The easiest way to replicate IndoChinese Restaurant Chicken Fried Rice at home. A go-to recipe!
Restaurant Chicken Fried Rice
® This is a RAS signature Recipe©
♦Prep time:15min ♦Cook time:25min ♦Yield:5-6Servings.
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Restaurant Chicken Fried Rice
Description
An authentic Indo-Chinese staple featuring tender chicken and crisp steamed vegetables tossed with aromatic Basmati rice on high heat for a smoky, restaurant-quality finish.
Ingredients:
Instructions
Video
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Rinse the Basmati(2cups) till the water runs clean and drain the water. Cook with 3 cups of water just until boiling. Quickly reduce the heat to a gentle simmer, cover tightly and cook till the water is absorbed and the rice is cooked. As soon as it is cooked, fluff up the rice and spread it 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.
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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 colour (opaque, no longer pink). Make sure, but cutting through one piece, that it is cooked. Strain from the cooking broth and set aside.
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Finely chop the carrot(1medium)and thinly slice the French beans(1/2 to 3/4cups), as shown in the video.
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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.
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In a cool, large carbon steel wok (preferred), heat and swirl the oil(6Tbsp)all around.
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On a low flame, gradually bring to a smoking hot.
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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 the onion. Remaining cooking is done QUICKLY on HIGHEST heat for restaurant flavour.
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Add the green chilli(1Nos), followed by capsicum slices(3/4). Sauté briefly.
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Add the cooked, drained chicken and stir-fry well, along with the sautéed ingredients. Just about 30 seconds, till the chicken absorbs some of the flavours.
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Add a little salt to taste(about 1/4 tsp) and black pepper powder(1/2tsp). Stir for 30 seconds.
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Add the light soy sauce(2Tbsp) and stir through.
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Add cabbage(1cup) and toss through very briefly, and then add the cooked rice.
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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 are 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 carrots and beans).
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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 a pestle and mortar first.
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Stir in the spring onion greens.
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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.
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Garnish with additional spring onion greens(4Tbsp).
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This is great served with any Indo-Chinese recipes like my Hot Garlic Chicken.
Note
- 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 be 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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