schezwan chicken fried rice | spicy chicken fried rice

schezwan chicken fried rice recipe – a mildly spicy, hot and delicious chicken fried rice recipe with soft and tender chicken chunks. This chicken fried rice doesn’t need any accompaniment and tastes great on its own. You can also check this schezwan veg fried rice for the vegetarian version. For this recipe, there is no need to blend red chilies or make any sauce separately.

To make any schezwan recipe, we need schezwan sauce. But making the sauce just for a single or two servings fried rice is difficult since the recipe needs only few red chilies and they don’t really get blended well in most blenders. I use a cut short method to make sauce for this schezwan chicken fried rice just like i made for the chicken starter and spicy schezwan veg fried rice.

This schezwan chicken fried rice recipe makes a single jumbo serving, to make more servings just increase the ingredients proportionately. Adjust the amount of ginger garlic to suit your taste. But if making at least 3 servings, then you can soak 12 to 15 red chilies and blend them to make a paste. Use the less spicy variety like kashmiri or byadgi chilies. If using ready made bottled schezwan sauce, follow the recipe from step 9.

To tenderize the chicken, it can be soaked in butter milk for 1 hour. To make buttermilk, add one tbsp yogurt to 3/4 cup water and whisk it. Soak chicken in it. Drain up and use in the recipe. I haven’t soaked since the chicken i used were very tender fillets.

This recipe can also be used to make shrimp fried rice or fish fried rice. Just substitute chicken with fish or shrimps. I suggest using organic soya sauce if you are accessible to it since it is made of non gmo soya beans and is preservative free.

How to make schezwan chicken fried rice

1. Add 3/4 to 1 tsp good red chili powder to a bowl and make a smooth paste using water as needed. Set this aside. If making at least 3 servings, then soak the 12 to 15 red chilies in warm water till they soften and blend with little water to make a smooth paste.

2. Add little oil to a hot pan and fry finely chopped ginger and garlic till aromatic.

3. Add finely chopped onions, Fry till transparent.

4. Add sugar, salt , red chili paste, vinegar and soya sauce.

5. Add coarsely crushed sichuan peppers. If you don’t have replace them with pepper powder. But sichuan peppers add a great flavor to the rice.

6. Mix and fry until it smells good.

7. Pour little water and stir.

8. Cook till the water evaporates and oils begins to separate. Set this aside in a small bowl till we need.

9. To the same pan, add chicken and begin to saute on a medium flame.

10. The leftovers of the sauce in the pan, gives a good color to the chicken. Keep stirring and cook on a low to medium flame till soft cooked. If needed you can cover and cook. But i did not since the chicken was tender and got cooked easily.

11. Add the rest of the ginger garlic along with little oil. Fry for a minute. Add all chopped veggies. Fry until the bell peppers are almost cooked.

12. Add back the sauce along with salt. Use salt only if needed. Mix and fry for one minute.

13. Add cooked and cooled rice, i added a bit more of olive oil.

14. Mix and on a high flame fry for about 2 to 3 minutes.

Serve schezwan chicken fried rice hot.

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