Triple Schezwan Rice Recipe

Triple Schezwan Rice Recipe – Spicy Indo-Chinese Fried Rice with Simple Steps

Learn how to make delicious Triple Schezwan Rice, a spicy Indo-Chinese dish. Discover the traditional recipe, health benefits, and serving suggestions.

Introduction of Triple Schezwan Rice

Triple Schezwan Rice is a spicy and flavorful dish that brings the bold flavors of Schezwan sauce to a simple rice base. This dish is popular across India, particularly in the northern and western regions, where Indo-Chinese cuisine is highly valued. The combination of aromatic rice and the spicy, tangy flavor of Schezwan sauce creates a dish that’s both comforting and invigorating, making it a favorite for both everyday meals and special occasions.

Traditional & Regional Value of Triple Schezwan Rice

Triple Schezwan Rice has deep roots in Indian cuisine, with variations found across different regions. In northern India, it’s often prepared as a simple side dish that complements rich, spicy main courses. The dish reflects the Indian culinary tradition of using bold flavors to enhance the taste of simple ingredients. In many households, Triple Schezwan Rice is prepared during festivals and family gatherings, symbolizing excitement and adventure. The dish is particularly popular in states like Punjab, Haryana, and Delhi, where Indo-Chinese cuisine is widely appreciated.

Is Triple Schezwan Rice Healthy?

Yes, Triple Schezwan Rice is a healthy dish that offers several nutritional benefits. The dish is typically low in fat and calories, making it a great option for those watching their weight. It’s also naturally gluten-free and suitable for vegetarians. The combination of rice and Schezwan sauce provides a balanced meal with complex carbohydrates for energy and nutrients for overall health. Additionally, the spices used in the recipe, such as cumin and mustard seeds, have anti-inflammatory properties that contribute to overall wellness.

Why People Love It?

People love Triple Schezwan Rice for its bold flavor and versatility. The combination of aromatic rice and the spicy, tangy flavor of Schezwan sauce creates a unique flavor profile that’s both comforting and invigorating. It’s also quick to prepare, making it ideal for busy weeknights. The dish is versatile and can be enjoyed as a side dish or a main course. Its vibrant red color makes it visually appealing, and the unique flavor makes it perfect for those looking to try something different. Many people appreciate how it can be customized with additional ingredients like vegetables or spices to suit their taste preferences.

Watch video and learn how to make Triple Schezwan Rice Recipe

Tips & Tricks

• Use fresh Schezwan sauce for the best flavor.
• Soak rice for at least 30 minutes to ensure fluffy texture.
• Add a pinch of sugar to balance the spicy flavor.
• Serve immediately for best taste.
• For extra flavor, add a squeeze of lemon juice.
• Use a heavy-bottomed pot to prevent burning.

Variations of Triple Schezwan Rice

• Add chopped green chilies for extra heat.
• Mix in some chopped cucumber for added crunch.
• Add a squeeze of lemon juice for extra freshness.
• Include roasted peanuts for added texture.
• Combine with cooked vegetables like carrots or peas.

What can be eaten together or what to serve with Triple Schezwan Rice

• Serve with raita (yogurt with cucumber)
• Pair with vegetable stir-fry
• Serve with coconut chutney
• Combine with a simple salad
• Accompany with a side of pickle
• Pair with a light soup like tomato rasam

Frequently Asked Questions (FAQ)

1. Can I use regular rice instead of basmati? Yes, but basmati rice gives the best texture and aroma.
2. How long does Triple Schezwan Rice stay fresh? It’s best consumed fresh, but can be stored in the fridge for up to 2 days.
3. Can I make this dish without Schezwan sauce? While Schezwan sauce is essential, you can substitute with other spicy sauces like chili garlic sauce, but the flavor will change.
4. Can I add vegetables to this recipe? Yes, you can add cooked vegetables like carrots, peas, or beans for added nutrition.
5. Is this recipe suitable for kids? Yes, it’s a healthy and tasty option for children, especially when served with a side of yogurt.

