Chicken Szechuan Fried Rice
A fiery and fragrant Indo-Chinese classic, this fried rice is packed with tender chicken, crisp vegetables, and a bold Szechuan sauce. Perfect for a quick and satisfying weeknight meal that brings the heat.
For 4 servings
6 steps. 15 minutes total.
- 1
Step 1
- a.Marinate the Chicken: In a medium bowl, combine the chicken pieces with 1 tbsp of soy sauce, corn starch, and black pepper powder. Mix well to coat evenly and set aside to marinate for 15-20 minutes.
- 2
Step 2
- a.Prepare the Szechuan Sauce: In a separate small bowl, whisk together the Szechuan sauce, the remaining 1 tbsp of soy sauce, red chili sauce, rice vinegar, sugar, and white pepper powder. Set aside.
- 3
Step 3
- a.Cook the Chicken: Heat 1 tbsp of sesame oil in a wok or large skillet over high heat until it shimmers. Add the marinated chicken and stir-fry for 5-6 minutes until it's cooked through and lightly browned. Remove the chicken from the wok and set it aside.
- 4
Step 4
- a.Sauté Aromatics and Vegetables: Add the remaining 2 tbsp of sesame oil to the hot wok. Add the minced garlic, ginger, and broken dried red chillies. Stir-fry for about 30 seconds until fragrant. Add the chopped onion and cook for 1-2 minutes until translucent. Tip in the mixed vegetables and continue to stir-fry on high heat for 3-4 minutes until they are crisp-tender.
- 5
Step 5
- a.Combine and Finish: Add the cold cooked rice to the wok, using your spatula to break up any clumps. Stir-fry for 2 minutes to heat the rice. Return the cooked chicken to the wok, then pour the prepared Szechuan sauce mixture over everything. Add salt and toss vigorously for another 2-3 minutes, ensuring everything is well-coated and heated through.
- 6
Step 6
- a.Garnish and Serve: Stir in most of the chopped spring onion greens, reserving some for garnish. Give it a final toss, then transfer to serving plates. Garnish with the remaining spring onions and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use cold, day-old rice. Freshly cooked rice is too moist and will result in mushy fried rice.
- 2A very hot wok is crucial for achieving the classic smoky 'wok hei' flavor. Don't be afraid to turn up the heat.
- 3Have all your ingredients chopped and ready before you start cooking. Stir-frying is a quick process.
- 4Don't overcrowd the pan. If needed, cook in two batches to ensure everything fries properly instead of steaming.
- 5For extra protein and flavor, you can scramble an egg in the wok before adding the vegetables and rice.
- 6Adjust the amount of Szechuan sauce and dried red chillies to control the spice level to your preference.
Adapt it for your goals.
Vegetarian
For a vegetarian version, replace chicken with 200g of firm tofu or paneer, cubed and pan-fried until golden. You can also add mushrooms for an extra umami flavor.
SeafoodSeafood
Substitute chicken with 250g of peeled and deveined prawns. Marinate and cook them for just 2-3 minutes until pink and opaque.
Extra VeggiesExtra Veggies
Feel free to add other vegetables like broccoli florets, sweet corn, or sliced cabbage for more texture and nutrients.
Add EggAdd Egg
For a classic touch, push the vegetables to one side of the wok, pour in 1-2 lightly beaten eggs, and scramble until just set. Then, mix them with the rest of the ingredients.
Why this is on our healthy list.
Good Source of Protein
Chicken is an excellent source of lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Rich in Vegetables
Packed with vegetables like carrots, beans, and bell peppers, this dish provides essential vitamins, minerals, and dietary fiber, which aids digestion and supports a healthy immune system.
Energy Boosting
The carbohydrates from the rice provide a quick and sustained source of energy, making this a fulfilling meal to power you through your day.
Frequently asked questions
One serving of approximately 1.5 cups contains around 450-550 calories, depending on the specific brands of sauces and the exact amount of oil used.