One of children’s favorite – the Indo Chinese Chicken Fried Rice. This one has been a hit with kids and everyone at home. Once the ingredients are ready this recipe is an easy and quick one to prepare mainly on weekends when you do not want to spend much time in the kitchen.
Chicken Fried Rice
INGREDIENTS
Basmati Rice 2 cups
Chicken ½ kg
Garlic 1 pod (cut into small pieces)
Ginger 2’ (cut into small pieces)
Onion 2 large (cut into small cubes)
Carrot 2 medium
Beans 7
Frozen peas ½ cup (optional)
Spring onion ½ cup
Eggs 4
Cornflour ½ tbsp
Pepper 1/2 tsp + 1/2 tsp+1 tsp
Soya sauce 6 tsp
Chilly sauce 1 1/2 tsp
Tomato sauce 2 tsp
Oyster sauce 1 tsp (optional)
Salt as required
Vinegar 5 tsp
Veg oil 4 tbsp
METHOD
Cut chicken into small pieces.
Marinate chicken with corn flour, 1/2 tsp pepper, 1 egg,1 tsp vinegar, 1 tsp Soya sauce and salt for ½ hour
Soak basmati rice for ½ hour and let drain
To cook rice boil 7 cups water. Add salt. When it starts to boil add the rice and drain when half cooked.
Heat vegetable oil. Add the marinated chicken and close lid to let cook on medium fire for 5 minutes tossing in between.
When cooked remove from fire and place on kitchen tissue.
Heat 1 tbsp oil in a Kadai, add ginger garlic and sauté for 30 secs. Add onion and fry till translucent.
Move the cooked ingredients to one side of the pan and add eggs.
Add salt and ½ tsp pepper to the egg and scramble it.
Once done mix it with the other ingredients and sauté
Add vegetables, 2 tsp soya sauce, 2 tsp vinegar, salt and 1 tsp pepper.
Keep stirring till the vegetables are almost cooked.
With kitchen scissors or knife cut the chicken into small pieces after removing bones.
Add the chicken to the mixture and toss well. Check salt. It should be a little more than required so that when we add the rice it will be sufficient.
Now keep adding rice and mix well. Take 2 wooden spatulas and toss the rice and vegetable mixture.
Add the remaining soya sauce and vinegar.
Add chilly sauce, tomato sauce, oyster sauce.
Keep tossing for 5 minutes with spatulas on high flame.
Add spring onion and toss for a minute.
Remove from fire and serve hot with chilly chicken.
