Chicken Chopper Fried Rice | Indian Street Food | Video

Chicken chopper fried rice. Elevate the look and taste of your next dinner with this simple street style fried rice and vibrant chicken curry. While the combination of vibrant veggies, eggs, Asian sauces and fluffy rice make the fried rice extra delicious, spicy yet highly flavorful schezwan sauce is the star of the chicken curry. An easy to make, healthy dish you’ll want to serve all year long. 

In fact, street foods form a vital component of local culinary landscape. From the simple crunchy snacks to loaded sandwiches and light meals, these dishes never fail to entice your taste buds and satisfy your cravings. The amalgamation of flavors is just phenomenal making them a culinary masterpiece bringing you amazing foodie experience. 

Chicken chopper fried rice, also known as combination rice, is simply a delicious dish made up of egg fried rice and chicken curry. All the ingredients in this dish are ‘chopped’ and cooked in Indo-Chinese sauces making it beyond delicious. A flavorful Indian street food you must try!

How To Make Chicken Chopper Fried Rice

Start with the egg fried rice. It’s a quick stir fry involving your favorite veggies, eggs, soy sauce and cooked rice. I opted for basmati rice in this recipe as street food vendors use basmati rice to create delicious Indo Chinese dishes. 

To serve this chicken chopper rice as a complete meal, it also comes with a vibrant chicken curry. Again, the chicken is chopped into bite-sized pieces and tossed in a beautiful sauce made with spicy schezwan sauce and tomato sauce. In fact, the color and flavor of this curry comes from schezwan sauce. 

Before serving, garnish with plenty of spring onions or scallions.

More Fried Rice Recipes:

• Shrimp Fried Rice | Prawn Fried Rice 
• Microwave Egg Fried Rice
• Turkey Fried Rice
• Cauliflower Fried Rice 
• Special Fried Rice 
• Tuna Fried Rice
• Japanese Garlic Fried Rice
• Chinese Veg Fried Rice
• Thai Chicken Fried Rice 
• Vegetable Fried Rice- Indian Style
• Indonesian Fried Rice (Nasi Goreng) 
• Egg Fried Rice Indian Style 
• Indian Chicken Fried Rice – Restaurant Style
• Pineapple Fried Rice

Yield: 4

Chicken Chopper Fried Rice | Indian Street Food | Video

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Flavorful egg fried rice paired with chicken curry - oh so delicious!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

Egg fried rice:

• 1 tablespoon oil
• 2 cups chopped vegetables (cabbage, carrots, green beans and white of spring onions or scallions)
• 2 eggs, lightly whisked
• 2 cups cooked rice (I used basmati)
• 1 tablespoon soy sauce
• 1/2 teaspoon ground white pepper (white pepper powder)
• 2 tablespoons chopped spring onions or scallions
• Salt to taste

Cornflour (cornstarch) slurry:

• 1 tablespoon cornflour (cornstarch)
• 2 tablespoons water

Chicken curry:

• 1 tablespoon oil
• 200 g chicken, chopped
• 1 egg, lightly whisked
• 1 tablespoon minced garlic (garlic paste)
• 1 tablespoon minced ginger (ginger paste)
• 1 green chili, chopped
• 1/2 cup schezwan sauce (homemade or store bought)
• 2 tablespoons tomato sauce (ketchup)
• Water
• Salt and pepper to taste

Other ingredients:

• Spring onions (scallions), chopped, to garnish

Instructions

Egg fried rice:

1. Heat oil in a large wok over high heat.
2. Add vegetables. Stir fry for 2-3 minutes or until tender but crisp.
3. Move vegetables to one side of the pan.
4. Add eggs.
5. When the eggs start to set, scramble and mix in with the vegetables.
6. Add cooked rice, soy sauce and ground white pepper.
7. Season with salt.
8. Stir fry for 3 minutes.
9. Add spring onions (scallions). Heat through.
10. Remove from pan. Set aside.

Cornflour (cornstarch) slurry:

1. Combine together cornflour (cornstarch) and water in a small bowl. Set aside.

Chicken curry:

1. Add oil to the same pan. Reduce heat to medium-high.
2. Add chicken. Season with salt and pepper. Sauté, stirring occasionally, for 3-4 minutes or until browned.
3. Add egg. When egg starts to set, scramble and mix in with chicken.
4. Add garlic, ginger and green chilies. Sauté, stirring, for about 1 minute or until fragrant.
5. Add schezwan sauce and tomato sauce (ketchup). Season with salt.
6. Add water to cover chicken, approximately 1 cup. Stir to combine.
7. Bring to a boil.
8. Add cornflour (cornstarch) slurry. Stir to combine.
9. Simmer for 7-8 minutes or until chicken is cooked through. 
10. Add more water if required.

Assemble:

1. Place egg fried rice in a large serving dish.
2. Move rice to the sides to make a well in the center.
3. Fill with chicken curry.
4. Garnish with chopped spring onions (scallions).

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 421Total Fat 18gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 13gCholesterol 187mgSodium 746mgCarbohydrates 41gFiber 6gSugar 6gProtein 23g

The nutritional data is for information purposes only

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