Triple Schezwan Chicken Fried Rice
Rice, noodles, and fried chicken under one gravy
Indo-Chinese theatre is not one pan and a prayer. It is three preparations that only meet at the plate: a schezwan chilli paste cooked down in oil, fried chicken that has already been through a wet marinade, and a wok of rice-and-noodle fried rice that refuses to be either alone.
Without the paste & chicken, the wok is ordinary Indo-Chinese fried rice. Without the rice-noodle toss the gravy is a curry looking for bread. The triple is the insistence on serving them together.
Cool the rice completely. That is not optional staging — warm rice sheds steam in the wok and turns the noodles into paste. The chilli paste can be made the day before; cold paste goes into the marinade and the gravy the same way.
Sodium level moves with how heavy you are with soy and stock.
The Recipe
- 4
- 45 min
- 50 min
| Ingredient | 01 | 02Marinate | 03Fry chicken | 04Gravy Sauté | 05Gravy Stir | 06Gravy body | 07Gravy body | 08Fried rice base | 09Fried rice base + egg | 10Fried Rice & Noodles | 11Gravy + Fried Rice & Noodles |
|---|---|---|---|---|---|---|---|---|---|---|---|
0 2 cups riceBasmati or long-grained rice | Rice Wash the rice 3 / 4 times and soak 15 mins. Boil with salt until almost cooked. Strain, fluff with a fork, and spread to cool completely. | Toss hard. | Heap the fried rice, ladle the schezwan gravy and chicken beside or over it, and finish with coriander. Serve at once. | ||||||||
1 Salt, for boiling water | |||||||||||
2 3.5 oz thin noodles | Noodles Boil water + thin noodles, until soft and separated. Kill the heat &, cover. Strain and rinse under cold water. Add oil. | ||||||||||
3 1 tbsp oil | |||||||||||
4 22 Kashmiri red dried chilliesSoak in warm water thirty minutes; 20–25 is the window | Schezwan Chilli paste Soak in warm water for 30 mins. Blend. Heat in ⅓ cup of oil with salt until coarse and homogenous, then stir in the vinegar. | Mix. Rest while the oil comes up. | Deep fry at 170°C (338°F). | Cook for about 3 mins (vegetables still with crunch, gravy thick enough to coat a spoon). | |||||||
5 0.375 cups oil | |||||||||||
6 1 tbsp vinegar | |||||||||||
7 Salt, for the chilli paste | |||||||||||
8 12.5 oz chicken breastCubed; 1/4 small chops for rice | |||||||||||
9 2 tsp ginger-garlic paste | |||||||||||
10 1 tsp light soy sauce | |||||||||||
11 1 tsp green chilli paste | |||||||||||
12 1 tsp schezwan chilli paste | |||||||||||
13 1 egg white | |||||||||||
14 3 tbsp corn flour | |||||||||||
15 Black pepper, to taste | |||||||||||
16 Oil, for deep fryingOr air fry at 175°C / 350°F | |||||||||||
17 2 tbsp oil | Sauté. | Stir. | Boil. | ||||||||
18 3 tbsp garlicChopped | |||||||||||
19 1 tbsp gingerChopped | |||||||||||
20 0.5 cups spring onion bulbs | |||||||||||
21 2 green chilliesChopped | |||||||||||
22 1 tsp light soy sauce | |||||||||||
23 3 tbsp ketchup | |||||||||||
24 2 tbsp hot sauce | |||||||||||
25 1 tsp vinegar | |||||||||||
26 2 tbsp green chilli pasteGravy - first addition | |||||||||||
27 2 tbsp coriander stemsChopped | |||||||||||
28 White pepper, to taste | |||||||||||
29 Salt, for the gravy | |||||||||||
30 2 tbsp green chilli pasteGravy - second addition after the sauces | |||||||||||
31 2.5 cups chicken stockAround 2–3 cups; enough to make a pourable gravy | |||||||||||
32 1 tbsp corn flourSlurried with 2 tbsp water | |||||||||||
33 0.5 cabbageLong strips; julienne cut | |||||||||||
34 1 carrotLong strips; julienne cut | |||||||||||
35 0.5 green bell pepperLong strips; julienne cut | |||||||||||
36 2 tbsp oilFried rice wok | In a clean wide pan, Sauté. | Push the vegetables aside. Crack the egg into the centre, scramble it until just set, then fold back into the vegetables. | Toss hard. | ||||||||
37 2 tbsp garlicChopped | |||||||||||
38 1 tsp gingerChopped | |||||||||||
39 0.5 cups spring onionWhites for the wok; greens for finish | |||||||||||
40 0.375 cups carrotChopped | |||||||||||
41 0.375 cups french beansChopped | |||||||||||
42 0.375 cups cabbageChopped | |||||||||||
43 1 eggWhole; scrambled in the centre of the wok | |||||||||||
44 1 tsp light soy sauce | |||||||||||
45 1 tsp vinegar | |||||||||||
46 1 tsp ketchup | |||||||||||
47 2 tbsp green chilli paste | |||||||||||
48 2 green chilliesChopped | |||||||||||
49 Sugar, a dash | |||||||||||
50 White pepper, to taste | |||||||||||
51 Salt, for the fried rice | |||||||||||
52 3 tbsp fresh corianderGarnish |
Nutrition
- Carbs 53%
- Fat 32.3%
- Protein 14.7%
| Per serving | Whole dish | |
|---|---|---|
| Calories | 1082 | 4328 |
| Carbs | 144 g | 576 g |
| Fat | 39 g | 156 g |
| Protein | 40 g | 160 g |
| Fiber | 13 g | 52 g |
| Sodium | 645 mg | 2580 mg |