Name: Triple schezwan rice with gravy recipe by Pooja Jena at BetterButter
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 2
Ingredients: Boiled rice 2 cup; Boiled noodles 1 cup; Boneless chicken 250 gms (for rice cut in small cubes and for gravy medium size cubes); Egg 2; Onion, red bellpepper, capsicum- 1 each cut in cubes; Ginger chopped 1 tsp; Garlic chopped 2 tsp; Schezwan sauce 2 and 1/2 tbsp; Soya sauce 2 tsp; Spring onion chopped 1/2 cup; Tomato sauce 1 tbsp; Vinegar as per your choice; Salt for taste; black pepper powder 1 tsp; Cornflour 1 tsp

Ingredients Serving: 2

Boiled rice 2 cup
Boiled noodles 1 cup
Boneless chicken 250 gms (for rice cut in small cubes and for gravy medium size cubes)
Egg 2
Onion, red bellpepper, capsicum- 1 each cut in cubes
Ginger chopped 1 tsp
Garlic chopped 2 tsp
Schezwan sauce 2 and 1/2 tbsp
Soya sauce 2 tsp
Spring onion chopped 1/2 cup
Tomato sauce 1 tbsp
Vinegar as per your choice
Salt for taste
black pepper powder 1 tsp
Cornflour 1 tsp

Instructions

For the rice:
First we prepare the scramble egg. In a pan, break the egg, sprinkle some black pepper powder, salt and spring onion chopped. Then take it out.
Heat a wok put in 2 tsp oil to heat, add garlic and saute it then add small chicken small cubes.
Saute for a minute. Then add schezwan sauce, soya sauce, vinegar, salt and black pepper powder.
Cook it for a minute. Next, add in boiled rice and boiled noodles. Stir it well. At last sprinkle spring onion chopped and rice is ready.
For the sauce:
First fry the chicken pieces which is marinated with little bit of corn flour, black pepper crushed and salt.
Then heat a wok put oil. In it add ginger and garlic chopped. Saute it for a while.
Then add onion, bell pepper and capsicum cut in cube shape.
Then add schezwan sauce and tomato sauce and salt a little bit.
Add 1 cup water, when it starts boiling add soya sauce and little black pepper powder. Then add in the chicken.
At last sprinkle spring onion. Your gravy is ready.
Serve warm for best taste.

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