Crunchy Chinese Rice Bhel Cups
45 Minutes
Indian / Indian Fusion
8 Small Cups
Ingredients
Schezwan Fried Rice:
- 2 1/2 cups cooked rice
- 2 tbsp oil
- 1 tsp ginger, minced
- 2 tsp garlic, minced
- 1 tbsp cilantro with tender stems, finely chopped
- 1/4 cup onions, chopped
- 1/4 cup mixed color bell peppers, chopped
- 2 tbsp carrots, finely chopped
- 2 tbsp cabbage, finely chopped
- 1/4 cup edamame
- 1/2 cup tofu or paneer, sauteed
- 1 tbsp Schezwan sauce
- 2 tsp tomato ketchup
- 1 tsp vinegar
- 1/4 tsp white pepper
- salt, to taste
- 2 tbsp green onions, finely chopped
Crispy Noodles:
- 2 cups boiled noodles
- 1 tbsp cornstarch
- 2 to 3 tsp oil, as needed to coat the noodles
Chinese Bhel Topping:
- crispy noodles
- 1/2 cup onions , chopped
- 1/4 cup mixed color bell peppers , chopped
- 2 tsp Schezwan sauce
- 1 tsp hot sauce
- 2 tsp tomato ketchup
- 1 1/2 tsp light soy sauce
- 1 tsp vinegar
- 1/4 cup green onions, finely chopped
Garnish:
- black and white sesame seeds
- microgreens
- chili threads
Preparation
- Start by cooking rice until the grains are long, fluffy, and separate. Once cooked, spread the rice on a plate or tray and let it air dry a little. This helps the grains stay separate when stir frying. You can also use day-old rice for this recipe.
- To make the Schezwan fried rice, heat oil in a hot wok. Add ginger, garlic, and cilantro stems. Sauté for a few seconds until fragrant.
- Add onions, bell peppers, carrots, cabbage, edamame, and tofu or paneer. Toss everything on high heat for a minute or two. The vegetables should stay slightly crisp and colorful.
- Add Schezwan sauce, tomato ketchup, vinegar, white pepper, and salt. Mix well.
- Add the cooked rice and toss gently so the rice is coated with the sauces but the grains remain light and separate. Finish with chopped green onions and keep aside.
- For the crispy noodles, take boiled noodles in a bowl and toss them with cornstarch and 2 to 3 tsp oil, just enough to coat the noodles lightly.
- Air fry at 350°F / 175℃ for 5 minutes, opening and tossing 2 to 3 times in between, or until the noodles are golden brown and crispy. You can place a light weight on top while air frying so the noodles stay in place and crisp up evenly.
- Once the noodles are crisp, toss them with onions, bell peppers, Schezwan sauce, hot sauce, tomato ketchup, light soy sauce, vinegar, and green onions to make a quick Chinese bhel topping.
- To assemble, fill each cup about three-fourths full with the Schezwan fried rice.
- Top with the crunchy Chinese bhel and garnish with black and white sesame seeds, microgreens, and chili threads.
- Serve immediately for the best crunch. These cups can also be served warm or at room temperature.
