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Szechuan Chicken Fried Rice Recipe

Name: Szechuan Szechuans Szechuan Chicken Fried Rice Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb boneless skinless chicken thighs (cut into 1/2-inch pieces); 1 tbs light soy sauce (for marinade); 1 tsp shaoxing wine or dry sherry; 1 tsp cornstarch (for velveting); 1 tsp ground white pepper; 4 cups day-old jasmine rice (cold, separated grains); 2 large eggs; 1 tbs neutral oil (for scrambling eggs); 1 red bell pepper (seeded and diced ~1/2-inch); 4 stalks scallions (green onions), white and green separated, sliced; 3 cloves garlic (minced); 1 tsp fresh ginger (peeled and minced); 3 oz frozen peas and carrots (thawed) or fresh peas; 1 tsp doubanjiang (spicy fermented broad bean paste); 1 tsp chili garlic sauce (or sambal oelek); 1 tsp dark soy sauce (for color); 2 tbs light soy sauce (for seasoning); 1 tsp sesame oil; 1 tsp rice vinegar; 2 tbs chicken or vegetable stock (warm); 3 tbs neutral high-heat oil (vegetable, peanut, or canola); 1 tsp toasted sesame seeds (optional garnish); 2 tbsp fresh cilantro leaves (optional garnish); 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper or white pepper

Inspired by Szechuan Szechuan

Time35m

Serves4

Fried rice with wok seared chicken, red peppers, and chili.

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Ingredients

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Protein & Marinade

1 lb boneless skinless chicken thighs (cut into 1/2-inch pieces)

1 tbs light soy sauce (for marinade)

1 tsp shaoxing wine or dry sherry

1 tsp cornstarch (for velveting)

1 tsp ground white pepper

Rice & Eggs

4 cups day-old jasmine rice (cold, separated grains)

2 Large eggs

1 tbs neutral oil (for scrambling eggs)

Vegetables & Aromatics

1 red bell pepper (seeded and diced ~1/2-inch)

4 stalks scallions (green onions), white and green separated, sliced

3 cloves Garlic (minced)

1 tsp fresh ginger (peeled and minced)

3 oz frozen peas and carrots (thawed) or fresh peas

Szechuan Sauce & Seasoning

1 tsp doubanjiang (spicy fermented broad bean paste)

1 tsp chili garlic sauce (or sambal oelek)

1 tsp dark soy sauce (for color)

2 tbs light soy sauce (for seasoning)

1 tsp Toasted sesame oil

1 tsp Rice vinegar

2 tbs chicken or vegetable stock (warm)

Wok Oils & Garnish

3 tbs neutral high-heat oil (vegetable, peanut, or canola)

1 tsp toasted sesame seeds (optional garnish)

2 tbsp fresh cilantro leaves (optional garnish)

Salt & Pepper

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper or white pepper

Method

Protein & Marinade

Marinate the chicken

In a bowl combine the chicken pieces with 1 tablespoon light soy sauce, 1 teaspoon shaoxing wine, 1 teaspoon cornstarch, and 1 teaspoon ground white pepper. Mix until coated and let sit for 10–15 minutes while you prep other ingredients.

Wok-sear the chicken

Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl. Add the marinated chicken in a single layer and sear without crowding, stirring occasionally, until just cooked through and slightly charred at the edges, about 3–4 minutes. Transfer chicken to a plate and set aside.

Rice & Eggs

Prepare eggs

Beat the 2 eggs lightly with a pinch of salt. In the hot wok (after removing the chicken), add 1 tablespoon oil and swirl to coat. Pour in the eggs and let sit 10–15 seconds until edges set, then scramble quickly until just cooked but still soft. Transfer eggs to the plate with chicken.

Break up rice

If the day-old rice is clumped, use your hands or a fork to break it into individual grains before stir-frying.

Vegetables & Aromatics

Sauté aromatics and vegetables

Add remaining 1 tablespoon neutral oil to the hot wok. Add the white parts of the scallions, minced garlic and minced ginger. Stir-fry 20–30 seconds until fragrant. Add the diced red bell pepper and peas/carrots and stir-fry on high heat 1–2 minutes until peppers begin to soften but stay crisp.

Szechuan Sauce & Seasoning

Build the sauce

In a small bowl mix 1 teaspoon doubanjiang, 1 teaspoon chili garlic sauce, 1 teaspoon dark soy sauce, 2 tablespoons light soy sauce, 1 teaspoon sesame oil, 1 teaspoon rice vinegar, and 2 tablespoons warm stock into a smooth mixture.

Combine rice with sauce

Increase heat to high. Add the cold rice to the wok with the vegetables, breaking up any remaining clumps. Drizzle the prepared sauce evenly over the rice. Toss and stir continuously to coat the grains and heat through, about 2–3 minutes. Press and toss the rice with the spatula to get slight charring and wok hei.

Finishing & Garnish

Return chicken and eggs

Return the seared chicken and scrambled eggs to the wok. Stir quickly to combine and heat through, about 1 minute. Taste and adjust seasoning with up to 1/2 teaspoon kosher salt and 1/4 teaspoon pepper if needed.

Finish with scallions and sesame

Turn off the heat. Stir in the green parts of the scallions and 1 teaspoon toasted sesame seeds. Drizzle any remaining 1 teaspoon sesame oil if desired for aroma. Toss once and transfer to a serving platter.

Serve

Garnish with optional cilantro leaves and additional sesame seeds or chili sauce at the table. Serve hot.