Schezwan Chicken Fried Rice

If you’re a spice lover like me, this one’s going to hit you right in the cravings. Schezwan Chicken Fried Rice is not just food-it’s a full-blown street-style experience, right in your kitchen. Smoky, spicy, full of garlic, and tossed with juicy bits of chicken and crispy veggies-this is how Indo-Chinese is meant to be.

Now let’s talk about that sauce. The famous Schezwan sauce-where does it even come from? It’s inspired by the bold and fiery flavors of Sichuan (or Szechuan) province in China, a place known for making your tongue tingle. But in true desi style, we gave it our own spin-brighter, redder, and unapologetically garlicky. Made with dried red chilies, vinegar, soy sauce, and a hint of sugar, it’s pure Indo-Chinese magic in a spoon.

And when you toss that saucy fire with soft rice, chicken, and those crunchy veggies in a hot wok-something amazing happens. It’s smoky, spicy, and full of attitude. Every bite reminds you of that late-night food cart at the corner or your favorite takeaway spot-but this version? Totally yours.

What I love most? It doesn’t need anything else on the plate. Just serve it hot, maybe top it with spring onions, and dive in. But if you’re feeling extra, pair it with a little chilli chicken or manchurian gravy and make it a full-on feast.So next time your tastebuds demand something loud, spicy, and satisfying-skip the delivery app. Make this instead. Your wok, your way.

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Chicken

Schezwan Chicken Fried Rice

Author: Ushadevi Cooking Method: Steaming Cuisine: Chinese, Indian Courses: Rice

Difficulty: Intermediate Prep Time 20 mins Cook Time 20 mins Total Time 40 mins

Cooking Temp: 100  C Servings: 2

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cup Boiled rice (Basmati rice)
• ¹⁄₄ cup Carrot (chopped)
• ¹⁄₄ cup Cabbage & Celery (chopped)
• ¹⁄₄ cup Bell pepper (Red & Green) (chopped)
• ¹⁄₂ cup Boneless chicken
• 20 Kashmiri chillies
• 3 Dry Red chillies
• 1 teaspoon Vinegar
• 10 Garlic cloves (finely chopped)
• 1 inch Ginger finely chopped
• 1 ¹⁄₂ teaspoon Soy sauce
• 1 ¹⁄₂ teaspoon Sugar
• 1 Medium Onion (chopped)
• 1 tablespoon Ghee
• Salt & Oil as required

Instructions

1. Cook the chicken pieces with a little salt until tender and keep them aside.
2. Remove the seeds from Kashmiri red chillies and dry red chillies, soak them in water for 15–20 minutes, and grind them into a smooth paste. You may add a little water if needed.
3. In a pan, heat some oil and add chopped garlic and ginger. Sauté for a few minutes without letting them brown.
4. Add chopped onion and continue to sauté until the onions turn translucent.
5. Add the prepared chilli paste, soy sauce, vinegar, salt, and a little water if needed. Cook the mixture until it thickens and starts to leave the edges of the pan. The Schezwan sauce is now ready; keep it aside.
6. In another pan, heat some ghee and sauté chopped vegetables like carrots, capsicum, and beans until slightly tender but still crisp.
7. Add the prepared Schezwan sauce to the vegetables, then add the cooked chicken pieces and mix everything well.
8. Add cooked rice and toss everything together on high flame until the rice is evenly coated and heated through.
9. Your Schezwan Chicken Fried Rice is ready to serve. Enjoy it hot with extra Schezwan sauce or a side dish like Manchurian.