Chicken Schezwan Rice
A home-style recipe for Chicken Schezwan Rice. Serves 4, ready in about 30 minutes.
Ingredients
- 4 cups cooked rice, cold (from about 1⅓ cups uncooked)
- 300 g boneless chicken, in small cubes
- 4 tbsp oil
- 8 garlic cloves, finely chopped
- 1–2 tsp crushed red chilli
- 1 carrot, peeled and finely diced
- 1 capsicum (shimla mirch), diced
- 3 tbsp chilli sauce
- 2 tbsp ketchup
- 2 tbsp soy sauce
- 1 tbsp vinegar
- 1 tsp salt
- ½ tsp black pepper
- Spring onion, chopped, to finish (optional)
Missing something?
- No rice? Use any other rice, or broken rice (cooks faster).
- No chicken? Use mutton or beef (cook longer), or soya chunks.
- No carrot? Use extra cabbage or capsicum.
- No capsicum? Use extra cabbage or onion.
- No soy sauce? Use a little vinegar with pepper and extra salt (taste will differ).
Method
- Heat the oil in a wok on high heat. Add the chicken and stir-fry for 5–6 minutes, until cooked. Lift it out.
- In the same oil, fry the garlic on medium heat for 1 minute until light golden. Add the crushed chilli for a few seconds.
- Add the chilli sauce, ketchup, soy sauce and vinegar and cook for 1 minute until thick.
- Turn the heat to high. Add the carrot and capsicum and stir-fry for 2 minutes.
- Add the rice, chicken, salt and pepper and toss for 3–4 minutes, breaking up any lumps, until hot and coated. Top with spring onion.
Tip: Cold rice from the day before works best; fresh rice turns sticky.