Schezwan Chicken Fried Rice

1. 1
   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.
2. 2
   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.
3. 3
   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.

4. 4
   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.
5. 5
   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.
6. 6
   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.

7. 7
   garnish · ~1 min

   Finish with spring onion greens.

   Add the spring onion greens and toss once more for a fresh bite and color.

8. 8
   serve

   Serve the Schezwan Chicken Fried Rice hot.

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