tbsp Schezwan sauce, 1 tbsp soya sauce, 1 tbsp vinegar, half tsp white pepper, 1 tbsp tomato ketchup, sugar mix it well.
To make slurry of cornflour take 2 tbsp cornflour add 3-4 tbsp of water mix it well.
Heat 2 tbsp oil in a big wok, add 2 dried red chilli, 2 tbsp chopped onion, 1 tbsp chopped garlic, 1 tsp chopped ginger sauté it for 1 minute, then add the prepared sauce stir sizzle the sauces on high flame for 1 minute then add 1 cup of water in the sauce bowl and pour in the cooking sauce, mix it and let it come to a boil.
Then add these veggies cut them in julienne strip that is 3-4 tbsp cabbage, 2-3 tbsp Carrot, 2-3 tbsp capsicum, mix it and let the veggies boil in the gravy for 1 minute on high flame.
Stir the cornflour slurry and add it to the boiling gravy reduce the flame stir it well if the gravy appears too thick add a little water and cook it for 1-2 minutes.
After the gravy starts thickening to your desired consistency, add the cooked chicken pieces, some Green of spring onion, chopped coriander stem, a little black pepper powder mix it and simmer it for a minute then off the flame.
Serve it with fried omlette on top of the rice and gravy with dried noodles.
If you like my recipes then do try and share your feedback and tag us on Instagram, Facebook and Youtube.
Tips *Do the chopping and boiling process in advance to cook easily. *Use chllii paste as per your requirement. *Use light soya sauce for good results.
