Indo Chinese Chicken Fried Rice Restaurant Style
Make fabulous, Restaurant Style Indo-Chinese Style Chicken Fried Rice at home!
Ingredients:
| boneless chicken breasts, cut into strips | 2 large | |
| basmati rice (cooked to make 4 cups of rice , cooled) | 2 cups | |
| eggs | 4 | |
| spring onion (bulbs and leaves for garnish) | 5 stalks | |
| garlic, minced | 5 cloves | |
| Peanut oil ( preferred) - you can use Sunflower oil or any neutral oil instead. | 3 Tbsp | |
| asian sesame oil(for flavor) | 3/4 tsp | |
| salt & pepper | To taste, | |
| light soy sauce | 2-3 tsp | |
| french beans, finely sliced | 1/2 cup | |
| cut into very small dice | 1/4 cup carrot, | |
| a large green capssicum (bell pepper) , cut into strips the same length as the chicken | Half of |
Method:
-  Toss the chicken strips, in a bowl with sesame oil, salt, and pepper.
- Beat the eggs with salt and pepper (a good amount of pepper is recommended)
- Steam the beans and carrot together till tender. (Steam, do not boil)→ Set aside.
- In a large carbon -steel wok (preferred) wok, heat and swirl 3 Tbsp of oil all around.
- When smoking hot, add the onion and garlic and toss for 5 seconds only.
- Quickly add the chicken and stir-fry well, till nice and golden. This will take 2 – 3 minutes.
- Remove the chicken with a slotted spoon and set aside.
- Add a tbsp of oil to the wok, if required and heat till smoking again.
- Add the eggs and allow to set for 5 seconds. Then scramble well, scraping from the bottom of your wok as you do so and frying without burning. Fry till just golden. (do not over fry the eggs.)
- Add the rice to the eggs in the wok and toss all together on HIGH heat –Â till all the rice has a nice glaze to it.
- Add soy sauce to season.
- Add the fresh capsicum and cabbage and toss again, scooping from the bottom of the wok each time. Add soy sauce to taste.
- At this point add the steamed vegetables( beans and carrot) as well as the stir-fried chicken to the wok.
- Toss along with the rice, to combine all ingredients well, remove
- Season with pepper on top and garnish with spring onion shoots.
Indo Chinese Chicken Fried Rice Restaurant Style
Notes:
- The rice should be cooled well and fluffed up with a fork or else when we fry the grains will stick together and be lumpy.
- Day-old refrigerated rice is great for fried rice.
- The steamed vegetables should not contain any liquid.
- Steam vegetables over boiling water or in the microwave- do not boil.
- The chicken should be patted dry before pouring over the marinade.
- If your soy sauce is the less salty variety, compensate with some salt. Do not add more soy sauce.
Key Ingredients:Â Rice, Chicken, Beans, Carrot, Capsicum, Eggs, Spring Onion, Garlic, Salt, Pepper, Oil
Let us know if you tried it – Indo Chinese Chicken Fried Rice Restaurant Style.
Thank you! It turned out very nice… hope you will add video for this also.
love to eat these foods, love to cook these foods, love to eat
Looks just like what I am looking for! Hope to make it soon!
Sounds yummy plan to make this soon. Pls clarify how many eggs ? Can I use an oil other than sesame ? And which cabbage is the best ?
Hi. Thank you. and thanks for the catch. I have edited the recipe. It is 4 eggs. And 3-4 Tbsp of neutral flavored oil
for the fried rice
. Peanut oil is the best choice, due to its smoking point. Sesame oil is added to the chicken while marinating for authentic flavor. I recommend it. Try to use a good carbon steel wok as it gives the best results and aroma for authentic fried rice. Happy cooking 🙂
Made it.Ate it . Wonderful.