Triple schezwan rice with gravy Recipe

Cooking Directions

• STEP 1.Start by cooking the rice until it's 70% done. Drain and set aside.
• STEP 2.In a wok or large pan, heat oil and sauté garlic and ginger until fragrant.
• STEP 3.Add chopped vegetables like carrots, bell peppers, and cabbage. Stir-fry until they are slightly tender.
• STEP 4.Push the vegetables to one side of the pan and crack eggs into the empty space. Scramble the eggs and mix them with the vegetables.
• STEP 5.Add the cooked rice to the pan and stir-fry everything together.
• STEP 6.Next, add Schezwan sauce, soy sauce, vinegar, and salt. Mix well to coat the rice and vegetables.
• STEP 7.In a separate pan, prepare the gravy by heating oil and sautéing garlic and ginger.
• STEP 8.Add chopped onions and cook until they turn translucent.
• STEP 9.Add chopped tomatoes, tomato ketchup, Schezwan sauce, soy sauce, and salt. Cook until the tomatoes are soft and the mixture thickens.
• STEP 10.Add water or vegetable stock to adjust the consistency of the gravy.
• STEP 11.Serve the Triple Schezwan Rice hot, topped with the gravy and garnished with spring onions.

Cooking Tips

• You can customize the vegetables according to your preference. Other options include mushrooms, baby corn, and peas.
• For a non-vegetarian version, you can add cooked chicken, shrimp, or tofu to the dish.
• Adjust the spiciness of the dish by adding more or less Schezwan sauce.
• To make the rice more flavorful, you can cook it with a dash of soy sauce and vinegar.
• Garnish the dish with some fried noodles for added crunch and texture.

Storage and Serving

• Triple Schezwan Rice with Gravy is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a pan or microwave, adding a little water if needed to prevent drying out.
• You can serve this dish as a main course for lunch or dinner, or as a party appetizer.