Schezwan Chicken Fried Rice - Restaurant Style

Step 1: Prepare the Pan and Oil

Heat 4 tablespoons of cooking oil (sunflower oil) in a large kadai (wok) over medium-high heat.

Step 2: Add Garlic

Add chopped garlic (approximately 1 tablespoon, optional) to the hot oil and fry for a few seconds until fragrant.

Step 3: Sauté Onions

Add 1 cup of finely chopped onions and sauté until they turn translucent, about 2-3 minutes.

Step 4: Add Ginger Garlic Paste

Add 3 teaspoons of ginger garlic paste and fry for 1-2 minutes until the raw smell disappears.

Step 5: Add Green Chillies and Capsicum

Add 8-10 chopped green chilies and 1 cup of chopped capsicum. Sauté for 5 minutes, ensuring the vegetables remain slightly crunchy.

Step 6: Season with Salt

Season the vegetables with salt to taste.

Step 7: Add Spices and Sauces

Add 3 teaspoons of pepper powder and 2 teaspoons of red chili flakes. Pour in 1.5 teaspoons of soya sauce and 0.5 cup of Schezwan sauce. Stir to combine all the ingredients.

Step 8: Incorporate Chicken and Eggs

Add 1 cup of pre-fried chopped chicken pieces and 3 scrambled eggs (bhurji). Mix everything thoroughly.

Step 9: Add Cooked Rice

Add the 3 cups of cooked rice (1.5 cups Sona Masuri and 1.5 cups Basmati, cooked with 2 tsp oil and 1:2 water ratio, 2 whistles). Reduce the flame to low.

Step 10: Mix and Serve

Gently mix the rice with the vegetable and chicken mixture until well combined and heated through. Serve hot, optionally with Chilli Chicken gravy.

• Ensure rice is cooked al dente and cooled to prevent stickiness.

• Adjust spice levels by varying green chilies, chili flakes, and Schezwan sauce.

• Keep vegetables slightly crunchy for better texture.

• Add other vegetables like carrots, cabbage, or mushrooms.

• Replace chicken with paneer or tofu for a vegetarian option.

• Use shrimp instead of chicken for a seafood fried rice.