Fried rice is always a crowd pleaser, but this time we’re giving it a fun, crunchy, party-style makeover with these Indo-Chinese Rice Bhel Cups!

WATCH HOW TO MAKE INDO-CHINESE RICE BHEL CUPS:

Fragrant basmati rice is tossed into a quick Schezwan-style fried rice with colorful vegetables, tofu or paneer, edamame, and bold Indo-Chinese flavors. To make it extra fun, we top it with a crunchy Chinese bhel made with crispy noodles, onions, peppers, and all our favorite sauces.

Served in little cups, these are colorful, easy to pick up, and perfect for summer entertaining, picnics, game day gatherings, grazing tables, or graduation parties. They’re playful, flavorful, and such a cute way to serve fried rice.

These Indo-Chinese Rice Bhel Cups are the perfect mix of comfort and crunch. The fried rice is flavorful and light, while the Chinese bhel topping adds that fun crispy texture that makes every bite exciting.

I love using basmati rice here because the grains stay long and separate, which is so important for fried rice. Once the rice is cooked, spreading it out for a little bit helps remove extra moisture and keeps the grains from clumping. You can also use day-old rice, which works beautifully for this recipe.

The best part is how easy these cups are to serve. Instead of a big bowl of fried rice, you get these cute individual portions that look so pretty on a party table.

If you like this, please try my other recipes:

• Vegan Korean Chili Potatoes
• Crispy Lotus Stem Chinese Bhel
• Korean Vegetable Pancakes (Yachaejeon)
• Stuffed Chili Mushrooms

5 from 1 vote

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Crunchy Chinese Rice Bhel Cups

Prep Time

30 mins

Cook Time

15 mins

 

Fried rice is always a crowd pleaser, but this Indo-Chinese Rice Bhel Cups recipe gives it such a fun, crunchy makeover! Made with flavorful Schezwan-style fried rice, colorful veggies, tofu or paneer, edamame, and a crunchy Chinese bhel topping, these little cups are perfect for summer entertaining, game day gatherings, picnics, grazing tables, and parties.

Course: Appetizer

Cuisine: Indo-Chinese

Keyword: party

Custom Category: Appetizers, Fusion, Rice

Servings: 8 small cups

Calories: 143 kcal

Author: Nidhi Bothra

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

Instructions

1. 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.

2. 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.
3. 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.

4. Add schezwan sauce, tomato ketchup, vinegar, white pepper, and salt. Mix well.

5. 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.

6. 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.

7. 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.

8. 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.
9. To assemble, fill each cup about three-fourths full with the Schezwan fried rice.

10. Top with the crunchy Chinese bhel and garnish with black and white sesame seeds, microgreens, and chili threads.

11. Serve immediately for the best crunch. These cups can also be served warm or at room temperature.

Recipe Video

Recipe Notes

• You can air fry, deep fry, or bake the noodles until they are golden brown and crispy.
• The crispy noodles can be made ahead and stored in an airtight container for up to 15 days. They stay crunchy and are ready to use whenever you want to assemble the bhel cups.
• For the best texture, add the Chinese bhel topping just before serving so the noodles stay crisp.

Nutrition Facts

Crunchy Chinese Rice Bhel Cups

Amount Per Serving

Calories 143 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 0.5g3%

Trans Fat 0.02g

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Sodium 105mg5%

Potassium 116mg3%

Carbohydrates 19g6%

Fiber 1g4%

Sugar 2g2%

Protein 4g8%

Vitamin A 724IU14%

Vitamin C 11mg13%

Calcium 39mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.