🔍 Ingredients

  • Base: Cooked Basmati/Long grain rice (cooled) – 250g
  • Veggies (Finely Chopped): Carrots (2 tbsp), French beans (2 tbsp), Cabbage (2 tbsp), Spring onion greens & whites (2 tbsp)
  • Aromatics & Fats: Refined oil (2 tbsp), Finely chopped garlic (1 tbsp), Finely chopped ginger (1/2 tbsp)
  • Seasoning & Sauces: Light soy sauce (1 tbsp), White pepper powder (1/2 tsp), Vinegar (1/2 tbsp), MSG/Aromat powder (1/2 tsp, optional), Salt to taste

🔍 Ingredients

  • Base: Cooked Basmati/Long grain rice (cooled) – 250g
  • Veggies (Finely Chopped): Carrots (2 tbsp), French beans (2 tbsp), Cabbage (2 tbsp), Spring onion greens (2 tbsp)
  • Aromatics & Fats: Refined oil (2 tbsp), Finely chopped garlic (1.5 tbsp - needs more garlic), Finely chopped ginger (1/2 tbsp)
  • Seasoning & Sauces: Schezwan Sauce (2 to 3 tbsp), Light soy sauce (1/2 tbsp), Vinegar (1/2 tbsp), White pepper powder (1/4 tsp), Salt to taste

🔍 Ingredients

  • Base: Cooked Basmati/Long grain rice (cooled) – 250g
  • Veggies (Julienned/Thin strips): Carrots, Cabbage, French beans, Bell peppers (red/yellow/green) – 1/2 cup total
  • Crunch & Garnish: Cashew nuts (5-6 pieces, broken/fried), Raisins (5-6 pieces, optional), Spring onions
  • Aromatics & Fats: Refined oil (2 tbsp), Chopped garlic and ginger (1 tbsp total)
  • Seasoning & Sauces: Madras Curry Powder or Turmeric (1/2 tsp for yellow color), Tomato ketchup (1/2 tbsp), Red chili sauce (1 tbsp), Soy sauce (1/2 tbsp), Vinegar (1/2 tbsp), Sugar (a pinch), Salt to taste

🔍 Ingredients

  • Base: Cooked Basmati/Long grain rice (cooled) – 250g
  • Main Hero: Button Mushrooms (sliced) – 100g (about 5-6 large mushrooms)
  • Veggies: Carrots (1 tbsp), French beans (1 tbsp), Spring onions (2 tbsp)
  • Aromatics & Fats: Refined oil or Butter (2 tbsp), Finely chopped garlic (1 tbsp - pairs great with mushrooms)
  • Seasoning & Sauces: Dark soy sauce (1 tbsp - gives a deeper color), Green chili sauce (1/2 tbsp), Black pepper powder (1/2 tsp), Salt to taste

🔍 Ingredients

  • For the Rice Base:
  • Cooked Rice (150g) + Cooked Hakka Noodles (50g) tossed together
  • Finely chopped mix veg (Cabbage, Carrot, Beans) – 3 tbsp
  • Schezwan sauce (1.5 tbsp), Soy sauce (1/2 tbsp), Oil, Garlic, Ginger, Salt
  • For the Crunchy Topping:
  • Crispy Fried Noodles – 1 small bowl (Deep-fried boiled noodles)
  • For the Schezwan Gravy (Served Separately):
  • Veg stock/Water – 1.5 cups
  • Mixed diced veggies (Carrot, Cabbage, Capsicum, Onion) – 1/2 cup
  • Schezwan sauce (2 tbsp), Tomato ketchup (1 tbsp), Soy sauce (1/2 tbsp), Vinegar (1/2 tsp)
  • Cornstarch slurry (2 tbsp cornflour + 3 tbsp water to thicken)
  • Oil, minced garlic, ginger, green chilies, and salt

🔍 Ingredients

  • Base: Boiled Hakka Noodles (Al dente, tossed in oil to prevent sticking) – 250g
  • Veggies (Julienned/Thin strips): Cabbage (1/4 cup), Carrot (1/4 cup), Capsicum (1/4 cup), Onion (1/4 cup), Spring onions (2 tbsp)
  • Aromatics & Fats: Refined oil (2 tbsp), Finely chopped garlic (1.5 tbsp), Finely chopped ginger (1/2 tbsp)
  • Sauces & Seasoning: Schezwan Sauce (2.5 tbsp), Light soy sauce (1/2 tbsp), Vinegar (1/2 tbsp), White pepper powder (1/4 tsp), Salt to taste

🔍 Ingredients

  • Base: Boiled Hakka Noodles – 250g
  • Veggies (Julienned/Thin strips): Cabbage (1/4 cup), Carrot (1/4 cup), Capsicum (1/4 cup), Onion (1/4 cup), Spring onion greens (2 tbsp)
  • Aromatics & Fats: Refined oil (2 tbsp), Minced garlic (1 tbsp), Minced ginger (1/2 tbsp), Slit green chilies (2)
  • Sauces & Seasoning: Green chili sauce (1 tbsp), Soy sauce (1 tbsp), Vinegar (1/2 tbsp), White pepper powder (1/2 tsp), Salt and Aromat/MSG to taste

🔍 Ingredients

  • Base: Boiled Hakka Noodles – 250g
  • Veggies (Julienned): Cabbage, Carrot, Capsicum, Onions (1 cup total pool)
  • Aromatics & Fats: Refined oil (2 tbsp), Finely chopped garlic (2 tbsp), Chopped ginger (1/2 tbsp), Celery finely chopped (1 tsp - adds authentic restaurant depth)
  • Sauces & Seasoning: Schezwan Sauce (3 tbsp), Dark soy sauce (1/2 tsp for color), Vinegar (1/2 tbsp), Sugar (a tiny pinch to balance the heat), Salt to taste