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Chicken Fried Rice - An Awesome Rice Recipe
Chicken Fried Rice
Another in the line of the Indo Chinese recipes I've been rolling out recently, the Chicken Fried Rice is a staple of Chinese Restaurants and most other non vegetarian restaurants, whose popularity is unquestionable. However, this is a dish that can be made at home, and competently enough at that.This is mostly accompanied with chilli or manchurian chicken, garlic prawns, etc which is always great. And while the chicken fried rice is a traditional dish of it's type, this fried rice is also prepared with prawns and pork as well, and sometimes, a combinations of the meats (an example of all the meats in the same rice dish would be the Mixed Fried Rice).
I keep the boiled rice aside for a few hours as the rice ought to be dry and grainier in texture. Additionally, the rice is boiled till it's 80% done, as it gets the rest cooked when it's fried. The veggies are steamed in chicken stock which wonderfully flavors it up in line with this dish. Along with the eggs, they add a great deal to this dish. The sauces enhance the taste of the dish as they ought to and the chicken adds the native flavoring for the rice.
So, delve into the flavors of this wonderful rice dish with this recipe.
- 2 cups rice
- 200 gms chicken (with bones)
- 1 small carrot
- 5 french beans
- 100 gms cabbage
- 1 capsicum
- 1 tsp soya sauce
- 1 tsp chilli sauce
- 1 tsp oyster sauce
- 1 tsp vinegar
- 1 or 2 pinches of ajinomoto (optional)
- 1/4 tsp sugar
- Salt (according to taste)
- 2 eggs
- 1 or 2 sprigs of spring onion
- 4 tbsp oil
1. Boil the rice till it's 80% done. Drain the water and keep aside for at least a couple of hours. You can also refrigerate it for longer.
2. Steam the chicken in your pressure cooker in a little water for a couple of minutes after the pressure comes. When it cools, de-bone the chicken, shred it, and keep it aside. Keep the chicken stock aside as well.
3. Cut the vegetables finely.
4. Steam these veggies in chicken stock adding very little water to it - the water should be just enough for the veggies to steam, and this way, they absorb the little water that is added to it. The chicken stock we use infuses the chicken flavor in the vegetables
Note: After the steaming, you shouldn't get more than a couple of teaspoons of liquid separated from the veggies - in other words, the stock and water should be more or less completely used up in the steaming.
5. Keep the vegetables aside..
6. Cut the white and green part of the spring onion finely and keep both separate from each other.
7. In 1 tbsp of oil, in a pan, make scrambles eggs adding salt, and keep it aside.
Instructions for cooking
1. Heat oil in a pan, and when it's ready, on a slow to medium flame, fry the white part of the spring onions and when it changes it's color, on a high flame, add the steamed rice and then stir fry it for a minute or two.
2. Add the veggies, shredded chicken, scrambled eggs and fry for 5 to 7 minutes. Add salt, sugar and ajinomoto and fry for a minute or two.
3. Add soya, chilli and oyster sauce and stir fry for 5 minutes.
4. Add the green part of the spring onion and stir fry for a minute. Switch off the flame.
5. Your awesome Chicken Fried Rice is ready.
Here's a variation to spice up your evenings - Schezwan Chicken Fried Rice. For this, follow everything as it is, but add 1 tsp of schezwan sauce when you add the other sauces (Step 3 of the Instruction). This spices up your rice and makes it a little hot. And that's your delicious Schezwan Chicken Fried Rice (check out the image for it below).
This dish rocks all the way and is hands down, one of my favorite dishes. I've held such a love for this dish since my childhood that it's just super awesome that I cook this myself now, and admittedly, do a good job of it. It's such that it's practically my weekly recipe now (just had it yesterday, by the way). I also love mixing prawns with the chicken for this dish and that adds the prawn flavor to the rice, and that's just sooooo nice - yum.
So, give it try, and enjoy.