📝 About This Recipe
A legendary staple of Mumbai's street food scene, Triple Schezwan Rice is a breathtaking fusion of textures and fiery flavors. This 'triple' threat combines aromatic stir-fried rice, soft noodles, and a crunchy fried noodle topping, all brought together by a bold, velvety Schezwan gravy. It is the pinnacle of Desi-Chinese comfort food, offering a spicy, tangy, and umami-rich experience that is truly addictive.
🥗 Ingredients
The Grains and Noodles
- 2 cups Basmati Rice (cooked and cooled completely)
- 150 grams Hakka Noodles (boiled al dente)
- 1 cup Fried Noodles (for the signature crunch topping)
The Aromatics and Vegetables
- 2 tablespoons Ginger (finely minced)
- 3 tablespoons Garlic (finely minced)
- 3-4 pieces Green Chilies (slit vertically)
- 1.5 cups Mixed Vegetables (finely chopped carrots, beans, and cabbage)
- 1/2 cup Spring Onion Whites (chopped)
The Sauce and Seasoning
- 6 tablespoons Schezwan Sauce (homemade or high-quality store bought)
- 2 tablespoons Soy Sauce (dark variety preferred)
- 1 tablespoon Vinegar (white synthetic vinegar)
- 2 tablespoons Cornstarch (dissolved in 1/2 cup water to make a slurry)
- 2 cups Vegetable Broth (for the gravy base)
👨🍳 Instructions
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1
Begin by prepping your rice and noodles. Ensure the rice is cooked with separate grains and cooled; day-old rice works best for that authentic stir-fry texture.
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2
Heat 2 tablespoons of oil in a large wok over high heat until it starts smoking slightly. This 'breath of the wok' is essential for the smoky Indo-Chinese flavor.
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3
Add half of the minced ginger, garlic, and green chilies. Sauté for 30 seconds until fragrant but not browned.
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4
Toss in half of the mixed vegetables and spring onion whites. Stir-fry on high heat for 2 minutes until they are tender-crisp.
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5
Add 3 tablespoons of Schezwan sauce, 1 tablespoon of soy sauce, and salt to taste. Mix well to create the flavor base for the rice.
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6
Add the cooked rice and boiled noodles to the wok. Gently toss everything together using a folding motion to avoid breaking the rice grains. Stir-fry for 3-4 minutes until every grain is coated in the spicy sauce. Set this 'Rice-Noodle' mix aside.
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7
To prepare the gravy, heat 1 tablespoon of oil in a separate pan. Add the remaining ginger, garlic, and chilies, followed by the remaining vegetables.
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8
Stir in the remaining Schezwan sauce and soy sauce. Pour in the vegetable broth and bring it to a rolling boil.
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9
Slowly pour the cornstarch slurry into the boiling broth while stirring constantly. The gravy will begin to thicken and turn glossy.
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10
Add the vinegar and a pinch of sugar to balance the heat. Simmer for 2 minutes until the gravy reaches a velvety consistency.
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11
To assemble, place a generous portion of the Schezwan rice-noodle mix in a deep bowl or platter.
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12
Pour the hot Schezwan gravy over the rice, allowing it to seep through the grains.
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13
Top the dish with a mountain of crispy fried noodles and a liberal garnish of fresh spring onion greens.
💡 Chef's Tips
Always use cold, pre-cooked rice to prevent it from becoming mushy during the high-heat stir-fry. Adjust the amount of Schezwan sauce based on your spice tolerance; homemade sauce usually packs more punch than store-bought. Don't skip the celery if available; finely chopped celery adds that distinct 'restaurant-style' aroma to the gravy. Ensure the gravy is hot when serving so it slightly softens the bottom layer of rice while the top fried noodles stay crunchy. If you want to add protein, stir-fry small cubes of paneer or chicken along with the vegetables.
🍽️ Serving Suggestions
Serve immediately while the fried noodles are at their crunchiest. Pair with a side of dry Gobi Manchurian or Veg Manchurian balls for a full feast. A chilled glass of cola or a sweet lime soda perfectly offsets the intense heat of the Schezwan peppers. Offer extra Schezwan sauce on the side for those who want to dial up the spice level even further.