Spicy & Fiery Rice Bowls Recipes: Chilli Pepper Schezwan Rice Bowl and Korean Fried Chicken Rice Bowl

If your taste buds crave bold, spicy, and satisfying meals, look no further than these two Asian-inspired rice bowls. The Chilli Pepper Schezwan Rice Bowl delivers that Indo-Chinese kick, while the Korean Fried Chicken Rice Bowl brings crispy heat and tangy contrast in every bite. Perfect for lunch, dinner, or when you're just in the mood for something that packs a punch.

Chilli Pepper Schezwan Rice Bowl

Ingredients:

• 2 cups Five Jewel Fried Rice (mixed veggie fried rice with carrots, beans, corn, capsicum, peas)

• 2 Batter-fried bajji chillies (mild green chillies coated in gram flour batter)

• 1/4 cup onions, sliced

• 2 tbsp Schezwan sauce

• 2 whole dry red chillies

• 2 tbsp spring onions, chopped

Instructions:

1. Prepare the Rice:
   Use 2 cups of cold, leftover rice. Heat 1 tablespoon of oil in a wok and stir-fry chopped vegetables (carrots, beans, bell peppers, corn/peas) for 2-3 minutes. Add rice, season with soy sauce or sesame oil, and stir-fry for another 2 minutes.

2. Fry the Chillies:
   Slit 4–6 bajji chillies and dip them in a batter of gram flour, rice flour, turmeric, chilli powder, and water. Fry in hot oil for 2-3 minutes until golden and crispy.

3. Sauté Aromatics:
   In a clean wok, heat oil and sauté 1 sliced onion and dry red chillies until golden. Add 2–3 tablespoons of Schezwan sauce and cook for 30 seconds.

4. Mix It Up:
   Add the vegetable fried rice to the wok, stir-fry for 2-3 minutes, allowing the rice to crisp slightly at the bottom.

5. Top and Serve:
   Serve the rice topped with fried bajji chillies and garnish with spring onions or coriander. Enjoy hot!

Nutrition (Approx. Per Serving)

Korean Fried Chicken Rice Bowl

Ingredients:

• 1 cup rice, cooked and lightly seasoned

• 200g chicken breast strips

• Panko breadcrumbs

• Batter mix (flour, water, and seasoning)

• 1/4 cup grated coconut

• 1/4 cup pickled veggies (carrot, cucumber, radish)

Instructions:

1. Prep the Chicken:
   Cut boneless chicken breasts or thighs into even strips about 1-inch wide. In a bowl, mix all-purpose flour, cornflour, salt, pepper, and enough water to form a thick batter. Coat each chicken strip in the batter, then roll in panko breadcrumbs, pressing gently to help them stick. Heat oil in a deep pan to 170–180°C (340–360°F), and fry the coated chicken in batches for 5–6 minutes until golden and crisp. Drain on paper towels.

2. Assemble the Bowl:
   In a wide serving bowl, place a generous layer of freshly steamed or leftover rice—preferably jasmine or short-grain for ideal texture. Fluff the rice gently with a fork. Arrange the hot, crispy chicken strips neatly on top, either in rows or a fan pattern for a clean presentation.

3. Add Texture:
   Sprinkle 1–2 tablespoons of freshly grated coconut over the chicken or rice. It adds a mild sweetness and a textural contrast. Toast the coconut lightly if you'd prefer a richer, nuttier flavor.

4. Finish with Tang:
   Add a generous spoonful of quick-pickled veggies like carrots, cucumbers, radishes, or onions on one side of the bowl. Their tangy crunch cuts through the richness of the fried chicken. For extra punch, drizzle a bit of the pickle brine over the rice.

Nutrition (Approx. Per Serving)

Why You’ll Love This Bowl

• Bold, Layered Flavors: From spicy Schezwan sauce to tangy pickles and toasted coconut, every bite delivers depth and contrast.

• Crispy Meets Comfort: Crunchy fried chicken or veggies paired with soft rice creates the ultimate satisfying texture combo.

• Complete & Customizable: A balanced bowl of carbs, protein, veggies, and zingy accents—all in one. Easily tweak it to suit your taste or pantry.

• Meal-Prep Friendly: Great fresh or reheated, making it a convenient option for lunch or dinner throughout the week.