One Pan Szechuan Chicken Fried Rice

5 from 1 review

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


  • 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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