Chicken Fried Rice

Fried rice is a versatile dish that can be prepared in various different ways with a mixture of ingredients which can be changed according to liking. The main ingredient that goes into a fried rice is Boiled rice which is then fried. This is a common dish in authentic Chinese as well as Indochinese cuisines. It is quite interesting how the authentic Chinese cuisine differs so much from Indo Chinese which is primarily developed in Indian suited to Indian taste buds. I was also among the many who for long didn’t realise that Manchurian and Chilly Chicken are actually Indochinese food rather than the authentic Chinese and also I was surprised to know that Manchurian doesn’t even exist in Chinese cuisine.

I would be referring to the Indochinese fried rice that we grew up having in restuarants and sometimes at homes on special occasions. Mine and Alby’s (my brother) favourite fried rice till date is a Mixed Fried rice from a restauarant in Kuwait called Chopsticks which was a take away only then. It was literally behind our building and therefore the temptation was frequent to having it. There was something so unique about that fried rice that till date we have still not found a fried rice that matches to that taste which we still have stuck in our minds and that which is so dear to our tastebuds. They also had a Diced Beef Chilly which was the most popular combination with it. The beef was diced thinly and then cooked in a mild sauce and the gravy was a perfect combo for this fried rice.

We all would have fried rice and chilly chicken memories from childhood mostly it would be one of the frequent combinations served at parties or special occasions like birthday parties etc or when we visit the restuarants with family for a special meal. Do you all agree ? Also as most other young couples, we decided to cook this for our first New Year  in UK. We made this along with a Dry Chilli Beef as side dish for it. I will be updating the Dry Chilli Beef recipe sometime later on the blog.

Fried rice as I mentioned can be made with rice as the base and different ingredients can be added depending on preference namely chicken, beef, prawns, paneer, stir fried veggies and therefore each has its unique taste. Different sauces can be added namely soya sauce, tomato ketchup, chilli sauce etc to add to the flavour and the contents are stir fried well.

Here is the recipe for Indochinese Chicken Fried Rice that I prepared

RECIPE

Ingredients

Basmati Rice – 1 cup (best to use leftover rice from

Water – 3 cups

Boneless chicken pieces – 250 g cut into small thin slices

To marinate chicken

Cornflour – 1 tsp

Crushed black pepper powder – ½ tsp

Salt – to taste

For the fried rice

Beans – 4 to 5 sliced finely

Carrot – 1 chopped finely into small pieces

Green peas – ¼ cup

Sweet corn – ¼ cup

Spring onions – ½ cup chopped finely

Eggs – 2

Soya sauce – 2 tbsp

Red chilli sauce – 2 tbsp

Green Chilli sauce – 1 tbsp

Crushed black pepper powder – 1/2 tsp

Salt – to taste

Oil – for cooking

STEPS

1. Soak the basmati rice in water for 25 – 30 minutes. Then remove it and boil it in water. The rice should be 3/4^th cooked and not fully cooked as it will then be stir fried so it should not break too much or get over cooked then. Remove the rice from the water when 3/4^th cooked.
2. Marinate chicken with cornflour, salt and crushed black pepper powder for few minutes.
3. Heat a wok and on medium heat add oil and fry the marinated chicken pieces. Remove it from the wok.
4. Now in the same wok and oil, add in the beans, green peas, sweet corn and carrot and stir fry it for few minutes. Veggies shouldn’t be overcooked or fried.
5. Now make a space in the wok in the middle and add in the egg and scramble it in the centre and once done mix it well.
6. Then lower the flame and add in the cooked chicken as well and then add the sauces and mix everything well.
7. Now atleast add in the cooked rice and stir fry for few minutes
8. Then add in the crushed black pepper at last and mix it all well taking care not to break the rice too much
9. Garnish with spring onions at the end and serve hot.