Indian Chicken Fried Rice - Restaurant Style
Indian version of the ever popular Chinese fried rice with a restaurant style upgrade.
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Servings
Ingredients
To Make Rice (if there're no leftovers):
- 2 cups rice basmati or long grain
- 3 - 4 cups water
To Cook Chicken:
- 500 g boneless chicken cut into cubes
- Water
- Salt and pepper to season
To Make Fried Rice:
- 1 tablespoon oil preferably sesame oil
- ½ cup finely chopped brown onion
- 3 garlic cloves finely chopped
- 3 cups chopped vegetables green beans, carrots and green bell peppers or capsicum
- 2 large eggs
- 1 tablespoon soy sauce
- 1 teaspoon green chili sauce
- 1 tablespoon tomato sauce or ketchup
- Salt and pepper to season
- Spring onions chopped, to garnish
Instructions
To Make Rice:
- Rinse rice under cold running water
- Place rice and 3-4 cups water in a large saucepan. Bring to the boil. Reduce the heat to medium and simmer for 4-5 minutes or until the rice is cooked.
- Drain and set aside to cool.
To Cook Chicken:
- Meanwhile place chicken in a large saucepan. Pour in enough cold water to cover the chicken completely. Season with salt and pepper. Poach chicken for about 10 minutes or until cooked through.
- Drain and set aside to cool.
- Shred the chicken and set aside.
To Make Fried Rice:
- Lightly whisk eggs with salt and a pinch of black pepper. Set aside.
- Meanwhile heat oil in a large wok over high heat. Add onions and garlic. Cook, stirring, for 2-3 minutes or until onions are soft and translucent.
- Add vegetables. Season with salt and pepper. Cook, stirring, for 2-3 minutes or until tender but crunchy.
- Make a hole in the middle of the veggie mixture and pour the whisked egg.
- Cook, stirring, until cooked.
- Stir shredded chicken and rice into the mixture and heat through.
- Add soy sauce, green chili sauce and tomato sauce. Stir fry for another 2-3 minutes. Check seasoning and add more salt if needed.
- Transfer to serving bowls and garnish with spring onions.
Video
Notes
-Leftover chilled rice is ideal in this recipe. But, if you don't have any, cook rice following the instructions mentioned above.
-I've used chicken breasts to make shredded chicken. Swap it for prawns, lamb, beef, paneer, tofu, or add in more veggies like corn, celery and spring onions.
-As you are cooking this fried rice over high heat, make sure all the ingredients are ready within arm's reach.
-Remember all the sauces are laden with salt, so be careful while adding salt to the dish.
-I've used chicken breasts to make shredded chicken. Swap it for prawns, lamb, beef, paneer, tofu, or add in more veggies like corn, celery and spring onions.
-As you are cooking this fried rice over high heat, make sure all the ingredients are ready within arm's reach.
-Remember all the sauces are laden with salt, so be careful while adding salt to the dish.
Nutrition
Serving: 4Servings | Calories: 564kcal | Carbohydrates: 49g | Protein: 47g | Saturated Fat: 4g | Cholesterol: 204mg | Sodium: 668mg | Fiber: 7g | Sugar: 8g