Triple Schezwan Rice, Mumbai Roadside Recipe


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Triple Schezuan Rice ( Mumbai Roadside Recipes )


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Triple Schezwan Rice is a Indo-chinese dish and is a combination of noodles and rice cooked with vegatables in schezuan sauce, served with fried noodles and schezuan 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. Rice and noodles are stir fried into a wok and served with spicy schezuan gravy.

Triple Schezwan Rice has now become one of the Mumbai roadside recipe, though the recipe is huge it is still easy to make and turns out to be very tasty.

Check out our collection of one-dish vegetarian meal recipes like Burrito Bowl, Potato and Corn Rolls, Masoor Dal and Vegetable Khichdi, Burmese Khowsuey, Thai Sub Sandwich, Zucchini Bajra Khichdi and many more.

Enjoy how to make Triple Schezwan Rice recipe with detailed step by step photos and video below.

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Triple Schezwan Rice, Mumbai Roadside Recipe recipe - How to make Triple Schezwan Rice, Mumbai Roadside Recipe

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients

For The Rice and Noodles
2 cups cooked rice (chawal)
1 cup boiled noodles
3 tbsp oil
1 tsp finely chopped celery (ajmoda)
1 tbsp finely chopped garlic (lehsun)
1/4 cup finely chopped spring onions whites and greens
1/4 cup shredded cabbage
1/4 cup thinly sliced carrots
1/4 cup schezuan sauce
salt to taste
2 to 3 drops orange-red food colour dissolved in 1 tbsp of water

For The Schezwan Gravy
1 tbsp oil
1 tsp finely chopped ginger (adrak)
2 tsp finely chopped garlic (lehsun)
1/4 cup shredded cabbage
1 tbsp finely chopped spring onions whites and greens
2 tbsp schezuan sauce
1 tsp tomato ketchup
1 tsp soy sauce
1 1/2 tbsp cornflour dissolved in 1 cup of water
a pinch of sugar
salt to taste
a pinch of freshly ground black pepper (kalimirch) powder
1 to 2 drops orange-red food colour dissolved 1 tbsp of water

Other Ingredients For Triple Schezuan Rice
1 cup crispy fried noodles

For The Garnish
1 tbsp finely chopped spring onions greens
Method
For the rice and noodles

    For the rice and noodles
  1. Heat the oil in a wok or broad non-stick pan, till it smokes, add the celery and garlic and sauté on a high flame for a few seconds.
  2. Add the spring onions, cabbage and carrots and sauté on a high flame for 1 to 2 minutes.
  3. Add the schezuan sauce, mix well and cook on a medium flame for 1 minute.
  4. Add the rice, noodles and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.

For the schezwan gravy

    For the schezwan gravy
  1. Heat the oil in a wok or a broad non-stick pan, till it smokes, add the ginger, garlic and sauté on a high flame for a few seconds.
  2. Add the cabbage, and spring onions and sauté on a high flame for 1 to 2 minutes.
  3. Add the schezuan sauce, tomato ketchup and soy sauce, mix well and cook on a medium flame for 1 minutes.
  4. Add the cornflour-water mixture, salt, sugar and pepper, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Keep aside.

How to serve triple schezwan rice

    How to serve triple schezwan rice
  1. Warm the rice and noodles and gravy.
  2. Take a serving plate and put the rice and noodles at the bottom, put 3/4th cup of the crispy fried noodles, top it with the gravy and finally sprinkle the 1/4th cup fried noodles.
  3. Serve the triple schezwan rice immediately garnished with spring onion greens.

Triple Schezwan Rice Video by Tarla Dalal

Triple Schezwan Rice, Mumbai Roadside Recipe recipe with step by step photos

Other Chinese recipes:

  1. We have a huge collection of Indo-Chinese recipes on our website. So, apart from Triple Schezuan Rice you can also try out recipes like:

To boil the noodles for Schezwan Rice:

  1. In a deep non-stick pan, add enough water to boil the noodles and add the oil to it.
  2. Now add salt to taste. We add the salt at this stage as it not only helps the water come to a boil faster but also gives flavor to the noodles.
  3. Once it starts boiling, add the noodles. Take about 70g of raw noodles to make 1 cup of boiled noodles.
  4. Cook on a medium flame for 6 to 8 minutes, while stirring occasionally. The noodles should be cooked until they are al dente i.e. cooked to be firm to the bite and should not be mushy or pasty. 
  5. Drain using a strainer and throw the water away. 
  6. Refresh the noodles under cold water. This ensures that they stop cooking.
  7. Transfer to a plate and spread them so that they cool down.
  8. Drizzle 1/2 tsp of oil over the noodles to prevent sticking.
  9. Toss them lightly with your hands. Oil prevents the noodles from stickin to each other.
  10. Cover with a plate and keep aside.

