CHICKEN FRIED RICE (RESTAURANT STYLE)

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Chicken fried rice is one of the most popular street food of India. It is commonly available in any restaurant and, is a perfect recipe for a weekend. It is really easy to make and, is loaded with flavours. Boneless chicken breast is used to make chicken fried rice.

Chicken fried rice can be made with so many variations. Cooked rice and chicken are the main ingredient of this recipe. In a restaurant, chicken fried rice is made with a lot of veggies, fried chicken and rice. Whereas, the chicken fried rice sold as street food is made with very few vegetables especially, with only cabbage, fried chicken and rice.

ABOUT THE RECIPE:

This recipe is a restaurant style chicken fried rice. I’ve used cabbage, carrots and beans in this recipe. Capsicum and green peas can also be used. Since, it is restaurant style chicken fried rice, I’ve used fried chicken pieces.

*Chicken sauteed with salt and pepper is usually used for a homestyle chicken fried rice.

INGREDIENTS FOR CHICKEN FRIED RICE:

FOR FRIED CHICKEN:

• BONELESS CHICKEN BREAST – 250 GMS
• CORN STARCH – 2 TBSP
• EGG WHITE – 1 NO.
• CHILLY POWDER – 1 TSP
• SALT – AS REQUIRED
• OIL – 1/4 CUP(FOR FRYING)

FOR CHICKEN FRIED RICE:

• CABBAGE – 100~150 GMS
• CARROT – 1~2 NOS.
• BEANS – 10~15 NOS.
• EGGS – 5 NOS. + 1 YOLK
• DARK SOY SAUCE – 1 TSP
• GREEN CHILLY SAUCE – 1 TBSP
• SPRING ONION – FOR GARNISHING
• OIL – 3 TBSP
• PEPPER POWDER – 1 TSP
• SALT – AS REQUIRED

TO COOK RICE:

• BASMATI RICE – 1 CUP(250 GMS)
• OIL – 1 TSP
• SALT – AS REQUIRED

DESCRIPTION:

• BONELESS CHICKEN BREAST:

Boneless chicken breast can only be used for this recipe. The chicken breast has to be cut into very small pieces. It can be cut before marination or, it can also be cut after frying. I’ve cut it before marination.

• EGGS:

Egg white is used for marination of chicken. It gives the crispiness for the fried chicken. The yolk can be added to the fried rice along with the other eggs. I’ve added 5 eggs to 1 cup of rice.

• CORN STARCH:

Corn starch is added to the chicken to give the crispness while frying.

• CABBAGE, CARROTS, BEANS:

I’ve added the approximate amount of the quantity of vegetable. It doesn’t have to be the exact quantity. Also it can be chopped randomly. I usually chop them randomly using a food processor. Finely chopped or thinly sliced veggies are better for this recipe.

• DARK SOY SAUCE:

Dark soy sauce works well for this recipe. Other kinds of soy sauce will be little watery and, it doesn’t really work well.

• GREEN CHILLY SAUCE:

Green chilly sauce is added to give the mild spicy flavour to the recipe.

• PEPPER POWDER:

Pepper powder is added to the eggs and also to the fried rice. It is used to enhance the flavour of the recipe.

• SPRING ONIONS:

Spring onions are added as a garnishing. It is a commonly used ingredient for garnishing any Indo-Chinese/Chinese recipe.

• BASMATI RICE:

In India, fried rice is usually made with basmati rice. Soak the basmati rice for 30 minutes and, cook it along with salt and a teaspoon of oil. Oil is added to make the rice non- sticky.

HOW TO MAKE CHICKEN FRIED RICE:

HOW TO MARINATE CHICKEN:

• Clean and cut the chicken breast into small bite sized pieces.

• Add the chicken breast pieces to a mixing bowl and, add 2 tbsp of cornstarch, 1 egg white, 1 tsp chilly powder and salt.

• Mix everything well and, keep it in the refrigerator. Let it rest for 30 minutes.

HOW TO COOK RICE:

• Wash and soak 1 cup of basmati rice for 30 minutes.

• After 30 minutes cook the rice with salt and 1 tsp of oil.
• Once the rice is cooked, transfer it to a plate and, let it cool down.

HOW TO FRY CHICKEN AND EGGS:

• Heat a pan and, add 1/4 cup of oil to it.
• Once the oil is heated, add the marinated chicken to it. Add one piece at a time. Fry them in batches and, do not crowd it.

• On medium flame, let it fry for 1 minute and, then flip it. Cook it on all sides until it turns crispy. It takes around 4 to 5 minutes.
• Once it turns crispy, filter the oil and transfer the chicken to a plate. Fry all the chicken.

• After frying, you’ll have around 2 tbsp of oil in the pan. Crack open 5 eggs and 1 yolk onto the pan.

• Wait for 1 minute and the gently mix it. Mixing it after 1 minute helps to get bite sized pieces of egg.

• Let the eggs cook completely and, then add required salt and 1/4 tsp of pepper powder to the eggs and, mix it well.

• Once the eggs are cooked completely and, is mixed with the salt and pepper powder, transfer it to a plate.

HOW TO MAKE CHICKEN FRIED RICE:

• Heat a large wok/kadai, add 1 tbsp of oil.

• Once the oil is heated, add the chopped vegetables to it.

• On high flame, saute it for 2 minutes.
• After 2 minutes, add 1 tsp of dark soy sauce and 1 tbsp of green chilly sauce to it.

• Mix everything well. It has to be cooked on high flame.

• Then add the cooked basmati rice to it and, mix everything well.

• After mixing, add the fried chicken and fried eggs to it.

• Mix everything well and, add 1 tsp of pepper powder.

• Mix everything. Garnish it with spring onions and, turn off the flame.

YUMMY AND DELICIOUS CHICKEN FRIED RICE IS READY.

SERVE IT HOT. IT IS USUALLY SERVED WITH KETCHUP AND GREEN CHILLY SAUCE.

I HAD MY CHICKEN FRIED RICE WITH CHILLY CHICKEN.

VARIATIONS:

• Chicken fried rice can be made with any kind of rice. Leftover rice can also be used.
• Instead of using fried chicken, saute the chicken pieces with salt and pepper and, add it to the rice.
• Capsicum and green peas can also be added to the recipe. Chop the capsicum like other vegetables.
• Adding pepper powder to the rice is optional. It is added to enhance the flavour of the recipe.
• White pepper powder can also be used instead of black pepper powder.

PRO TIPS:

• Salt is added to the chicken, eggs and rice separately. For the vegetables, the sourness from the soy sauce added is more than enough. Taste the fried rice and, add salt only if required.
• Rice shouldn’t be mushy. Cook it until it is 85% done.
• Adding oil while cooking the rice is mandatory since, it helps to make it non sticky.
• Cooking has to be done on high flame. Add the ingredients in an interval of just 2 to 3 seconds.
• It should be served hot. The chicken and the eggs added might turn soggy when it cools down.