Veg Triple Schezwan Rice Recipe | Triple Schezwan Fried Rice | Indo Chinese Recipes | Varun Inamdar

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Learn How To Make Veg Triple Schezwan Fried Rice Recipe from The Bombay Chef – Varun Inamdar only on Rajshri Food. Make this Indo Chinese Recipe at home and share with us your experiences in the comments section below.

Click on the following link for Schezwan Sauce Recipe:-

*Schezwan Fried Rice with noodles*
2 cups ¾th cooked, long grain rice
¼ cup Cooked noodles
¼ cup french beans chopped
¼ cup carrot, chopped
¼ cup cabbage, chopped
1 tbsp. Ginger garlic green chilly crushed
¼ chopped spring greens
1 tsp. Soy sauce
2 tbsp. Oil
Salt, to taste
3 tbsp. Schezwan sauce

*Schezwan Manchurian gravy*
For Manchurian balls:
½ cup Cabbage, chopped
¼ cup Carrot, chopped
1 tbsp. Ginger-garlic-green chilli paste
1 tbsp. Corn flour
2 tbsp. Refined flour
1 tbsp. Soy sauce
1 tbsp. Chilli sauce
1 tsp. Salt
½ tsp. Pepper

Oil for frying

*Schezwan Gravy*
4 tbsp. Schezwan sauce
½ cup Water
Salt, as required
Pepper, as required
1 tbsp. Cornstarch

– In a bowl thoroughly mix the Manchurian balls ingredients and make marble sized balls of it.
– Fry these balls until brown on a moderate flame for 3 minutes and on high flame for 1 minute.
– In a wok heat oil and add ginger-garlic-green chilli and once it sizzles add half the quantity of vegetables to it.
– Toss on a high flame for 30-40 seconds and add parboiled rice, salt, black pepper, dark soy, schezwan sauce and toss.
– Now add spring greens, cooked noodles, give it a final toss and transfer this to a bowl.
– In the same wok, heat oil on a high flame and add the reserved quantity of vegetables to it.
– Add the schezwan sauce, water, salt, black pepper and stir.
– Now add water to cornstarch and pour it in the gravy followed by the Manchurian balls keeping few aside for garnish. Stir.
– Finally, add the spring onions and turn the flame off.
– Assemble the dish as shown in the video and serve.

Delicious Veg Triple Schezwan Rice is ready to eat!


Host: Varun Inamdar
Director: Vaibhav Dhandha
Camera: Kavaldeep Singh Jangwal, Pratik Gamre, Spandan Rout, Akshay Sawant
Editing: Dinesh Shetty
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited

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minal Churiwala says:

Hey varun grt reciepie ….wish u could marry me n make all the dishes for me …hahah juzz a dream …lots of love

Pushpa Gupta says:

Its to complicated 😥😥

Papi Chulo says:

Way more healthy than what we eat the restaurant. Great recipe..

priya das says:

So much yummiiii….. its awesome sir….😍

Heart hacker says:

nycccc love u sir

Pranav Shah says:

Where do you work Varun?

Minakshi Sarma says:

it's looking very yummy

Lata Joshi says:


Techy World says:

Fuck u bitch

kirankkadam says:

ईनामदार साहेब एकदम झकास.

David joseph says:

Bro anything nonveg

P Bina Raj says:

Generally Indian style of cooking Chinese recipe is not my way….. But this is quiet good. Made simple and not too many ingredients… worth trying it

BlackfireVatsal says:

Looks so tempting

Mehajabeen Md says:

Tried it today….grt recepie…

Amrutha Krishna says:

I can’t tell the way I m inspired with u r recipes…n my son loves them….best chef Mr. varun

Swati Srivastava says:

Dammm marvellous. . 👌

ayushi patni says:

Yucks! Looks so oily, fried, unhealthy! 🤢

varsha raaga says:

Very delicious recipe…..😊 i liked ur cooking style.thanku varun bhayya……

Priyanka Das says:

Varun sir..u said that adding hot water make the cornflour mixture into can we use that for making jelly n pannacotta instead of gelatin

rigoukitke says:

I like this chef so much!! Have tried some of his recipes and turned out deliciousss

ritu bhimanee says:

hi …. can u plz tell me wat else can I use in jain version

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