To make the rice for Schezwan Rice:

  1. Wash about 3/4 cup raw rice with water.
  2. Transfer to a bowl and soak for about 30 miutes.
  3. Drain and keep aside.
  4. Boil 4 cups of water in a deep non-stick pan.
  5. Add salt to taste. Adding salt while boiling the rice helps the rice absorb the flavor of the salt.
  6. Also add 1 tbsp of oil to this. This prevents the rice grains from sticking to each other.
  7. Add the rice to the boiling water and mix well.
  8. Cook on a medium flame for 8 to 10 minutes or till the rice is 85% cooked, while stirring occasionally.
  9. Strain it using a strainer and let the water drain out. This will give you around 2 cups after cooking. Do not overcook the rice or else they will turn sticky and mushy.
  10. Pour some cold water on the rice to stop further cooking. Let all the water from the rice drain out ensuring that the rice does not contain any moisture.
  11. Spread the cooked Rice on a flat surface or a big plate and allow it to cool. Keep aside.

For the rice and noodles:

  1. Take a wok or broad non-stick pan and heat the oil in it, till it smokes.Add the celery to give the rice and noodles a mild spicy flavor.
  2. Add the garlic for the desired pungency.
  3. Sauté on a high flame for a few seconds.
  4. Add the spring onions.  Almost all Indo-Chinese recipes make use of spring onions.
  5. Now, add the cabbage for the required crunchiness.
  6. Finally, add the carrots. Carrots with impart their mild sweet flavour to the Triple Schezuan Rice.
  7. Sauté on a high flame for 1 to 2 minutes.
  8. Add the schezuan sauce. You can either use store bought Schezuan sauce or learn to make schezuan sauce at home.
  9. Mix well and cook on a medium flame for 1 minute.
  10. It’s now time to add the rice.
  11. Similarly, add the noodles.
  12. Add the salt to taste.
  13. Mix gently with the help of 2 flat spoons or toss gently if you are using a wok.
  14. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.

To make the gravy for Triple Schezwan Rice:

  1. Take a bowl and add the corn flour to it.
  2. Fill it up with 1 1/2 cup of water. 
  3. Whisk it up well till no lumps remain. This mixture is called slurry and is used as a thickening agent for the gravy.
  4. Heat the oil in a wok or a broad non-stick pan till it smokes. All Chinese dishes are cooked on a high flame to give a slightly smoky flavor and to seal the flavor of the vegetables which you are going to use in the recipe.
  5. Add the ginger.
  6. Now, add garlic. Both of these are essential in Chinese cooking.
  7. Sauté on a high flame for a few seconds till the release their aroma.
  8. Add the cabbage for their crunchiness.
  9. Also, add spring onions.
  10. Sauté on a high flame for 1 to 2 minutes.
  11. Add the schezuan sauce. This is the key ingredient of our recipe.
  12. Add the tomato ketchup. It gives mild sweetness present in Indo-Chinese recipes.
  13. Now, add the soy sauce for its lovely color and umami flavour.
  14. Mix well and cook on a medium flame for 1 minute.
  15. Add the corn flour-water mixture. Always, stir before adding it as cornflour tends to settle down if the mixture is kept aside for too long. This will help to thicken the gravy. Add the salt to taste and pepper to spice up the gravy of your Triple Schezuan Rice. 
  16. Add sugar to balance the saltiness.
  17. Mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Keep aside.

How to serve Triple Schezwan Rice

  1. Right before serving Triple Schezwan Rice, heat the rice and noodles and gravy.
  2. Take a serving plate and spread the rice and noodles, evenly at the bottom.
  3. Now put the 3/4th cup of the crispy fried noodles on top of the rice. You can easily make the crispy fried noodles at home.
  4. Top it up generously with the gravy.
  5. Finally, sprinkle the remainig 1/4th cup of the crispy fried noodles.
  6. Garnish with spring onions. Serve the Triple Schezwan Rice hot.
Accompaniments

Hot and Sour Soup ( Mumbai Roadside Recipes ) 
Manchow Noodle Soup 

Nutrient values (Abbrv) per serving
Energy741 cal
Protein12.5 g
Carbohydrates104.7 g
Fiber4.6 g
Fat30.3 g
Cholesterol0 mg
Sodium321 mg

RECIPE SOURCE : Mumbai's Roadside SnacksBuy this cookbook

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