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Triple Schezwan Rice

Triple Schezwan Rice is a popular Indo-Chinese street food dish originating from Mumbai, known for its bold flavors and layered textures. It combines fried rice, stir-fried noodles, a spicy Schezwan gravy, crispy fried noodles, and a half-fried egg, creating a "triple" experience of textures and tastes. The dish is often referred to as "combination rice" or "packed rice" and is a favorite among food lovers for its rich, spicy profile and satisfying mouthfeel.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Indian

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• Basmati rice cooked: 2 cups (approximately 400 g)
• Schezwan sauce: 2–3 tablespoons 30–45 ml
• Soy sauce: 1 tablespoon 15 ml
• Tomato sauce: 1 tablespoon 15 ml
• Garlic finely chopped: 1–2 tablespoons (15–30 g)
• Spring onions chopped: 4 tablespoons (60 g), divided
• Carrot thinly sliced: ½ cup (75 g)
• Cabbage thinly shredded: ½ cup (75 g)
• Capsicum thinly sliced: 1 medium (approximately 100 g)
• Hakka noodles or any noodles boiled: 1 cup (150 g)
• Oil: 3–4 tablespoons 45–60 ml, divided
• Salt: To taste
• Black pepper ground: ½ teaspoon (2.5 g)
• Sugar: ½ teaspoon 2.5 g (optional, for balance)
• Egg: 1–2 for the omlette
• Cornflour optional, for coating: 1 tablespoon (10 g) (for crispy noodles)

Equipment

• Large wok or deep frying pan
• Mixing bowls
• Slotted spoon
• Measuring spoons and cups
• Knife and cutting board
• Tongs or spatula

Method

 

1. Heat 2 tablespoons of oil in a large wok or pan over high heat. Add chopped garlic and sauté until golden brown, about 30 seconds.
2. Add chopped spring onions and sauté for another 30 seconds until they begin to sweat.
3. Add sliced carrots, cabbage, and capsicum. Stir-fry for 1–2 minutes until vegetables are tender-crisp.
4. Reduce heat to medium. Add Schezwan sauce, soy sauce, tomato sauce, salt, and black pepper. Mix well and cook for 1 minute to blend flavors.
5. Add the cooked rice and boiled noodles. Gently fold and mix until everything is evenly coated with the sauce.
6. Sprinkle the remaining chopped spring onions and mix again. Remove from heat and set aside.
7. For the omlette: Beat 1–2 eggs in a bowl with a pinch of salt, black pepper, and a small amount of Schezwan sauce. Heat a small amount of oil in a non-stick pan over medium heat. Pour in the egg mixture and cook until the bottom is set. Flip and cook the other side until golden and fully set.
8. For crispy noodles (optional): Heat oil in a separate pan. Add a portion of the boiled noodles, sprinkle with cornflour, and fry until golden and crisp. Drain on paper towels.
9. To serve, place the Schezwan rice and noodles mixture in a serving bowl. Top with the half-fried omlette and a generous layer of crispy fried noodles. Drizzle with extra Schezwan sauce if desired.

Notes

Safety Notes:

Always use caution when handling hot oil and high heat. Keep a lid nearby to smother any flare-ups.
Ensure eggs are fully cooked to avoid foodborne illness.
Use a non-stick pan or well-seasoned wok to prevent sticking and burning.
Substitutions:

Use leftover rice or day-old rice for better texture; fresh rice can make the dish mushy.
Substitute Schezwan sauce with a mix of chili garlic sauce, soy sauce, and a touch of tomato paste.
Replace chicken with paneer, tofu, or extra vegetables for a vegetarian version.
Use any type of noodles (e.g., egg noodles, rice noodles) if hakka noodles are unavailable.
Storage:

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over medium heat to restore texture.
Do not freeze the omlette or crispy noodles, as they lose their crispiness.
Pro Tips:

Cool the cooked rice and noodles completely before stir-frying to prevent clumping.
Use a wok or large pan to ensure even heat distribution and prevent overcrowding.
Adjust the amount of Schezwan sauce to control spiciness—start with 2 tablespoons and add more to taste.
For a richer flavor, add a splash of sesame oil at the end of cooking.