One Pan Szechuan Chicken Fried Rice

One Pan Szechuan Chicken Fried Rice

My husband’s favorite dish could easily be fried rice. He likes food too much to actually have a favorite but if you threw him a menu with 150 dishes on it, you can bet your bottom dollar he would pick fried rice.

That’s good news for me since fried rice is easy and cheap to make at home! I experiment all the time with different combinations of ingredients and spices and so far it’s been nothing but fun and delicious!

This fried rice is called one pan Szechuan chicken fried rice because of the chile paste (sambal oelek) added for a good kick of heat.


This recipe is a little different from your regular fried rice as the rice is cooked in the pan with all the other ingredients to make it a one pan recipe! What you end up with is a rice that’s infused with savory and umami flavors with grains the color of a beautiful sunset. It’s really pretty and yummy!


This one pot Szechuan chicken fried rice can be served as a main or make a wonderful side to other Chinese inspired dishes such as honey sriracha tofu, vegetable chow mein or a beef stir fry with hoisin sauce.

It will keep in the fridge for 3-4 days.

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One Pan Szechuan Chicken Fried Rice

Spicy, nutty and fragrant! This Szechuan fried rice has all the flavors of classic Taiwanese food and more!

  • Author: Caroline Phelps
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 people 1x
  • Category: Rice
  • Method: Stir fry
  • Cuisine: Chinese


  • 1 tablespoon toasted sesame oil
  • 3/4 cup chicken broth
  • 2 tablespoons soy sauce
  • 1/2 tablespoon chili paste (such as sambal oelek)
  • 2 tablespoons grapeseed oil
  • 1 pound skinless, boneless chicken breast (chopped bite size)
  • 2 cloves garlic (minced)
  • 1 thumb size ginger (peeled and finely chopped)
  • 1 medium onion (finely chopped)
  • 1 small red bell pepper (cored, seeded and finely chopped)
  • 1 small zucchini (diced)
  • 1/2 cup long grain rice


  1. In a bowl, whisk in sesame oil, chicken broth, soy sauce and set aside.
  2. In a large deep skillet over medium high heat, add 1 tbsp grapeseed oil and chicken and cook for a few minutes until chicken is cooked through. Season with salt and pepper, transfer to a plate and set aside.
  3. In the same deep skillet, add remaining 1 tbsp grapeseed oil, garlic, ginger and onions and cook for 2-3 minutes, until onions are translucent.
  4. Add rice and stir constantly for 1 minute. Add broth mix and stir well. Lower heat to a simmer, cover and cook for 12 minutes. Stir every 4 minutes to prevent rice from burning.
  5. Add bell peppers, zucchini, chicken and 1 tbsp water. Stir well, bring to boil, lower heat to a simmer and cover. Cook for another 6-8 minutes, or until rice is cooked through.
  6. Add chile paste and season with salt and pepper. Stir well and serve immediately.

Keywords: recipe, chahan, appetizer, side, Asian

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