Schezwan Chicken Fried Rice

Instructions

1. 1

   Marinate the Chicken & Prep Ingredients

   • In a bowl, combine the chicken pieces with 1 tsp light soy sauce, 1 tsp cornstarch, and 1/4 tsp white pepper powder. Mix well and set aside for 10 minutes.
   • While the chicken marinates, ensure all vegetables are chopped and ready.
   • If using day-old rice, gently break up any large clumps with your fingers or a fork.
2. 2

   Cook the Chicken

   • Heat 1 tablespoon of oil in a wok or large skillet over high heat until it shimmers.
   • Carefully add the marinated chicken pieces in a single layer. Stir-fry for 3-4 minutes until cooked through and lightly browned.
   • Remove the chicken from the wok and set it aside on a plate.
3. 3

   Sauté Aromatics and Vegetables

   • Add the remaining 2 tablespoons of oil to the same wok over high heat.
   • Once hot, add the chopped garlic, ginger, and slit green chillies. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
   • Add the chopped onion and sauté for 1-2 minutes until it becomes translucent.
   • Add the diced carrots and green bell pepper. Stir-fry for 2-3 minutes until they are tender yet still crisp.
4. 4

   Combine Rice and Sauces

   • Add the chilled, cooked rice to the wok. Using a spatula, break up the rice and toss it with the vegetables for 2 minutes to heat through.
   • Add the Schezwan sauce, 1 tbsp light soy sauce, rice vinegar, salt, and 1/2 tsp white pepper powder.
   • Toss everything vigorously on high heat for 2-3 minutes, ensuring the rice is evenly coated with the sauces and every grain is separate.
5. 5

   Finish and Serve

   • Return the cooked chicken to the wok.
   • Add most of the chopped spring onion greens, reserving a tablespoon for garnish.
   • Give it a final, quick toss to combine everything well for about 1 minute.
   • Serve immediately, garnished with the remaining spring onion greens.