Classic Indo-Chinese Triple Schezwan Fried Rice

Name: Classic Indo-Chinese Triple Schezwan Fried Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 2 cups cooked basmati rice, chilled; 1 cup boiled egg noodles; 1/2 cup crisp fried noodles (for topping); 2 tablespoons vegetable oil; 1 tablespoon minced garlic; 1 teaspoon minced ginger; 2 green chilies, finely chopped; 1/2 cup cabbage, finely shredded; 1/4 cup carrot, julienned; 1/4 cup capsicum (bell pepper), diced; 3 tablespoons Schezwan sauce; 1 tablespoon soy sauce; 1 tablespoon tomato ketchup; 1/2 teaspoon white pepper powder; Salt to taste; 1/4 cup spring onion greens, chopped; 1.5 cups vegetable broth or water; 1 tablespoon cornstarch mixed with 2 tablespoons water

A iconic Mumbai street food favorite combining spicy Schezwan fried rice and noodles, served alongside a savory chili gravy and topped with crispy fried noodles.

By AJ

Classic Indo-Chinese Triple Schezwan Fried Rice

Prep: 15m
Cook: 20m
Total: 35m
Serves: 3

Medium

Ingredients

3 servings

Ingredients

2 cups cooked basmati rice, chilled
1 cup boiled egg noodles
1/2 cup crisp fried noodles (for topping)
2 tablespoons vegetable oil
1 tablespoon minced garlic
1 teaspoon minced ginger
2 green chilies, finely chopped
1/2 cup cabbage, finely shredded
1/4 cup carrot, julienned
1/4 cup capsicum (bell pepper), diced
3 tablespoons Schezwan sauce
1 tablespoon soy sauce
1 tablespoon tomato ketchup
1/2 teaspoon white pepper powder
Salt to taste
1/4 cup spring onion greens, chopped
1.5 cups vegetable broth or water
1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

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Chef's Tips

Using leftover cold rice helps prevent the grains from getting mushy when tossed on high heat.
You can make crunchy noodles at home by tossing boiled noodles with cornstarch and deep-frying them until golden brown.