Indo Chinese Chicken Fried Rice
14 February, 2013 Shana Shameer
Indo Chinese Chicken Fried Rice. A Restaurant favorite!
The chinese bought fried rice to India, thankfully so and it was then adapted to the suit the South Asian palate. Thus was born this tasty rice dish. This particular ‘Indo Chinese Chicken Fried Rice’ is hugely popular in the Indian subcontinent. It is also sought after world wide and recognized as fusion cuisine. Make this excellent Restaurant Style dish at home.
Indo Chinese Chicken Fried Rice
Rice used for fried rice, must be completely cool. Day old rice is good. You are here: Quick Browse > Rice > Indo Chinese Chicken Fried Rice (Introduction)
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Recipe Name: Indo Chinese Chicken Fried Rice
Recipe Type: Rice Dishes
Author: Shana c/o Recipes ‘R’ Simple
Prep time:
Cook time:
Total time:
Yield: (4 servings)
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Key Ingredients: Rice, Chicken, Beans, Carrot, Capsicum, Eggs, Spring Onion, Garlic, Salt, Pepper, Oil.
Let us know if you tried it .
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Recipes r not just simple…it was awsome. My sincere thanks.
this was somethng amazing I mean ur recipes n pictures…truely beyond words. To be frank I tried so many recipes from cookery sites but this was perfect especially ur ingredients n the method u’ve written..thnk u so much n keep going the gud work..my sincere wishes..
Thank you very much for the kind words. It means a lot. Hope to keep sharing fail-proof recipes with all.
I Made the exotic grilled basil chicken as well as your chicken fried rice yeseterday items yesterday and it was a huge hit!
I bought lemongrass for the first time yesterday, but did not get candlenut and kaffir lime.I have one doubt though. in your fried rice recipe, after scrambling the egg, do we add the rice to it and toss? or do we remove the egg from the wok and then do it. Also the veggies do we add to the rice and then toss or do it separately and mix at the end?
Thankyou. Happy that they worked for you. Do try more recipes.
As for your doubt, Scramble the eggs well till golden but still moist (dont fry the eggs too dry). Add the cold rice to the wok with the eggs. And toss-fry till each grain of rice is separated and achieves a glossy look.(Do not remove eggs prior to adding rice, unless you are afraid you’ll burn them). this gets better with practice – and the rice is tossed with the aroma of the fried egg incorporated into it which is an essential part of this fried rice)
Secondly, add the steamed vegetables (without any water) at the very end, to the wok along with the fried chicken and toss all together.
(Do not add the vegetables straight to the hot wok or they get shriveled and loose the texture required in this fried rice)
Hope this helps.
Thanks a lot for your reply. I shall continue to use your recipe for fried rice.
tried this ,turned out good .it seems a quick meal too cook ,and everyone loved it.thanx