Restaurant Chicken Fried Rice

The easiest way to replicate IndoChinese Restaurant Chicken Fried Rice at home. A go to recipe!

The Recipe Intro↓ has , more information as well as Recipe Video. Don’t forget to check it out.

Ingredients:

Method:

1.  Rinse the Basmati(2cups) till water runs clean and drain the water. Cook with 3 cups of water just until boiled. Quickly reduce heat to a gentle simmer, cover tightly and cook till the water is absorbed and rice cooked. As soon as it is cooked, fluff up the rice and spread out in a tray to cool off in a tray. Cooling for 20- 30 minutes is sufficient. If left outside too long the rice can harden.
2. As the rice cools down: Cut the chicken into small cubes. Add to a saucepan with about 1 1/2 cups of water, salt(1/2 tsp) and pepper(1/2 tsp).  Bring to a boil. Then cook, uncovered on medium heat till the chicken is evenly white in color (opaque-no longer pink). Make sure but cutting through one piece that it is cooked. Strain from the cooking broth and set aside.
3. Finely chop the carrot(1medium)and thinly slice the French beans(1/2to3/4cups), as shown in video.
4. Steam the chopped beans and carrot together till tender. (Steam, do not boil. I usually microwave this in a steamer pot for 1-2 minutes). Set aside.
5. In a cool large carbon steel wok (preferred), heat and swirl the of oil(6Tbsp)all around.
6. On a low flame, gradually bring to smoking hot.
7. First add the garlic(2Tbsp) and saute till fragrant (About 10 seconds). Next add the chopped onion(1Nos). Increase the heat to high and saute till just softened (about 20 seconds). There should be no darkening of garlic on onion. Remaining cooking is done QUICKLY on HIGHEST heat for restaurant flavour.
8. Add the green chilli(1Nos), followed by capsicum slices(3/4). Saute briefly.
9. Add the cooked, drained chicken and stir-fry well, along with the sautéed ingredients. Just about 30 seconds, till chicken absorbs some of the flavours.
10. Add a little salt to taste(about 1/4 tsp) and black pepper powder(1/2tsp). Stir for 30 seconds.
11. Add the light soy sauce(2Tbsp) and stir through.
12. Add cabbage(1cup) and toss through very briefly and then add the cooked rice.
13. Fry on continued high heat, with fast tossing of the rice. Break up any lumps as you do so. Tilt the wok and toss the rice with repeated tilting of the wok using your wrist. This ensures all the grains to be perfectly fried and develop, the essence of the wok. All grains should be operate and glossy. Once the rice is fried through and hot from tossing, add the steamed vegetables ( there should be no water in the steamed carrot and beans).
14. Toss through again till everything is mixed evenly and heated through. Check seasoning. Add sea salt to taste. I prefer adding crystal sea salt, thoroughly crushed using pestle and mortar first.
15. Stir in the spring onion greens.
16. Beat the eggs(4Nos) lightly. In a separate pan or wok, heat some oil and scramble the eggs, adding just a little black pepper. Before they are too dry, add to the rice and toss once again till everything is evenly mixed.
17. Garnish with additional spring onion greens(4Tbsp).
18. This is great served with any Indo Chinese  recipes like my Hot Garlic Chicken.

Restaurant Chicken Fried Rice

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. If using day-old rice, just cool off and refrigerate, covered.
• The steamed vegetables should not contain any liquid.
• Steam vegetables over boiling water or in the microwave- do not boil.
• The chicken should strained from the broth a while before adding to the fried rice, so that it is not wet.
• If your soy sauce is the less salty variety, compensate with some salt. Do not add more soy sauce. This will make the fried rice very dark in color.

Key Ingredients: Rice, Chicken, Beans, Carrot, Capsicum, Eggs, Spring Onion, Onion, Green Chilli, Garlic, Salt, Pepper, Soy Sauce, Oil.

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Restaurant Chicken Fried Rice

Author: Shana Shameer