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A fiery and flavorful Indo-Chinese fried rice packed with tender chicken, crisp vegetables, and the numbing heat of Szechuan peppercorns. This one-pan meal is perfect for a quick and satisfying weeknight dinner.
For 4 servings
Marinate the Chicken
Prepare the Szechuan Sauce
Cook the Chicken
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A fiery and flavorful Indo-Chinese fried rice packed with tender chicken, crisp vegetables, and the numbing heat of Szechuan peppercorns. This one-pan meal is perfect for a quick and satisfying weeknight dinner.
This indo_chinese recipe takes 35 minutes to prepare and yields 4 servings. At 946.18 calories per serving with 34.81g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Stir-fry Vegetables and Sauce
Combine and Finish the Fried Rice
Garnish and Serve
Replace the chicken with 200g of cubed paneer or firm tofu. You can also add more vegetables like mushrooms, baby corn, and shredded cabbage.
Use 250g of peeled and deveined prawns instead of chicken. Marinate and cook them for just 2-3 minutes until they turn pink.
After cooking the chicken, push it to one side of the wok, add 2 whisked eggs to the empty side, and scramble. Then proceed with the vegetables.
Chicken is an excellent source of lean protein, which is crucial for building and repairing tissues, supporting muscle mass, and keeping you feeling full.
The carbohydrates from the rice provide a quick and sustained source of energy, making this a fulfilling and satisfying meal to power you through your day.
The inclusion of various vegetables like carrots, capsicum, and onions contributes essential vitamins such as Vitamin A and C, as well as minerals and dietary fiber.
Ginger and garlic are known for their anti-inflammatory and immune-boosting properties, adding not just flavor but also health benefits to the dish.
A typical 1.5 cup serving (around 385g) of Chicken Szechuan Rice contains approximately 580-620 calories, depending on the amount of oil and specific ingredients used.
It can be part of a balanced diet as it contains protein, carbohydrates, and vegetables. However, it can be high in sodium and fat due to sauces and oil. To make it healthier, use low-sodium soy sauce, increase the amount of vegetables, and use a minimal amount of oil.
Mushy fried rice is usually caused by using freshly cooked, warm rice. The moisture and starch content is too high. Using cold, day-old rice is the most important step for getting fluffy, separate grains. Also, ensure your wok is very hot and you don't overcrowd it.
Szechuan peppercorns provide a unique numbing sensation ('málà') that is hard to replicate. However, for a flavor substitute, you can use a combination of freshly ground black pepper and a pinch of ground coriander seeds. The signature tingle will be missing, but it will still be flavorful.
Yes, the Szechuan sauce paste can be made up to 3-4 days in advance and stored in an airtight container in the refrigerator. This makes the final cooking process much faster.