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fried rice using chicken made in an Indo chinese style
chicken fried rice recipe – an easy fried rice recipe using chicken. This is one of the best i made some time back on a weekend. Made with basic ingredients, it tastes delicious with soft tender chunks of chicken.To make chicken fried rice, i used cubed boneless fillets. Even bone-in chicken (chicken with bones) or shredded chicken or minced chicken can be used. Made in a Indo Chinese style using sesame or live oil, soya sauce, white vinegar and chilli sauce. If you have celery and spring onions you can use them, i made it without them. You can also check this spicy
Author: Mridul
Recipe type: Main
Cuisine: Indo chinese
Yield / Serves: 3
Ingredients (240 ml cup used)
- 1½ cups
- 200 grams chicken (you can use more or less,refer notes)
- salt as needed
- 1 tbsp. garlic chopped
- ¾ to 1 tbsp. soya sauce
- ¾ to 1 tbsp. vinegar
- ½ tbsp. chilli sauce (adjust to suit your taste)
- ¼ tsp pepper powder
- 2 tbsp sesame oil or olive oil
- 1 small star anise (optional)
- 1 strand mace (optional)
veggies
- 2 medium spring onions or 1 medium onion
- ½ cup bell peppers chopped
- 1 carrot chopped optional
- peas optional
- 2 to 3 sprigs celery optional
step by step how to make chicken fried rice:
1. Wash soak long grain rice for a while and then cook till al dente in surplus water. That was one and a half cups of rice, i cooked in 5 cups of water.
2. Drain off and spread it in the colander. Set aside to cool completely.
3. Add one tsp oil to a heavy bottom pan, Add cubed chicken.
4. Cover and cook on a low flame. Keep stirring to prevent burning. This is the perfect way to get tender chicken.
5. While the chicken gets cooked, prepare the sauces. Add soya sauce, chilli sauce, vinegar and pepper powder to a bowl and set aside.
6. After a while chicken is cooked with little stock left.
7. Pour the sauces we made at step 5.I did not discard the chicken stock. Cover and Set this aside. I usually it aside for about 30 minutes for the chicken to absorb the flavors and turn tender. This is optional, you can right away make the fried rice if chicken is already tender.
8. Add oil to a hot wok or a wide pan. When the oil turns hot, add garlic and fry until it smells good. Add onions or white parts of spring onions. I prefer to use a star anise and a strand of mace, especially for the chicken fried rice since it lends a good flavor. If you don’t have just leave it.
9. When the onions turn transparent, pour the chicken along with the sauces. Cook till the sauce slightly thickens. Since i did not discard the stock, sauce thins down and hence need to thicken it.
10. Add capsicum. If you have celery you can use it now. Toss everything well and cook until the capsicum is half done.
11. Make sure the rice is cool and non sticky before you proceed. Add rice, sprinkle salt and pepper. Take care not to add too much salt, since most sauces have salt added to them. If you have spring onions, add the green parts.
12. Mix everything well and fry for about 2 to 3 minutes.
Serve hot.
2. Drain off and spread it in the colander. Set aside to cool completely.
3. Add one tsp oil to a heavy bottom pan, Add cubed chicken.
4. Cover and cook on a low flame. Keep stirring to prevent burning. This is the perfect way to get tender chicken.
5. While the chicken gets cooked, prepare the sauces. Add soya sauce, chilli sauce, vinegar and pepper powder to a bowl and set aside.
6. After a while chicken is cooked with little stock left.
7. Pour the sauces we made at step 5.I did not discard the chicken stock. Cover and Set this aside. I usually it aside for about 30 minutes for the chicken to absorb the flavors and turn tender. This is optional, you can right away make the fried rice if chicken is already tender.
8. Add oil to a hot wok or a wide pan. When the oil turns hot, add garlic and fry until it smells good. Add onions or white parts of spring onions. I prefer to use a star anise and a strand of mace, especially for the chicken fried rice since it lends a good flavor. If you don’t have just leave it.
9. When the onions turn transparent, pour the chicken along with the sauces. Cook till the sauce slightly thickens. Since i did not discard the stock, sauce thins down and hence need to thicken it.
10. Add capsicum. If you have celery you can use it now. Toss everything well and cook until the capsicum is half done.
11. Make sure the rice is cool and non sticky before you proceed. Add rice, sprinkle salt and pepper. Take care not to add too much salt, since most sauces have salt added to them. If you have spring onions, add the green parts.
12. Mix everything well and fry for about 2 to 3 minutes.
Serve hot.
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