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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
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.
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.
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.
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.
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.
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.
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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.
This indo_chinese recipe takes 35 minutes to prepare and yields 4 servings. At 496.97 calories per serving with 27.07g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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.
Substitute chicken with 250g of peeled and deveined prawns. Marinate and cook them for just 2-3 minutes until pink and opaque.
Feel free to add other vegetables like broccoli florets, sweet corn, or sliced cabbage for more texture and nutrients.
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.
Chicken is an excellent source of lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
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.
The carbohydrates from the rice provide a quick and sustained source of energy, making this a fulfilling meal to power you through your day.
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.
It can be part of a balanced diet as it provides protein from chicken and vitamins from vegetables. However, it can be high in sodium and fat due to the sauces and oil. To make it healthier, use low-sodium soy sauce, increase the vegetable content, and use oil sparingly.
It is highly recommended to use cold, day-old rice. Fresh rice is warm and moist, which can make the fried rice sticky and mushy. If you must use fresh rice, spread it on a baking sheet and let it cool completely, or chill it in the refrigerator for at least an hour before using.
Szechuan sauce (or Sichuan sauce) is a bold and spicy Chinese sauce made from Sichuan peppercorns, chili peppers, and various spices. It's known for its unique 'ma la' (numbing and spicy) flavor. You can find it in the international aisle of most large supermarkets or at Asian grocery stores.
To reduce the heat, use fewer dried red chillies (or omit them entirely), reduce the amount of Szechuan sauce and red chili sauce, and ensure your Szechuan sauce is a milder variety. Adding a pinch more sugar can also help balance the spice.