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Chicken Chopper Fried Rice | Indian Street Food | Video

Flavorful egg fried rice paired with chicken curry - oh so delicious!
5 from 47 votes
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Course: Lunch, Dinner
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Author :Nish Kitchen
Servings 4

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
  • ½ 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
  • ½ 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:

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

Cornflour (cornstarch) slurry:

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

Chicken curry:

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

Assemble:

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

Video

Nutrition

Serving: 1g | Calories: 421kcal | Carbohydrates: 41g | Protein: 23g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Cholesterol: 187mg | Sodium: 746mg | Fiber: 6g | Sugar: 6g