Triple-Schewan Chicken Rice

Triple-Schezwan Rice is the preferred variety of rice. On top of the non-vegetarian version of this rice is a fried egg. This rice is served with a separate bowl of soup and some noodles. It's definitely a dish you should try

 :**

**For Schezwan Sauce:**

3 tablespoons soy sauce
30 gramss red chili sauce
15 grams vinegar
15 grams tomato ketchup
15 grams garlic, minced
15 grams ginger, minced
15 grams sesame oil
Salt and pepper to taste

**For Chicken:**

250 grams boneless chicken, thinly sliced
15 grams soy sauce
15 grams cornstarch
Salt and pepper to taste
30 ml refined oil for cooking

**For Rice:**

250 grams cooked rice (preferably cooled and refrigerated)
30 ml refined oil
250 grams mixed vegetables (carrots, peas, bell peppers, etc.)
2 green onions, chopped

**Instructions:**

1. **Prepare Schezwan Sauce:**
   In a bowl, mix soy sauce, red chili sauce, vinegar, tomato ketchup, minced garlic, minced ginger, sesame oil, salt, and pepper. Set aside.

2. **Marinate and Cook Chicken:**
   In another bowl, marinate chicken slices with soy sauce, cornstarch, salt, and pepper.
   Heat oil in a pan and stir-fry the marinated chicken until it's cooked through and has a nice golden color. Set aside.

3. **Stir-Fry Vegetables:**
   In the same pan, add more oil if needed and stir-fry mixed vegetables until they are slightly tender.

4. **Assemble Triple Schezwan Chicken Rice:**
   Add the cooked rice to the pan with vegetables. Stir well.
   Pour the prepared Schezwan sauce over the rice and veggies. Mix thoroughly.
   Add the cooked chicken to the rice mixture and toss everything together until well combined.

5. **Garnish and Serve:**
   Garnish with chopped green onions.
   Serve hot and enjoy your Triple Schezwan Chicken Rice!

Adjust the spice levels according to your preference, and feel free to add more vegetables or customize it as you like.