A fiery and flavorful Indo-Chinese classic! Tender chicken pieces and crisp vegetables are stir-fried with fluffy rice and a bold, spicy Schezwan sauce. A perfect one-pot meal that comes together in minutes.
Prep20 min
Cook15 min
Servings4
Serving size: 1 serving
499cal
24gprotein
68gcarbs
14g
Ingredients
1.5 cups Basmati Rice (Uncooked. Should be cooked, cooled, and refrigerated for at least 4 hours or overnight.)
300 g Boneless Chicken (Cut into 1/2-inch cubes)
2 tbsp Vegetable Oil (High smoke point oil like canola or sunflower)
6 cloves Garlic (Finely chopped)
1 inch Ginger (Finely chopped)
2 pcs Green Chilli (Finely chopped, adjust to taste)
0.5 cup Spring Onion (Whites and greens separated and chopped)
Aromatic & perfectly spiced Chicken Schezwan Fried Rice – a protein-packed, soul-satisfying energy boost!
This indo_chinese dish is perfect for breakfast. With 498.76 calories and 24.31g of protein per serving, it's a low-fat, muscle-gain option for your meal plan.
fat
0.5 cup
French Beans
(Finely chopped)
0.5 pcs Green Capsicum (Medium, finely diced)
4 tbsp Schezwan Sauce (Store-bought or homemade, adjust to spice preference)
1.5 tbsp Light Soy Sauce (1 tbsp for the rice, 0.5 tbsp for chicken marinade)
1 tsp Rice Vinegar
0.75 tsp White Pepper Powder (1/2 tsp for the rice, 1/4 tsp for chicken marinade)
1 tsp Corn Starch (For marinating the chicken)
1 tsp Toasted Sesame Oil (For finishing)
0.5 tsp Salt (Adjust to taste, as sauces are salty)
Instructions
1
Prepare Rice and Marinate Chicken
Ensure your cooked rice is cold. Use a fork or your hands to gently break up any clumps so the grains are separate. This is the key to non-sticky fried rice.
In a small bowl, combine the chicken cubes with 1/2 tbsp soy sauce, 1/4 tsp white pepper powder, and 1 tsp corn starch. Mix well and set aside to marinate for 15 minutes.
2
Cook Chicken and Sauté Aromatics
Heat a large wok or heavy-bottomed skillet over high heat. Add 1 tbsp of vegetable oil and swirl to coat.
Once the oil is shimmering, add the marinated chicken in a single layer. Cook for 3-4 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the wok and set aside.
To the same wok, add the remaining 1 tbsp of vegetable oil. Add the chopped garlic, ginger, green chilies, and the white parts of the spring onions. Stir-fry for 30-45 seconds until fragrant.
3
Stir-fry Vegetables
Add the diced carrots and french beans to the wok. Continue to stir-fry on high heat for 2-3 minutes until they are slightly tender.
Add the diced capsicum and stir-fry for another minute. The vegetables should remain crisp-tender.
4
Combine Rice and Sauces
Add the cold, separated rice to the wok along with the cooked chicken. Toss everything together for 1 minute to heat the rice through.
Add the Schezwan sauce, 1 tbsp soy sauce, rice vinegar, 1/2 tsp white pepper powder, and salt. Using a tossing motion with your spatula, stir-fry vigorously for 2-3 minutes on the highest heat.
Ensure the sauce evenly coats every grain of rice and the classic 'wok hei' (smoky aroma) develops.
5
Garnish and Serve
Turn off the heat. Drizzle with the toasted sesame oil and add the green parts of the spring onions. Give it a final toss to combine.
