Triple Schezwan Rice Recipe Kit Recipe

About this recipe

Elevate your meal with our Triple Schezwan Rice Recipe Kit, a fiery and flavorful fusion of Chinese and Indian cuisines! This kit includes all the essentials to create a spicy and tangy dish, combining cooked rice, hakka noodles, and a medley of fresh vegetables. Enhanced with aromatic garlic, ginger, and a blend of sauces like dark soya, tomato ketchup, and red chilli, this dish is a perfect balance of heat and flavor. Garnished with dried red chillies and spring onions, it's a feast for your taste buds. Order Now on the AnyFeast website or app and bring the bold flavors of Triple Schezwan Rice to your table! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 1 kg Basmati Rice
• 500 g Onion
• 250 g Carrot
• - Bell Peppers
• 250 g French Beans
• 190 g Schezwan Sauce
• 200 g Table Salt
• 190 ml White Cooking Vinegar
• 500 g Sugar
• 500 Ml Champion Oil
• 90 g Dark Soy Sauce

Instructions

1. 1. Gather all ingredients: 1 cup basmati rice, 2 cups water, 1 tbsp oil, 1 medium onion (finely chopped), 1 medium carrot (finely chopped), 1/2 cup green beans (finely chopped), 1/2 cup bell peppers (finely chopped), 1/4 cup spring onions (chopped), 2 tbsp Schezwan sauce, 1 tbsp soy sauce, 1 tsp vinegar, 1/2 tsp sugar, salt to taste, and 1 tsp sesame seeds (optional).
2. 2. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain.
3. 3. In a medium-sized pot, add 2 cups of water and a pinch of salt. Bring to a boil, then add the drained rice. Cook the rice on medium heat until it is 90% cooked (al dente). Drain any excess water and set aside.
4. 4. Heat 1 tbsp oil in a large pan or wok over medium heat. Add the finely chopped onion and sauté until it turns translucent.
5. 5. Add the finely chopped carrot, green beans, and bell peppers to the pan. Stir-fry the vegetables for 3-4 minutes until they are slightly tender but still crisp.
6. 6. Add 2 tbsp Schezwan sauce, 1 tbsp soy sauce, 1 tsp vinegar, and 1/2 tsp sugar to the vegetables. Mix well to coat the vegetables evenly with the sauces.
7. 7. Add the cooked rice to the pan and gently toss everything together until the rice is well coated with the Schezwan sauce and vegetables are evenly distributed.
8. 8. Taste and adjust the seasoning with salt if needed. Cook for an additional 2-3 minutes, stirring occasionally to prevent sticking.
9. 9. Garnish the Triple Schezwan Rice with chopped spring onions and sesame seeds (optional) before serving.
10. 10. Serve hot as a main dish or as a side with your favorite Indo-Chinese appetizers.