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Indo Chinese Chicken Fried Rice Restaurant Style

Name: Indo Chinese Chicken Fried Rice Restaurant Style
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 2 large boneless chicken breasts, cut into strips; 2 cups basmati rice (cooked to make 4 cups of rice , cooled); 4 eggs; 5 stalks spring onion (bulbs and leaves for garnish); 5 cloves garlic, minced; 3 Tbsp Peanut oil ( preferred) - you can use Sunflower oil or any neutral oil instead.; 3/4 tsp asian sesame oil(for flavor); To taste, salt & pepper; 2-3 tsp light soy sauce; 1/2 cup french beans, finely sliced; 1/4 cup carrot, cut into very small dice; Half of a large green capssicum (bell pepper) , cut into strips the same length as the chicken

Indo Chinese Chicken Fried Rice Restaurant Style

Make fabulous, Restaurant Style Indo-Chinese Style Chicken Fried Rice at home!

Chicken Fried Rice – Indo Chinese

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 – 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.