Veg Triple Schezwan Fried Rice Recipe
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Full written recipe for Triple Schezwan Fried Rice Recipe
Prep time: 25-30 minutes
Cooking time: 15-20 minutes
Serves: 4-5 people
For cooked Red chilli paste Ingredients:
Kashmiri red chillies 12-15 nos.
Hot water to soak
Oil 1/3rd cup
Vinegar 1 tbsp
Method:
Remove the stem and cut the chillies from the centre to remove the seeds, further discard the seeds & soak the chillies in hot water for at least 30 minutes, you can also keep them soaked overnight.
After soaking add the chillies to the grinding jar and grind to a fine paste, add some water if required while grinding, make sure the paste is not too thin.
Set a wok on high flame, add oil and allow the oil to heat enough, further add the red chilli paste & cook on medium-high heat & stir continuously while cooking.
Initially while cooking, the chilli paste will soak all the oil, you have to cook until the oil separates completely from the chilli paste.
You’ll notice as the chilli paste is cooked, the texture will turn grainy.
Add vinegar in order to increase its shelf life, mix well and cook for a minute, switch off the flame and keep aside to be used later. The oil on the top can be used as a chilli oil while cooking.
For fried noodles Ingredients:
Boiled noodles as required
Corn flour as required
Salt to taste
Method:
Add some cornflour over the boiled noodles, coat well with light hands, add salt to taste and mix well.
Set oil in a wok for frying, fry the cornflour coated noodles in hot oil, until crisp & golden brown, remove on an absorbent paper, your crispy fried noodles are ready, you can fry them in bulk and store in an airtight container & later can consume it with soup or triple rice, just the way we will do in this recipe.
For Schezwan rice Ingredients:
Oil 2 tbsp
Onions 1/4th cup (chopped)
Garlic 1 tbsp
Ginger ½ inch (chopped)
Green chillies 2-3 nos. (chopped)
Carrots ½ cup (chopped)
French beans ½ cups (chopped)
Cooked red chilli paste 1-2 tbsp
Ketchup 2 tsp
Light soy sauce 1 tsp
Vinegar ½ tsp
Sugar a pinch
White pepper a pinch
Salt to taste
Cooked rice 4 cups
Boiled noodles a handful
Spring onion greens & bulbs 1/4th cup (chopped)
Spring onion greens (for garnish)
Method:
Set a wok on high flame, add oil & let it heat nicely, further add chopped onions, garlic, ginger & green chillies, stir & cook on high flame for 1-2 minutes.
Further add the carrots & french beans, stir & cook on high flame for 1-2 minutes.
Now add the cooked red chilli paste, sauces & salt & white pepper powder to taste, stir & cook for a minute on high flame.
Further add cooked rice, noodles & spring onions greens with its bulbs, stir well & cook for a minute.
Finish with some freshly chopped spring onion greens, your Schezwan fried rice is ready, serve hot with the Schezwan Manchurian.
For Schezwan manchurianIngredients:
For Manchurian ball:
Cabbage 2 cups (chopped)
Carrots 1 cup s(chopped)
French beans ½ cup (chopped)
Spring onion greens 1/4th cup
Ginger 1 tbsp (chopped)
Garlic 1 tbsp (chopped)
Red chilli sauce 1 tbsp
Light soy sauce 1 tsp
Green chilli paste 2 tsp
Salt to taste
White pepper a large pinch
Butter 1 tbsp
Refined flour 2 tbsp
Cornflour 3 tbsp
Oil for frying
For Schezwan gravy:
Oil 2 tbsp
Onions 1/4th cup (chopped)
Garlic 1/3rd cup (chopped)
Ginger 1 tbsp (Chopped)
Green chillies 1-2 nos. (chopped)
Coriander stems 1 tbsp (chopped)
Cooked red chilli paste 3-4 tbsp
Tomato ketchup 5 tbsp
Light soy sauce 1 tsp
Vinegar 1 tsp
Green chilli paste 2-3 tsp
Sugar 1 tsp
White pepper powder a pinch
Salt to taste
Vegetable stock/hot water 400-500 ml
Corn flour 1 tbsp + water 50 ml
Veggies:
Cabbage ½ cup (shredded)
Capsicum ½ cup (julienned)
Carrot ½ cup (julienned)
Spring onions greens & bulbs ½ cup (chopped)
Spring onion greens (garnish)
Method:
For frying Manchurian balls, add the veggies, sauces, seasoning & butter in a mixing bowl, mix well and further add refined flour and cornflour, mix and combine well, while squeezing the mixture lightly. You can adjust the addition of refined flour and cornflour depending on the moisture level of the veggies, if you feel the mixture has too much moisture you can do little more, but make sure you do not squeeze too much.
After resting, dip your hands in water and take a spoonful of mixture and roughly shape into balls, by the time you shape, set oil for deep frying.
When the oil is hot, around 160℃ -170℃, deep fry the Manchurian balls on medium flame until crisp and golden brown, so it gets cooked from inside, do not fry them on low heat or high heat throughout the frying process. Remove them on absorbent paper. Keep aside to be used later in the gravy.
For gravy, set another wok on high flame, add oil & let it heat nicely, further add chopped onions, garlic, ginger, green chillies, and coriander stems, stie & cook on high heat for 1-2 minutes, or until the garlic is slightly cooked.
Add the cooked red chilli paste, other sauces, green chilli paste, sugar, white pepper powder & salt to taste, stir & cook for 1-2 minutes on high heat.
Add vegetable stock/hot water and stir well and bring to a boil.
In a small bowl, add cornflour & water and mix to make a slurry, add the slurry to the wok and cook until the sauce thickens slightly, you can adjust the quantity of cornflour depending on how thick or thin you want your Schezwan gravy to be.
Now add the veggies, stir & cook for a minute on high flame.
Once the gravy is done, add the fried Manchurian balls and cook for 1-2 minutes, finish with freshly chopped spring onion greens, your Schezwan Manchurian is ready! Serve immediately serve with hot Schezwan fried rice.
Make sure to add fried balls just when you're about to serve, keeping the balls in gravy for a long time will make them soggy.
Your triple Schezwan rice is ready, serve them hot along with some crispy noodles.
Thanks for watching.
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