Schezwan Chicken Fried Rice
Schezwan Chicken Fried Rice
Ingredients
For the Chicken Marinade
- 1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1/4 teaspoon black pepper
For the Schezwan Sauce
- 1/4 cup Schezwan sauce, store-bought or homemade
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
For the Fried Rice
- 4 cups cooked day-old jasmine rice, chilled
- 2 large eggs, beaten
- 3 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 onion, small, finely diced
- 1/2 cup carrots, diced
- 1/2 cup green beans, trimmed and cut into 1/2-inch pieces
- 2 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce, cornstarch, and black pepper. Mix well and set aside to marinate for at least 15 minutes.
⏱️ 15 min
- 2
In a small bowl, whisk together the Schezwan sauce, 2 tablespoons of soy sauce, rice vinegar, sugar, and sesame oil. Set aside.
⏱️ 2 min
- 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble until just set. Remove from the wok and set aside, breaking into smaller pieces.
⏱️ 2 min
- 4
Add another 1 tablespoon of vegetable oil to the wok. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 4-5 minutes. Remove the chicken from the wok and set aside.
⏱️ 5 min
- 5
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic, grated ginger, and diced onion. Stir-fry for 1-2 minutes until fragrant.
⏱️ 2 min
- 6
Add the diced carrots and green beans to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
⏱️ 4 min
- 7
Add the chilled day-old rice to the wok, breaking up any clumps. Stir-fry for 3-5 minutes, ensuring the rice is heated through and slightly toasted.
⏱️ 5 min
- 8
Return the cooked chicken and scrambled eggs to the wok. Pour the prepared Schezwan sauce over the rice mixture. Toss everything together until well combined and the rice is evenly coated with the sauce.
⏱️ 3 min
- 9
Serve hot, garnished with sliced green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Schezwan Chicken Fried Rice
For the Chicken Marinade
- 1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1/4 teaspoon black pepper
For the Schezwan Sauce
- 1/4 cup Schezwan sauce, store-bought or homemade
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
For the Fried Rice
- 4 cups cooked day-old jasmine rice, chilled
- 2 large eggs, beaten
- 3 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 onion, small, finely diced
- 1/2 cup carrots, diced
- 1/2 cup green beans, trimmed and cut into 1/2-inch pieces
- 2 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce, cornstarch, and black pepper. Mix well and set aside to marinate for at least 15 minutes.
⏱️ 15 min - 2
In a small bowl, whisk together the Schezwan sauce, 2 tablespoons of soy sauce, rice vinegar, sugar, and sesame oil. Set aside.
⏱️ 2 min - 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble until just set. Remove from the wok and set aside, breaking into smaller pieces.
⏱️ 2 min - 4
Add another 1 tablespoon of vegetable oil to the wok. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 4-5 minutes. Remove the chicken from the wok and set aside.
⏱️ 5 min - 5
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic, grated ginger, and diced onion. Stir-fry for 1-2 minutes until fragrant.
⏱️ 2 min - 6
Add the diced carrots and green beans to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
⏱️ 4 min - 7
Add the chilled day-old rice to the wok, breaking up any clumps. Stir-fry for 3-5 minutes, ensuring the rice is heated through and slightly toasted.
⏱️ 5 min - 8
Return the cooked chicken and scrambled eggs to the wok. Pour the prepared Schezwan sauce over the rice mixture. Toss everything together until well combined and the rice is evenly coated with the sauce.
⏱️ 3 min - 9
Serve hot, garnished with sliced green onions.
⏱️ 1 min