Triple Fried Rice | How to make Triple Fried Rice

By Karuna Sanghvi  |  8th Nov 2016  |  
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  • Photo of Triple Fried Rice by Karuna Sanghvi at BetterButter
Triple Fried Riceby Karuna Sanghvi
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About Triple Fried Rice Recipe

We get this dish from the club around the corner near my house.

Triple Fried Rice, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Triple Fried Rice is just mouth-watering. This amazing recipe is provided by Karuna Sanghvi. Be it kids or adults, no one can resist this delicious dish. How to make Triple Fried Rice is a question which arises in people's mind quite often. So, this simple step by step Triple Fried Rice recipe by Karuna Sanghvi. Triple Fried Rice can even be tried by beginners. A few secret ingredients in Triple Fried Rice just makes it the way it is served in restaurants. Triple Fried Rice can serve 3 people. So, the next time you have a get together or a party at home, don't forget to check and try out Triple Fried Rice.

Triple Fried Rice

Ingredients to make Triple Fried Rice

  • 2 tbsp rice
  • 2 tbsp short noodles or broken hakka noodles
  • water as required
  • 1 cup frozen veggies or mixed vegetables (a mix of carrot, beans, peas (optional), cauliflower and cabbage)
  • 1/4 cup sliced cabbage
  • 1/4 cup sliced spring onion
  • 3-4 cloves chopped garlic
  • 1 whole star anise
  • 2 tsp chinese schezwan masala (I used Ching's. A good substitution is chaat masala.)
  • 1 tsp chilli powder
  • 1 tsp vinegar
  • 1 tsp tomato ketchup or tomato puree
  • 1 tsp chinese red chilli sauce (I used Ching's)
  • 1 tsp green chilli sauce (I used Ching's)
  • 1 tbsp light soya sauce
  • 1 tbsp lime juice
  • salt to taste

How to make Triple Fried Rice

  1. Thaw the vegetables if frozen. If not, chop them nicely. The prep time will vary accordingly.
  2. Boil water with salt and a tsp of oil in it. Once it reaches a boiling point, add in the noodles. Cook it for 10 minutes and strain in a colander. Then pour in cold water into the colander.
  3. At the same time, on a parallel burner, steam the rice and keep it aside.
  4. In a large wok, add some sesame oil to heat. Then add in the star anise and chopped garlic. Cook till the garlic is fried.
  5. Next, add in the chilli powder and wait till the oil turns red and the powder almost disappears.
  6. Now add in the veggies, including the onions. Stir fry it for 2-3 minutes. (This varies as per the use of frozen or fresh veggies. Fresh veggies may require at least 5 minutes to cook properly.)
  7. Now, add a bit of salt. Then add in the boiled noodles and steamed rice. Mix it well with the veggies. Then lower the heat to simmer.
  8. Next, add in the vinegar, red chilli sauce, green chilli sauce, schezwan spice powder and soya sauce. Also add in the tomato ketchup or puree, if using. Mix it well together.
  9. Adjust the salt consistency as per taste. Then add in the lime juice.
  10. Serve it steaming hot. (Ideally serve it with a bit of table soya or chilli sauce to add on top. It depends on your spice preference.)

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