Szechuan Fried Rice is a spicy version of the normal fried rice made with Szechuan sauce. This rice could also be prepared with Chilli paste and Ginger garlic paste instead of Szechuan sauce. I had not tasted Szechuan chicken fried rice, till last year. Once I happened to taste this in a restaurant, I fell in love with the dish.
I tried it at home and was quite happy with the outcome. Compared to the normal version chicken fried rice it is more tasty and of course spicy. With the added veggies and eggs it turns into really tasty, colourful and healthy recipe.

Chicken Szechuan Fried Rice

Preparation Time: 5 minutes
Cooking time: 25 minutes
Cuisine: Chinese
Serves: 2-3

Basmati rice- 1 cup
Chicken Breast/ boneless chicken- 1 no/ 250 grams
Oil- 3-4 teaspoons
Garlic, chopped- 1 big clove
Ginger, chopped- 1/2 inch
Carrot, chopped-1 small
Beans, chopped- 4-5
Sweet corn/Baby corn- 1/2 cup
Spring Onion, chopped- 1
Szechuan sauce- 1 tablepoon (Add according to your spice level)
Soya sauce- 1 teaspoon (optional)
Pepper- pinch
Sugar- 1/4+1/4 teaspoon
Salt-to taste
Sichuan Chicken Fried Rice

  • Half cook the basmathi rice with salt and drain the excess water; allow to cool.
  • Finely chop the veggies and cut the chicken in to thin long strips; then give them slant cut to get smaller pieces to get more surface area for easy cooking.
  • Drizzle a teaspoon of oil in a pan and add the beaten eggs and scramble with a pinch of salt and set aside.
  • Heat oil in a broad pan or wok add the chopped garlic and ginger; fry for ten seconds till the aroma of the flavour arises. Then add the white portion of the spring onion  and cook for thirty seconds.
  • Then add chopped chicken pieces with some salt. Cook till the chicken colour changes to white;  immediately add the chopped veggies of your choice like carrots, beans, cabbage, capsicum, sweet corn and little salt with a pinch of sugar.
  • Allow to cook the veggies in medium flame by constant stirring in that chicken cooked juices drizzle little oil if needed. Veggies should be cooked but the colour should not leave the veggies.
  • Add the szechuan sauce, soya sauce (if you have not added while preparing szechuan sauce) and mix well with the veggies; cook for five seconds.
  • On top of that add the scrambled egg and some spring onion and mix well.
  • Add the half cooked rice; season with pepper and salt with a pinch of sugar. Cook by constant mixing or tossing on high flame for five minutes.
  • Atlast sprinkle some chopped spring onion and mix well and switch off the gas.
Chicken Szechuan Fried Rice