Schezwan Chicken Fried Rice
Schezwan chicken fried rice is a spicy Indo-Chinese dish made with leftover rice tossed with stir-fried chicken, veggies, and flavorful Schezwan sauce, soy sauce, and pepper. One-pan recipe, ready in 30 minutes for a quick and easy meal. Here’s an easy, step-by-step recipe with a quick video tutorial that shows you how to make this restaurant-style spicy chicken fried rice at home
Servings: 4 people
Calories: 316kcal
Equipment
- 1 A wide pan/wok/skillet
Ingredients
- 1.5 cups Basmati rice or Jasmine rice, rinsed and drained
Marinate the chicken
- 300 grams boneless, skinless chicken breasts cut into bite-sized cubes
- 2 teaspoon soy sauce light or regular
- 1 teaspoon white or black pepper
- ¼ teaspoon of salt (or to taste)
- 1 teaspoon vinegar
For scrambled eggs
- 2 eggs
- a pinch of salt
- ½ teaspoon white or black pepper
To make chicken schezwan fried rice
- 2 teaspoon oil
- 2 teaspoon finely chopped garlic
- 1 teaspoon finely chopped ginger
- ½ cup finely chopped onions
- ¼ cup finely chopped carrots
- ¼ cup finely chopped bell pepper
- ¼ cup finely chopped cabbage
- ¼ cup finely chopped beans
- salt to taste
- 2 tablespoon schezwan sauce Homemade sauce recipe included in the recipe card notes at the end.
- 2 teaspoon soy sauce (I used combination of 1 teaspoon dark and 1 teaspoon light soy sauce)
- ½ teaspoon white or black pepper
Instructions
Preparations
- Cook rice: Leftover or day-old rice works best, but if you don’t have any, you can cook fresh rice. To cook rice - Rinse and soak rice 30 minutes. Boil with4-5 cups of water with 1 teaspoon salt. Once the water boils, add the rice. Cook the rice until al dente.
- Cool rice: Drain the water and immediately spread the rice on a wide plate or tray to cool down to room temperature for 15 minutes. Then, for best results, refrigerate the rice for 2 hours. Bonus Tip: It is an important step as the cold, dry rice fries better.
- Prep Ingredients: Chop the vegetables and aromatics: Chop them fine in uniform sizes for quick and even cooking.
- Marinate the chicken: In a bowl, mix the chicken with soy sauce, salt, pepper, and vinegar. Let the chicken sit in this marinade for a while (marinating) to absorb the flavors.
- Whisk the eggs: In another bowl, whisk together 2 eggs with a pinch of salt and pepper.
Making Spicy Chicken Fried Rice
- Scramble the eggs: Heat 1 teaspoon of oil in a pan or wok over medium-low heat. Pour in the egg mixture and scramble it until cooked. Don’t overcook it. Set the scrambled eggs aside.
- Cook the chicken: Heat 2 teaspoons of oil in the same pan or wok over medium heat. Add the marinated chicken, stir and cook it until it's browned and cooked through. Remove the chicken from the pan and set it aside.
- Sauté the aromatics: Add another 2 teaspoons of oil to the pan. Once hot, add the ginger and garlic and stir-fry for 30 seconds. Then, add the onions and stir-fry them until they turn light golden brown.
- Add the veggies: Add vegetables to the pan and cook them until they are slightly soft but still have a bit of a crunch.
- Fry the rice: Add the cooled rice to the pan. Stir gently to combine everything without breaking the rice. Cook for about 2 minutes.
- Add the sauce & combine: Pour in the Schezwan sauce, soy sauce, and pepper. Stir-fry everything together and cook for another 2 minutes. Finally, add the cooked chicken and scrambled eggs back to the pan.
- Toss everything together until well combined. Taste and adjust the seasoning. Add more salt, pepper, or Schezwan sauce, if desired. Garnish with spring onion greens and serve it hot and enjoy.
Video
Notes
- Prep in advance: Chop veggies, cube chicken, cook rice, beat eggs, and keep sauces/spices ready. Stir-frying is quick, so have everything on hand.
- High heat: It gives fried rice that restaurant-style flavor, keeps rice from turning mushy, and adds a smoky sear to veggies and chicken.
- Use cold rice: Leftover rice works best, but if using freshly cooked rice, cook it al dente and chill for at least 2 hours so that the grains stay separate while frying.
- Homemade Schezwan sauce: Find the full recipe in our Recipe FAQs or watch the video for homemade Szechwan sauce.
Nutrition
Calories: 316kcal | Carbohydrates: 48g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 87mg | Sodium: 430mg | Potassium: 437mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1183IU | Vitamin C: 12mg | Calcium: 55mg | Iron: 2mg