May 29, 2020

Recipe for Indo-Chinese Schezwan Chicken Fried Rice

Schezwan Fried Rice is for the Spicy Food Lovers and the ones who love the colour RED!

I remember my very First Schezwan Noodles and Fried Rice that I ate when our Catering Cook Bahadur introduced us to this flavour. OMG! I went insane at the age of 8 and I absolutely loved it and after that I wanted schezwan with all my Chinese Food, even with Corn Soup… crazy.. I know I know… Schezwan(Shezlon, like my uncle Antoo used to say 😊) Chicken, Fried Rice, Noodles, etc. became such a Hit among our building friends and the kids of the lane, that when the Menu for my 1^st Holy Communion was being decided, we had an All Chinese Menu, where Bahadur and My Mom cooked everything for our 150+ guests and Schezwan Fried Rice, Schezwan Chicken Gravy and Schezwan Noodles were topping the buffet table! I was the cool kid in town because not everyone had heard about these dishes back then! So cool right! 😊

But the sad part is that, Mum & I didn’t learn how to make Schezwan Sauce from Bahadur nor Raja Chinese ☹…I regret it… but I hope to learn it soon and share it with you all. If you have a Good recipe for Schezwan Sauce, Do share it with Me and I’ll feature you with your recipe in my Schezwan Sauce Post. Until then,you can enjoy a bottle of a Nice Spicy store bought Schezwan sauce and Toss it into your Fried Rice, Thank Me laterzzzz!

Course Main Course

Cuisine Chinese, Indo-Chinese

Keyword Chicken Fried Rice, Chinese Fried Rice, fried rice, Schezwan, Schezwan Fried Rice, Schezwan Rice

Prep Time 30

Cook Time 15

Total Time 45

Servings 4 people

Ingredients

2 Cups Basmati Rice(Soaked in 4 Cups Water for 30 minutesand then gently washed until the water runs clear)
300 gms Boneless Chicken(Washed, Boiled with Salt and Cutinto cubes)
2 Large Eggs(Beaten with ¼ Tspn Salt and kept aside)
5-6 Spring Onions(Washed and chopped. Bulb and Green keptseparate)
3 Tbspn Shezwan Sauce(adjust as per preference)
½ Tspn Orange Red Food Colour(optional)
4 Tbspn Oil(for Tossing the Rice)
A large vessel filled to ¾ of its level with Water(for boiling the Rice)
3 Tbspn Oil for adding to the Water while boiling the Rice
3 Tbpn Salt to be added to the water while boiling the rice

Instructions

First, in the large vessel, add the Water, Oil and Salt and Keep it on High Flame for Boiling
Note: Adding Oil to the water is a very important step. If oil isn’t added, the Rice will get sticky. The Oil helps the Rice to remain loose and grainy
As soon as the water begins to boil, add the Rice into the boiling water Boil the Rice until it is 75% cooked only
Immediately, Strain the Rice into a large strainer
Note: The Rice will be tossed on High flame later so if the Rice is fully cooked, the Rice will further get cooked and will become extremely soft and that’s not the texture we want for Fried Rice. Hence do not fully cook the Rice.
Note: Ensure the Rice is not kept in the water. Or else it will get further cooked and become sticky
Once the water is completely drained off, immediately transfer the Rice into a large wide tray so that the Rice doesn’t further cook with its own heat and steam. Let the Rice come down to room temperature
Note: Do not cover the Tray
Bringing the Rice to room temperature is extremely important because Hot Rice is Soft and tossing Hot Rice will tend to break the Rice and you will not be able to retain Long grains.
Prep all your ingredients in advance because we will be cooking this on Extremely High Flame and you will not have a chance to chop or get things in between
Once the Rice comes to Room temperature, Take a Large Wok or Skillet and Add 4 Tbspn Oil and place it on High flame
Once the Oil turns Hot, Add the beaten Eggs and the chopped Spring Onion bulbs(the white part) and with a flat spoon break down the egg in the Hot Oil
Note: Spring Onion and Egg are a very Important ingredients because the Main flavours come from these two ingredients when tossed in Extremely Hot Oil
Add the Rice, Boiled Chicken, chopped spring Onion greens, Colour(if using)Salt and Schezwan Sauce
Toss the Wok on high flame and let all the ingredients mix well
Note: Once the Rice goes in, kindly ensure that you do not use a Spoon or Spatula to Mix the Fried Rice. Hold the handle of the Wok and Toss the Rice because using a Spoon or Spatula, might break the rice. If you are finding it difficult to toss, Use a Flat Spatula at intervals but do it extremely gently
Once every grain is coated with Schezwan Sauce, turn the flame off and Enjoy your Hot, Cart Style Chicken Fried Rice.You can sprinkle some Spring Onions over the Fried Rice while eating.
Note: If Spring Onions are Raw and for any reason you’re notable to finish the Fried Rice and have to keep it for the next day, it may tend to smell. Hence if you wish to sprinkle Spring Onion over your Fried Rice, You may do so, into your individual plates, at the time of Eating and not into the entire batch.