Ingredients
2 cups cooked, chilled rice
250 g boneless chicken, finely chopped
2 tbsp oil
1 tbsp finely chopped garlic
1 small onion, chopped
½ cup capsicum, chopped
½ cup carrots, finely chopped
2 spring onions, chopped
2–3 tbsp Schezwan sauce
1 tbsp soy sauce
1 tsp vinegar
½ tsp black pepper
Salt to taste
1–2 green chillies, finely chopped (optional)
Method
Heat oil in a wok on high heat.
Add garlic and green chillies; stir-fry for 30 seconds.
Add chicken and cook for 5–7 minutes until completely cooked.
Add onion, carrots and capsicum. Stir-fry for 2–3 minutes while keeping the vegetables slightly crunchy.
Add Schezwan sauce, soy sauce and vinegar. Mix well.
Add the chilled cooked rice and toss everything together on high heat for 2–3 minutes.
Add black pepper and adjust salt.
Finish with spring onions and serve hot.
Tip: For extra spicy, restaurant-style Schezwan rice, add 1 extra tablespoon of Schezwan sauce and a little red chilli paste. 🌶️🍚🍗