Triple Schezwan Chicken Fried Rice

Name: Triple Schezwan Chicken Fried Rice
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 250 g chicken breast (boneless, cut into bite-sized pieces); 1.5 tbsp soy sauce (divided); 1 tbsp red chili paste (Schezwan-style); 1 tsp vinegar; 1 tbsp cornstarch; 3 cup cooked rice (preferably day-old, cooled); 2 pcs egg (beaten); 100 g noodles (Hakka noodles or flat noodles, boiled and drained); 1 pcs onion (large, finely chopped); 6 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 2 pcs green chili (slit lengthwise); 0.5 cup bell pepper (diced); 0.5 cup cabbage (shredded); 0.25 cup carrot (diced); 3 tbsp spring onion (chopped, greens and whites separated); 3 tbsp oil; 0.5 tsp salt; 1 pinch black pepper; 0.5 cup water (for chicken gravy)

RATING

4.6/5(93)

TASTE SCORE

9/10

A fiery Indo-Chinese street food classic loaded with tender chicken, crunchy vegetables, and fried noodles. This triple treat layers spicy schezwan fried rice with a bold chicken gravy and crispy fried noodles for a satisfying one-bowl meal that packs a serious punch.

PREP

30m

COOK

30m

SERVES

A MIX OF SCHEZWAN RICE AND NOODLES, TOPPED WITH CHICKEN GRAVY.

542 cal

SERVINGS

METHOD · 8 STEPS

prep
Marinate the chicken.
1.In a bowl, mix chicken pieces with 0.5 tbsp soy sauce, 1 tsp red chili paste, 1 tsp vinegar, 1 tsp cornstarch, and a pinch of salt.
2.Coat well and set aside for 15 minutes.
TIPVelveting the chicken with cornstarch keeps it tender and juicy during high-heat stir-frying.
fry · ~3 min
Fry the noodles until crisp.
1.Heat oil for deep frying in a wok over high heat.
2.Once hot, add boiled and cooled noodles in small batches.
3.Fry until golden and crisp, about 2-3 minutes.
4.Remove with a slotted spoon and drain on paper towels. Set aside.
TIPMake sure the noodles are completely dry before frying to prevent splattering and achieve maximum crunch.
fry · ~6 min
Cook the chicken.
1.In the same wok, heat 1 tbsp oil over high heat.
2.Add the marinated chicken pieces and stir-fry until cooked through and lightly browned, about 5-6 minutes.
3.Remove chicken and set aside.
saute · ~7 min
Stir-fry the aromatics and vegetables.
1.In the same wok, add the remaining 2 tbsp oil over high heat.
2.Add chopped garlic, ginger, and green chilies. Sauté for 30 seconds.
3.Add chopped onions and spring onion whites. Cook until translucent, about 2 minutes.
4.Add bell pepper, carrot, and cabbage. Stir-fry for 3-4 minutes, keeping vegetables crunchy.
TIPKeep the heat on high and vegetables moving constantly — Indo-Chinese cooking demands 'wok hei' (breath of the wok).
fry · ~3 min
Scramble eggs and add rice.
1.Push vegetables to one side of the wok. Pour beaten eggs into the empty space.
2.Scramble quickly until just set, then mix into the vegetables.
3.Add cooled cooked rice. Toss everything together well.
fry · ~3 min
Season the fried rice.
1.Add remaining 1 tbsp soy sauce, 2 tsp red chili paste, 0.5 tsp salt, and a pinch of black pepper to the rice.
2.Toss on high heat for 2-3 minutes until well combined and the rice is heated through.
3.Add half of the spring onion greens and toss.
TIPDay-old rice is drier and yields that perfect separate-grain texture. Fresh rice can turn mushy.
simmer · ~4 min
Make the quick chicken schezwan gravy.
1.In a separate saucepan, add the cooked chicken pieces, remaining 2 tsp red chili paste, and 0.5 cup water.
2.Mix remaining 2 tsp cornstarch with 2 tbsp water to make a slurry. Add to the pan.
3.Simmer for 3-4 minutes until the gravy thickens into a glossy, fiery coating.
assemble · ~1 min
Assemble the triple schezwan rice.
1.Mound the schezwan fried rice in the center of a serving plate.
2.Pour the chicken schezwan gravy around the rice or on one side.
3.Generously top with the crispy fried noodles.
4.Garnish with remaining spring onion greens.
TIPServe immediately — the contrast of textures (soft rice, saucy chicken, crisp noodles) is what makes it 'triple' and must be enjoyed fresh.

PRO TIPS

What to keep in mind.

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

1
Use day-old, refrigerated rice for the best separate-grain texture; freshly cooked rice turns sticky.
2
Pat boiled noodles completely dry before deep-frying to prevent hot oil splatters and ensure maximum crunch.
3
Keep the wok on high heat throughout stir-frying to get 'wok hei' — the smoky char that defines Indo-Chinese flavor.
4
Do not overcrowd the wok when frying noodles; fry in small batches so they crisp evenly.
5
Taste the rice before adding all the salt — soy sauce and chili paste already bring saltiness.
6
For the gravy, add the cornstarch slurry gradually while stirring to avoid lumps and get a silky gloss.
7
Assemble just before eating so the crispy noodles stay crunchy and don't get soggy from the gravy.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Vegetarian

Replace chicken with 250g of firm paneer or extra-firm tofu (cut into cubes and pan-fried until golden). Use vegetable stock instead of water for the gravy. Perfect for a meatless meal.

low oil

Low-oil

Skip deep-frying the noodles; instead, use 100g of boiled noodles as a soft base layer under the rice. Reduce oil in the stir-fry to 1.5 tbsp total. A lighter version without sacrificing flavor.

shrimp

Shrimp

Substitute chicken with 250g of peeled, deveined shrimp. Marinate them briefly (5 minutes) and stir-fry just until pink and curled (about 2-3 minutes). Adds a sweet brininess that pairs well with the spicy gravy.

HEALTH BENEFITS