Per serving · Approximate values estimated by AI
Spicy Szechuan Chicken Fried Rice
85% authentic · Szechuan Chinese
A fiery twist on classic fried rice, infused with the bold flavors of Szechuan cuisine. Features spicy chili bean paste, Szechuan peppercorns, and tender chicken for an exhilarating taste experience.
Ingredients
- Cooked Jasmine rice, day-old4 cups
- Boneless, skinless chicken thighs, diced1 cup
- Eggs2 large
- Frozen peas1/2 cup
- Green onions, chopped1/4 cup
- Garlic, minced3 cloves
- Ginger, minced1 teaspoon
- Chili bean paste (Doubanjiang)1-2 tablespoons
- Soy sauce2 tablespoons
- Shao Xing wine (or dry sherry)1 tablespoon
- Szechuan peppercorns, toasted and ground1/2 teaspoon
- Vegetable oil3 tablespoons
- Saltto taste
- Black pepperto taste
Steps
- 1
Whisk eggs with salt and pepper. Heat 1 tablespoon of oil in a wok over medium-high heat. Scramble eggs until just set, then remove and set aside.
- 2
Add 1 tablespoon of oil to the wok. Add diced chicken and stir-fry until cooked. Add Shao Xing wine and cook for 30 seconds. Remove chicken and set aside.
- 3
Add the remaining 1 tablespoon of oil to the wok. Add garlic, ginger, and chili bean paste. Stir-fry for 1 minute until fragrant and the oil turns red.
- 4
Add the cooked rice to the wok, breaking up clumps. Stir-fry for 3-5 minutes until heated through.
- 5
Add the peas, cooked chicken, and scrambled eggs back to the wok. Stir-fry for 2 minutes to combine.
- 6
Stir in soy sauce and ground Szechuan peppercorns. Mix well. Season with salt and pepper if needed.
- 7
Stir in most of the green onions. Serve immediately, garnished with remaining green onions and optional cilantro.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
