Chicken Fried Rice recipe with step by step photos and video. Chicken fried rice- Long grain rice is stir fried with tender and juicy cooked chicken cubes, veggies, scrambled eggs and sauces on a high flame .
This post shares a Indo Chinese fusion , resturant style Chicken Fried rice with most basic ingredients used in any chinese cuisine.
More indo chinese fusion recipe then do check these classic recipes from my blog Gobi Manchurian| Dry Gobi Manchurian ,Chilli Paneer | Resturant Style Chilli Paneer Recipe , Veg Fried Rice | Chinese Veg Fried Rice
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About this recipe
Indo Chinese food are favourites among many . I often get mails saying that home made Indo-Chinese food are not same as resturant . Its mainly because of two reason , one is use of MSG , most of the indo chinese food from resturants contains MSG which enhances the taste and also detoriates the health by increaasing bloop pressure. Hence I never ever recommend to use MSG in your food. And the second reson being use of carbon steel wok which emits smokey flavour to the fried rice.
Here this recipe shares tips to brings out the best and easy chicken fried rice recipe which is very similar to that of resturant .
Pro Tips and Variations to chicken fried rice
- Rice : You can use medium to long grain rice in this recipe. My personal favourite is Basmathi rice to make any fried rice. Its always prefered to use leftover rice to make Fried Rice. If you are making frsh rice, then cool down compleletly before adding to the recipe. Because hot rice will make fried rice mushy
- Chicken : Chicken breast works good in this recipe. But you can also use bone less chicken. Make sure to season and just cook chicken till tender and juicy . As this is the key ingredient and if over cooked chicken may dry out and turns hard.
- Eggs : Eggs are scrambled and added in the rice, which makes it more tastier from other Fried Rice recipes.
- Vegetables : Though adding vegetables is optional , you can add carrot , bell peppers , celery in a lesser quantity , so that its crunch add more taste and texture to the fried rice. But its your choice to add more or less vegetables.
- Sauces: To add flavors, soy sauce and vinegar are needed. Red Chili sauce or paste is added to make it spicy, but you can avoid it. Rather than using dry chilli paste , You can also mix ½ teaspoon of red chilli powder with 1-1.5 teaspoon of water , adding this paste along with sauces gives a nice texture and avoids dryness in fried rice.
- Sesame Oil : Adding sesame Oil along with sauces gives authentic taste. I have used just ½ tablespoon of sesame oil but more oil upto 1.5 tablespoon can be added.
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How to make chicken fried rice
Heat 1 tablespoon of oil in a pan, add 200 grams of chicken breast
Sprinkle salt and pepper on chicken and cook on both sides on medium heat.
When juices from chicken releases and lightly browns on both sides, cut and check if it is cooked perfect.
When done transfer to a plate, cut into bite size cubes and set aside.
In the same pan, clean chicken residues, wipe with a absorbent paper if required.
Heat 1 tablespoon of oil, add garlic, ginger ,green chillies, whites of spring onion and saute for 2-3 minutes till raw smell goes off.
Add chopped Carrot and capsicum and sauté on high heat for 2-3 minutes.
In the same pan, move vegetables to corners and add 2 whisked eggs and scramble.
Now add in 3 cups of cooked rice, preferably cooled, give a quick stir.
Add cooked chicken cut into cubes.
Give a quick stir
Add in sesame oil ½ to 1 Tbsp, soya sauce, white vinegar, red chilli paste ( or red chilli powder mixed in 1 teaspoon of water) , salt and pepper powder.
Sauté for 2 -3 minutes on high heat.
Turn off the heat , garnish with greens of spring onions . Mix well and serve hot !
Recipe Card
Chicken Fried Rice
Ingredients
- 200 grams Chicken Breast
- 3 cups Cooked Rice
- 2 tablespoon Cooking Oil
- ½ tablespoon Sesame Oil
- ½ tablespoon Soya Sauce
- 1 teaspoon White Vinegar
- ½ teaspoon Red Chilli Powder mixed with 1 teaspoon of water or Red Chilli Paste
- 3 tablespoon Carrot - chopped, optional
- 3 tablespoon Green Bell Peppers - chopped
- ⅓ Cup Spring Onions white - chopped
- 2 Eggs , whisked
- 1.5 tablespoon Garlic - chopped
- 1 tablespoon Ginger - chopped
- 1 teaspoon Green chillies - chopped
- 2 tablespoon Spring Onions green - chopped
- Salt to taste
- Black Pepper Powder to taste
Instructions
- Heat 1 tablespoon of oil in a pan, add 200 grams of chicken breast
- Sprinkle salt and pepper on chicken and cook on both sides on medium heat.
- When juices from chicken releases and lightly browns on both sides, cut and check if it is cooked perfect.
- When done transfer to a plate, cut into bite size cubes and set aside.
- In the same pan, clean chicken residues, wipe with a absorbent paper if required.
- Heat 1 tablespoon of oil, add garlic, ginger ,green chillies, whites of spring onion and saute for 2-3 minutes till raw smell goes off.
- Add chopped Carrot and capsicum and sauté on high heat for 2-3 minutes.
- In the same pan, move sauteed vegetables to corners and add 2 whisked eggs and scramble.
- Now add in 3 cups of cooked rice, preferably cooled, give a quick stir.
- Cut cooked tender chicken into cubes and add to rice.
- Mix well everything.
- Add in sesame oil ½ to 1 Tbsp, soya sauce, white vinegar, red chilli paste ( or red chilli powder mixed in 1 teaspoon of water) , salt and pepper powder.
- Sauté for 2 -3 minutes on high heat.
- Turn off the heat , garnish with greens of spring onions , Mix well and serve hot !
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