Schezwan Chicken Fried Rice

Name: Schezwan Chicken Fried Rice
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 1.5 cup basmati rice (soaked for 30 minutes); 6 cup water (for boiling rice); 0.5 tsp salt (for boiling rice); 300 g chicken breast (boneless, cut into small cubes); 2 tbsp oil; 10 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 8 pcs dried red chili (soaked in warm water and drained); 1 pcs onion (medium, finely chopped); 4 pcs spring onion (whites and greens separated, chopped); 1 pcs carrot (small, finely chopped); 12 pcs beans (finely chopped); 1 pcs capsicum (small, finely chopped); 1 cup cabbage (finely shredded); 1 tsp soy sauce; 1 tsp vinegar; 1 pinch black pepper; 0.5 tsp sugar

RATING

4.6/5(187)

TASTE SCORE

9/10

Wok-tossed rice loaded with tender chicken, crisp vegetables, and a fiery homemade Schezwan sauce. This Indo-Chinese favorite is smoky, spicy, and perfect as a satisfying one-bowl meal or hearty side.

PREP

25m

COOK

25m

SERVES

1 CUP

492 cal

SERVINGS

METHOD · 8 STEPS

prep · ~30 min
Soak the rice and prep the ingredients.
1.Rinse the basmati rice until the water runs mostly clear.
2.Soak the rice in fresh water for 30 minutes, then drain well.
3.Chop the chicken, onion, spring onion, carrot, beans, capsicum, cabbage, garlic, and ginger.
4.Soak the dried red chili in warm water until softened, then drain.
TIPDrain the rice well after soaking so the grains stay separate while boiling.
boil · ~8 min
Boil the rice until just cooked.
1.Bring 6 cups water to a rolling boil in a large pot.
2.Add 0.5 tsp salt and the soaked rice.
3.Cook until the grains are about 95 percent done and still hold their shape, 5 to 6 minutes.
4.Drain the rice and spread it on a plate or tray to cool.
TIPDo not overcook the rice; slightly firm rice tosses better and does not turn sticky.
mix · ~3 min
Make the Schezwan sauce.
Blend the soaked dried red chili, half the garlic, and the ginger to a coarse paste, using 2 to 3 tbsp water from the soaking bowl if needed.
saute · ~7 min
Cook the chicken and build the base.
1.Heat 1 tbsp oil in a wok or wide pan over high heat.
2.Add the chicken and cook until lightly browned and cooked through, 4 to 5 minutes.
3.Add the chopped onion and spring onion whites, then toss for 1 minute.
4.Add the remaining garlic and cook until fragrant, about 30 seconds.
TIPUse high heat and keep the chicken moving so it sears quickly without releasing too much moisture.
saute · ~5 min
Cook the vegetables and sauce.
1.Add the remaining 1 tbsp oil to the wok.
2.Add carrot, beans, capsicum, and cabbage, then stir-fry for 2 to 3 minutes until crisp-tender.
3.Add the prepared chili paste and cook for 1 to 2 minutes until the raw smell fades.
4.Add soy sauce, vinegar, sugar, black pepper, and 1 pinch salt, then toss well.
TIPKeep the vegetables slightly crisp for that classic fried rice texture.
saute · ~3 min
Toss the rice with the chicken mixture.
Add the cooled rice to the wok and toss on high heat for 2 to 3 minutes until every grain is coated with the spicy sauce and heated through without breaking.
garnish · ~1 min
Finish with spring onion greens.
Add the spring onion greens and toss once more for a fresh bite and color.
serve
Serve the Schezwan Chicken Fried Rice hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Spread the boiled rice on a tray and cool it fully before stir-frying so the grains stay separate.
2
Cube the chicken small and evenly so it cooks fast on high heat without turning dry.
3
Cook the chili-garlic paste until the raw smell disappears; this gives a deeper Schezwan flavor.
4
Keep the wok very hot and stir-fry in quick motions to get a light smoky fried-rice finish.
5
Do not overcook the vegetables; crisp-tender carrot, beans, and cabbage give the dish its signature texture.
6
Taste after adding soy sauce and salt, since the sauce already brings salinity.
7
Leftovers keep best when cooled quickly and refrigerated; reheat in a hot pan, not the microwave, for better texture.