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Szechuan fried chicken, rice and fried egg in a bowl
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Szechuan Chicken Rice

Chicken mince packed with flavour
Course Dinner
Cuisine Asian, Australian, Worldwide
Keyword Chicken & Rice, Chicken Mince, Szechuan Chicken, Szechuan Sauce
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 people
Calories 669kcal
Author AnotherFoodBlogger

Ingredients

  • 500 g Inglewood chicken mince
  • 2 carrots chopped same size as green beans
  • 10 green beans diced
  • 1 tbsp sesame oil

Rice

  • 3/4 cup rice
  • 1" piece ginger grated
  • 1 clove garlic grated
  • salt
  • 1.5 cups water

Szechuan Sauce

  • 2 tbsp Asian chili garlic sauce
  • 1 tsp five Spice
  • 2 tbsp rice vinegar
  • 2 tbsp mirin
  • 2 tbsp sesame oil
  • 100 ml soy sauce
  • 2 tsp Szechuan peppercorns
  • 2 tsp ginger grated
  • 6 tbsp maple syrup
  • 1 tbsp cornstarch

Eggs

  • 4 eggs
  • 1 tbsp butter
  • 1 tbsp oil

Garnish

  • peanuts chopped
  • coriander
  • 1 red chili sliced finely
  • 1 spring onion sliced finely

Instructions

Sauce

  • Toast peppercorns for 1 minute in a frying pan and crush
  • Mix all ingredients together with the peppercorns and set aside

Rice

  • Place all ingredients into a saucepan (and stir) and bring water to the boil
  • Once boiling turn the heat right down as low as it goes, cover and leave it alone for 15 minutes
  • Turn off the heat and leave it alone for a further 5 minutes, remove lid, stir and eat ?

Szechuan Chicken

  • In a large saucepan or wok heat the sesame oil on medium – high heat
  • Add carrots, green beans, chicken & pinch of salt and cook for approx. 4 minutes – stirring/tossing regularly to break up the mince
  • Add Szechuan sauce and cook for a further minute. Stirring regularly so everything combines

Eggs

  • Add butter & oil to non-stick pan and turn to medium heat
  • Crack in eggs and cook for 3-4 minutes or until white is set

Serving

  • Place rice on the plate, top with some delicious Szechuan chicken.
  • Place fried egg on top and sprinkle some garnish and any remaining sauce in the pan
  • Demolish!

Notes

Essential Tools

  • chef knives
  • chopping board
  • measuring utensils
  • grater
  • wok/large frying pan
  • pestle/mortar or small grinder
  • frying pan
  • saucepan

Tips/Tricks

  • there are plenty of great Szechuan sauces available in the shops these days so feel free to simplify the recipe and grab one of them instead!
  • always make sure you stir/break up the mince so you aren’t left with lumpy uncooked bits
  • all the little garnishes may seem overkill but believe me one thing Asian cuisine does SO well is add extra bites and pops of flavour through garnish like chili, peanuts and herbs so don’t skimp!

Nutrition

Calories: 669kcal | Carbohydrates: 63g | Protein: 34g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 271mg | Sodium: 1666mg | Potassium: 1080mg | Fiber: 3g | Sugar: 23g | Vitamin A: 5690IU | Vitamin C: 21mg | Calcium: 114mg | Iron: 4mg