Crunchy Chinese Rice Bhel Cups
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.
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
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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.
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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.
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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.
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Add schezwan sauce, tomato ketchup, vinegar, white pepper, and salt. Mix well.
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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.
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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.
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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.
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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.
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To assemble, fill each cup about three-fourths full with the Schezwan fried rice.
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Top with the crunchy Chinese bhel and garnish with black and white sesame seeds, microgreens, and chili threads.
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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.