Chicken Schezwan Fried Rice

1. 1
   prep · ~30 min

   Soak the rice and chilies.

   1.Rinse the basmati rice until the water runs mostly clear, then soak it in fresh water for 30 minutes.

   2.Soak the dried red chili in hot water for 20 minutes until softened.

   3.Drain the rice before cooking and keep the soaked chili ready for the sauce.

   TIPWell-soaked rice cooks into longer grains and stays less sticky in fried rice.
2. 2
   boil · ~10 min

   Cook the rice until just done.

   1.Bring 5 cups water to a boil in a pot.

   2.Add 0.5 tsp salt and the soaked rice.

   3.Cook until the grains are about 90% done and still separate, about 6 to 8 minutes.

   4.Drain completely and spread the rice on a plate or tray to cool.

   TIPDo not overcook the rice or it will break when stir-fried.
3. 3
   mix · ~3 min

   Blend the Schezwan sauce base.

   Blend the soaked dried red chili, half of the garlic, ginger, vinegar, soy sauce, sugar, and black pepper to a coarse smooth paste. Use a spoonful of soaking water only if needed to help it blend.

4. 4
   saute · ~4 min

   Cook the sauce briefly.

   1.Heat 1 tbsp oil in a wok or wide pan over medium heat.

   2.Add the blended chili paste and cook for 2 to 3 minutes, stirring often.

   3.Cook until the raw smell fades and the sauce looks glossy.

   4.Transfer to a bowl and keep aside.

   TIPKeep the heat medium so the chili-garlic paste cooks without burning.
5. 5
   saute · ~7 min

   Cook the chicken and aromatics.

   1.Heat the remaining 1 tbsp oil in the same wok on medium-high heat.

   2.Add the remaining garlic and chopped onion, then cook for 1 to 2 minutes.

   3.Add the chicken breast and stir-fry until it turns white and is cooked through, about 5 to 6 minutes.

   4.Add the green chili and mix well.

   TIPCook the chicken on fairly high heat so it stays juicy and does not steam.
6. 6
   saute · ~3 min

   Stir-fry the vegetables.

   1.Add the carrot, beans, bell pepper, and spring onion whites to the wok.

   2.Toss on high heat for 2 to 3 minutes.

   3.Keep the vegetables slightly crisp for the best fried rice texture.
7. 7
   mix · ~3 min

   Toss the rice with the Schezwan sauce.

   1.Add the cooked rice to the wok.

   2.Spoon in the prepared Schezwan sauce.

   3.Gently toss on high heat until the rice is evenly coated and heated through, about 2 to 3 minutes.

   4.Mix in the spring onion greens at the end.

   TIPUse a light hand while tossing so the rice grains stay long and separate.
8. 8
   serve

   Serve the chicken Schezwan fried rice hot.

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