Schezwan Chicken Fried Rice
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 500 g cooked basmati rice (cooled)
- 400 g chicken breast fillets, diced
- 100 g carrot, diced
- 100 g frozen peas
- 5 spring onions, sliced
- 5 garlic cloves
- 6 dried red chillies
- 3 tbsp soy sauce
- 1 tbsp tomato ketchup
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 426 kcal
- Protein
- 29.9 g
- Carbohydrate
- 43 g
- of which sugars
- 3.8 g
- Fat
- 13.6 g
- of which saturates
- 1.7 g
- Fibre
- 3.6 g
- Salt
- 2.15 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the dried red chillies in hot water for 15 minutes, then blend with half the garlic to a smooth paste.
- 2
Heat half the vegetable oil in a wok over high heat and stir-fry the chicken for 5 minutes until no pink remains, then set aside.
- 3
Add the remaining oil and the remaining garlic and stir-fry for 30 seconds, then add the carrot and peas and stir-fry for 3 minutes.
- 4
Stir in the chilli paste and cook for 1 minute, then add the cooked rice, breaking up any clumps.
- 5
Return the chicken to the wok, add the soy sauce and tomato ketchup, and toss over high heat for 4-5 minutes until piping hot.
- 6
Scatter with the spring onions and serve straight away.
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