Triple Schezwan Chicken Fried Rice
A fiery and satisfying Indo-Chinese street food classic! This dish combines spicy Schezwan fried rice and hakka noodles, all topped with a luscious, saucy chicken gravy. A complete and flavor-packed one-bowl meal.
For 4 servings
Prepare Base Components & Marinade
- Cook 1 cup of basmati rice, then spread it on a large plate or tray to cool completely. Using cold, day-old rice is ideal for the best texture.
- Boil 150g of hakka noodles as per package instructions until al dente. Drain, rinse with cold water to stop the cooking process, toss with 1 tsp of oil to prevent sticking, and set aside.
- In a bowl, combine 300g chicken cubes with 1 tbsp soy sauce, 2 tbsp cornflour, and 0.25 tsp black pepper. Mix thoroughly to coat the chicken evenly. Let it marinate for at least 15-20 minutes.
Create the Homemade Schezwan Sauce
- Soak 15 dried red chillies in hot water for 30 minutes to soften them. After soaking, drain the water.
- Transfer the soaked chillies to a blender. Add 10 chopped garlic cloves, 1 inch of chopped ginger, and 4 tbsp of water. Blend into a smooth, fine paste.
- Heat 4 tbsp of oil in a small pan over medium-low heat. Add the ground chilli-garlic paste and sauté for 8-10 minutes, stirring frequently, until the paste darkens in color and oil begins to separate at the edges.
- Stir in 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tsp sugar, and 0.5 tsp salt. Mix well and cook for another 2 minutes. Set your fresh Schezwan sauce aside.
Stir-fry the Rice and Noodles
- Heat 2 tbsp of oil in a large wok or skillet on high heat. Once shimmering, add 2 tbsp of finely chopped garlic and 1 tbsp of finely chopped ginger. Stir-fry for 30 seconds until aromatic.
- Add 1.5 cups of mixed shredded vegetables and stir-fry for 2-3 minutes until they are tender-crisp.
- Add the cooled cooked rice and boiled noodles to the wok. Add 1 tbsp soy sauce, 1 tbsp rice vinegar, 0.5 tsp black pepper, and 0.5 tsp salt.
- Add 1/4 cup of your prepared Schezwan sauce (or more, to taste). Toss everything vigorously on high heat for 2-3 minutes, ensuring everything is well-combined and heated through. Transfer to a serving platter and keep warm.
Prepare the Chicken Gravy
- Heat the remaining 2 tbsp of oil in the same wok or a separate pan over high heat. Add the marinated chicken and stir-fry for 4-5 minutes until it's cooked through and golden brown. Remove the chicken from the wok and set aside.
- In the same wok, add the remaining chopped garlic and ginger. Sauté for 30 seconds.
- Add the onion petals and capsicum squares. Stir-fry for 2 minutes until they are slightly softened but still have a crunch.
- Stir in 2 tbsp of the prepared Schezwan sauce, 1 tbsp soy sauce, 0.5 tsp sugar, and 0.5 tsp salt.
- Pour in 1.5 cups of chicken stock and bring the mixture to a rolling boil.
- In a small bowl, mix 1 tbsp of cornflour with 3 tbsp of water to create a smooth slurry. While stirring the gravy continuously, slowly pour in the slurry. Cook for 1-2 minutes until the gravy thickens to your desired consistency.
- Return the cooked chicken to the gravy and stir to coat well. Let it simmer for one minute.
Assemble and Serve
- To serve, place a generous portion of the Schezwan fried rice and noodles mixture onto each plate or bowl.
- Ladle the hot chicken gravy over the top of the rice and noodles.
- Garnish with freshly chopped spring onions and serve immediately for the best experience.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best non-sticky fried rice, always use cold, day-old cooked rice. The grains are firmer and separate easily.
- 2Stir-frying on the highest possible heat gives the dish a smoky 'wok hei' flavor, which is characteristic of authentic Indo-Chinese food.
- 3Do not overcook the noodles; they should be al dente as they will cook further when tossed in the wok.
- 4To save time, you can use a good quality store-bought Schezwan sauce.
- 5Prep all your ingredients (chopping vegetables, mixing sauces) before you start cooking. Stir-frying is a very fast process.
- 6For a vegetarian version, replace chicken with paneer, tofu, or mushrooms. Use vegetable stock instead of chicken stock.
Adapt it for your goals.
Vegetarian Delight
Replace chicken with 250g of cubed paneer or firm tofu. Pan-fry until golden before adding to the gravy. Use vegetable stock for the gravy base.
Seafood SpecialSeafood Special
Substitute chicken with 300g of peeled and deveined prawns. Stir-fry the prawns for just 2-3 minutes until they turn pink and are cooked through.
Egg ToppingEgg Topping
For an extra layer of flavor and protein, top each serving with a crispy fried egg with a runny yolk.
Extra VeggiesExtra Veggies
Feel free to add other vegetables like baby corn, broccoli florets, or sliced mushrooms to the stir-fry for added nutrition and texture.
Why this is on our healthy list.
Protein for Muscle Maintenance
Chicken is an excellent source of high-quality lean protein, essential for building and repairing tissues, and maintaining muscle mass.
Boosts Energy Levels
The combination of rice and noodles provides complex carbohydrates, which are the body's primary source of energy, keeping you fueled and active.
Rich in Vegetables
This dish incorporates a variety of vegetables like carrots, cabbage, capsicum, and onions, contributing essential vitamins, minerals, and dietary fiber.
Metabolism Support
The capsaicin found in red chillies can provide a temporary boost to your metabolism and may aid in fat oxidation.
Frequently asked questions
It's a calorie-dense and indulgent meal. While it provides protein from chicken and energy from carbohydrates, it's also high in sodium and fat due to the sauces and stir-frying. It is best enjoyed as an occasional treat.