Preparation

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.

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

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.

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.
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.

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.
To assemble, fill each cup about three-fourths full with the Schezwan fried rice.
Top with the crunchy Chinese bhel and garnish with black and white sesame seeds, microgreens, and chili threads.

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