Veg Triple Schezwan Rice / Triple Schezwan Fried Rice / Indo Chinese Recipes / Varun Inamdar

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Dec. 14, 2017

Learn How To Make Veg Triple Schezwan Fried Rice Recipe from The Bombay Chef - Varun Inamdar only on Rajshri Food.


Long grain rice 2 Cup (32 tbs)
Cooked noodles 1/4 Cup (4 tbs)
French beans 1/4 Cup (4 tbs)
Carrot 1/4 Cup (4 tbs)
Cabbage 1/4 Cup (4 tbs)
Crushed ginger garlic green chilly 1 Tablespoon
Spring greens 1/4 Cup (4 tbs)
Soy sauce 1 Teaspoon
Oil 2 Tablespoon
Salt To Taste
Schezwan sauce 3 Tablespoon
For manchurian balls:
Cabbage 1/2 Cup (8 tbs)
Carrot 1/4 Cup (4 tbs)
Ginger garlic
Corn flour 1 Tablespoon
Refined flour 2 Tablespoon
Soy sauce 1 Tablespoon
Chilli sauce 1 Tablespoon
Salt To Taste
Pepper 1/2 Teaspoon
Oil 2 Cup (32 tbs) (For deep frying)
Schezwan gravy:
Schezwan sauce 4 Tablespoon
Water 1/2 Cup (8 tbs)
Salt To Taste
Pepper To Taste
Cornstarch 1 Tablespoon



1. In a bowl thoroughly mix the Manchurian balls ingredients and make marble sized balls of it.

2. Fry these balls until brown on a moderate flame for 3 minutes and on high flame for 1 minute.

3. In a wok heat oil and add ginger-garlic-green chilli and once it sizzles add half the quantity of vegetables to it.

4. Toss on a high flame for 30-40 seconds and add parboiled rice, salt, black pepper, dark soy, schezwan sauce and toss.

5. Now add spring greens, cooked noodles, give it a final toss and transfer this to a bowl.

6. In the same wok, heat oil on a high flame and add the reserved quantity of vegetables to it.

7. Add the schezwan sauce, water, salt, black pepper and stir.

8. Now add water to cornstarch and pour it in the gravy followed by the Manchurian balls keeping few aside for garnish. Stir.

9. Finally, add the spring onions and turn the flame off.


10. Assemble the dish as shown in the video and serve. Delicious Veg Triple Schezwan Rice is ready to eat!

Recipe Summary

Difficulty Level: Bit Difficult
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4