Veg triple schezwan fried rice |Indian schezwan sauce recipe

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 soy 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.

I prepared this dish during a Facebook live show  in collaboration with two International bloggers Giangi Townsend and Azlin Bloor.

Ingredients

Schezwan sauce (Indian style) make ahead and store

• 5 to 6 Kashmiri chilies
• 8 to 10 spicy red chilies
• 1 tbsp local sichuan pepper(tirphal)
• 1 shallot chopped
• 2 tbsp chopped garlic
• 3 to 4 tbsp of oil
• 1 tbsp vinegar
• Salt to taste
• 1 tbsp sugar
• 1 tbsp tomato ketchup

Main ingredients

• 1 cup boiled rice
• 1 packet boiled noodles
• 1 onion sliced
• 8 to 10 garlic finely chopped
• 1 carrot cut into strips
• 1 bell pepper cut into strips
• 1 cabbage shredded
• Beans cut into slits
• 2 tbsp schezwan sauce
• 2 green chilies chopped
• 1 tbsp celery stalk finely chopped

Gravy

• 1 onion sliced
• 2 garlic crushed
• 1 tbsp soy sauce
• 1 tbsp tomato ketchup
• 1 tbsp schezwan sauce
• 1 tbsp cayenne pepper
• oil 1 tbsp
• 1/2 cup water
• 2 tbsp cornflour dissolved
• 1 tbsp spring onion chopped

Preparations

Making Schezwan sauce

• Soak the chilies in warm water for at least an hour and boil them till tender
• Strain them and separate the water.
• Roast the local Sichuan peppers or tirphal
• Grind the chilies and Sichuan peppers into a smooth paste.
• Heat oil, fry onions and garlic and celery
• Add the paste and cook till rawness disappear
• Add salt ,vinegar and sugar to taste
• Add tomato ketchup and simmer in oil
• Then cool this mixture and again grind into a smooth paste
• Store in refrigerator

Noodles and rice

Gravy

Fried noodles

• Heat oil in the pan
• Fry the boiled noodles till crispy in batches

Assemble

Print

Triple Schezwan fried 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 soy sauce based gravy and topped with fried noodles.

READ  Veg Timpano | Vegetarian pot pie

Course brunch, Main Course

Cuisine Indo chinese

Keyword chinese fried rice, fried rice, noodles recipe, schezwan sauce

Prep Time 30 minutes

Cook Time 20 minutes

Servings 3 persons

Author indrani

Ingredients

Recipe Ingredients

Schezwan sauce (Indian style) make ahead and store

• 5 to 6 Kashmiri chilies
• 8 to 10 spicy red chilies
• 1 tbsp local sichuan pepper tirphal
• 1 shallot chopped
• 2 tbsp chopped garlic
• 3 to 4 tbsp of oil
• 1 tbsp vinegar
• Salt to taste
• 1 tbsp sugar
• 1 tbsp tomato ketchup

Main ingredients

• 1 cup boiled rice
• 1 packet boiled noodles
• 1 onion sliced
• 8 to 10 garlic finely chopped
• 1 carrot cut into strips
• 1 bell pepper cut into strips
• 1 cabbage shredded
• Beans cut into slits
• 2 tbsp schezwan sauce
• 2 green chilies chopped
• 1 tbsp celery stalk finely chopped

Gravy

• 1 onion sliced
• 2 garlic crushed
• 1 tbsp soy sauce
• 1 tbsp tomato ketchup
• 1 tbsp schezwan sauce
• 1 tbsp cayenne pepper
• oil 1 tbsp
• 1/2 cup water
• 2 tbsp cornflour dissolved
• 1 tbsp spring onion chopped

Instructions

Preparations

Making Schezwan sauce

1. Soak the chilies in warm water for at least an hour and boil them till tender
2. Strain them and separate the water.
3. Roast the local Sichuan peppers or tirphal
4. Grind the chilies and Sichuan peppers into a smooth paste.
5. Heat oil, fry onions and garlic and celery
6. Add the paste and cook till rawness disappear
7. Add salt ,vinegar and sugar to taste
8. Add tomato ketchup and simmer in oil
9. Then cool this mixture and again grind into a smooth paste
10. Store in refrigerator

Noodles and rice

1. Boil noodles
2. Par boil rice
3. Fry onion garlic and celery
4. Add veggies ,fry on high flame
5. Add the noodles and rice and fry on high flame
6. Add the Schezwan sauce
7. Mix with a ladle
8. Add salt and sugar to taste
9. Sprinkle spring onions and green chilies

Gravy

1. Fry garlic, onion
2. Add soy sauce and chili sauce
3. Add the corn starch slurry and cook
4. Sprinkle spring onions

Fried noodles

1. Heat oil in the pan
2. Fry the boiled noodles till crispy in batches

Assemble

1. Arrange the rice and noodles
2. Make a well in the middle
3. Pour the gravy or keep a bowl in the middle with gravy in it.
4. Top with fried noodles
5. Sprinkle spring onions

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