Chicken Fried Rice Recipe
Chinese cuisine has always being everyone's favourite, specially the one we get here or make here in India is actually an Indo Chinese version with added flavours and taste as per Indian appetite hence it makes it more relishing.
Equipment
- Deep Kadhai or Wok
Ingredients
- 2 Cup Boiled Basmati Rice Cooked - Do not over cook - Just 90% cooked
- 150 grams Chicken Boneless - cut in strips
- 1 Egg
- ½ Cup Chopped Spring Onions
- ¼ Cup Capsicum Sliced
- ¼ Cup Carrots sliced
- ¼ Cup Onions Sliced
- ¼ Cup Cabbage
- 1 tbsp Garlic Chopped
- 1 tbsp Ginger Chopped or cut in Juveniles
- 2 Nos Green Chillies Slit in two - deseeded
- 1.5 tbsp Soya Sauce
- 1/2 tbsp Black Pepper Powder
- 1/2 tbsp Vinegar
- Salt as per taste
- 4-5 tbsp Oil for Cooking
Instructions
- Ingredients
- Take a deep Kadhai or a Wok and add around 1 tbsp. of Oil, Once the oil is hot , beat an egg and fry it to a scrambled egg
- Add black pepper and salt and scramble the egg, Remove it in a plate and keep it aside
- In the same oil add chopped garlic, ginger and green chilies and fry them for a while on a high flame Tip - Always make Chinese on a high flame, the wok should be very hot as it gives a nice smoky flavour, but make sure you keep stirring it continuously to avoid burning
- Give everything a good mix
- Now add Chicken pieces and fry them with the ginger garlic and chilies together.Tip- While cleaning or washing chicken always soak it with salt, vinegar and turmeric for 10 mins- this will help in killing all the bacteria and it also removes all the blood from the chicken.
- Keep it on a high flame for 2 mins and keep frying the chicken by stirring continuously
- Then keep it on low flame and let it cook for 4-5 mins, Also add some salt and a some black pepper powder for taste
- mix everything
- After cooking for 4-5 mins on low-medium flame, the chicken is cooked and ready
- Add some veggies, First goes in the onions , fry them well along with the chicken on high flame stirring continuouslyTip - The veggies used in Indo-chinese dish should be crunchy or partially cooked, Do not overcook the veggies.
- mix everything
- Add other veggies like capsicum & carrots, you may even add cabbage, Add the veggies as per your choice and toss it for a while as mentioned we need to keep them crunchy so no overcooking.P.S - I added deseeded tomatoes as I didn't had any other vegetable available at the moment, but its purely optional and kaam chalau ;-)
- Then add chopped spring onions and toss it well
- Finally goes in the boiled rice and mix it together
- mix everything
- Now add fried scrambled egg, sprinkle some black pepper and salt as per tasteP.S - Salt was added while cooking Rice, so make sure salt is added as required
- Then add vinegar and 1 tbsp. or 1.5 tbsp. of Soya sauce, depending on your choiceP.S - Sauces already has salt so be careful while adding salt
- Mix everything well
- Now use two spatulas to mix it together. Mix it well to ensure salt , spices and sauces are mix evenlyFinally garnish with chopped spring onions
- Chicken Fried Rice is ready to be served, Serve it hot with schewan chutney or you may just enjoy it as is!!!
Video
Notes
How to cook perfect and non sticky rice?
Soak Basmati rice in water for 30 mins, then drain it and remove all water. Take a bottom vessel and boil around 2 litres of water add some salt and 1 tbsp Oil.
Keep it on a high flame and let it boil, Once it starts boiling add the soaked rice, Cook the rice on high flame for 10-12 mins and do not stir the rice as it may break.
Check the rice after 10 mins, if you can break the rice with your fingers that means its cooked.
Drain it in a strainer and keep it aside.