Indo Chinese Chicken Fried Rice

Indo-Chinese Chicken Fried Rice

Recipe Details

The stated timing works best when the rice is already cooked and cooled. If cooking the rice from scratch, allow additional cooking and cooling time.

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Ingredients

For the Chicken

• Boneless chicken – 1/4 lb, cut into very small pieces
• Black pepper – 2 tsp, divided
• Cornstarch – 1/2 tbsp
• Beaten egg – 2 tsp, taken from the eggs below

For the Fried Rice

• Basmati rice or long-grain rice – 1 1/2 cups
• Water – as needed for cooking the rice
• Eggs – 2, beaten
• Canola oil – 3 tbsp, divided
• Finely chopped ginger and garlic – 2 tsp combined
• Onion – 1/2, chopped
• Carrot – 1, chopped
• Beans – 5, chopped
• Green peas – 3 tsp
• Capsicum / Bell pepper – 1/2, chopped
• Cabbage – 1/4 small head, chopped
• Soy sauce – 2–3 tsp
• Red chili sauce – 2 tsp
• Vinegar – 1 tsp
• Spring onion – 4 tbsp, chopped
• Salt – to taste

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Preparation

1. Cook the rice until just tender. Spread it on a wide plate and allow it to cool completely so the grains remain separate.
2. Cut the chicken into very small pieces and pat dry.
3. Beat the 2 eggs in a bowl. Remove 2 teaspoons of the beaten egg and mix it with the chicken, 1/2 teaspoon black pepper, and cornstarch.
4. Let the chicken marinate for about 10 minutes.
5. Reserve the remaining beaten egg for the fried rice.
6. Chop the onion, carrot, beans, bell pepper, cabbage, and spring onion.
7. Finely chop the ginger and garlic.

Cook the Chicken

1. Heat most of the measured oil in a wide pan, reserving about 1 teaspoon for the fried rice.
2. Add the marinated chicken and cook over medium-high heat, stirring frequently, until fully cooked and lightly browned.
3. Remove the chicken from the pan and keep aside.

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Cooking Instructions

1. Heat the reserved oil in a wide wok or pan over medium-high heat.
2. Add the finely chopped ginger and garlic and stir-fry briefly until aromatic.
3. Add the chopped onion and cook until it begins to soften.
4. Push the onion mixture slightly to one side and add the remaining beaten eggs.
5. Add some of the remaining black pepper and a little salt.
6. Scramble the eggs just until cooked, breaking them into small pieces.
7. Add the carrot, beans, green peas, bell pepper, and cabbage.
8. Stir-fry over medium-high heat until the vegetables are cooked but still retain some bite.
9. Add the cooked chicken.
10. Add the vinegar, soy sauce, and red chili sauce.
11. Toss everything together until evenly combined.
12. Add the cooled cooked rice.
13. Gently toss over medium-high heat until the rice is evenly coated with the sauces and heated through.
14. Add the remaining black pepper to taste.
15. Check the seasoning and add more salt or a little soy sauce only if needed.
16. Add the chopped spring onions at the end and toss briefly.
17. Remove from the heat and serve immediately.

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Tips

Use Cooled Rice: Rice that has cooled completely is easier to stir-fry without becoming sticky or mushy.

Keep the Rice Firm: When cooking rice specifically for fried rice, avoid overcooking it. The grains should remain separate.

Chicken: Boneless chicken works best because it can be cut into small pieces and cooks quickly. Make sure it is fully cooked before combining it with the rice.

Vegetables: Broccoli, mushrooms, corn, or other vegetables can be added according to your preference. Cut them into similar-sized pieces so they cook evenly.

High-Heat Cooking: Once all the ingredients are prepared, fried rice comes together quickly. A wide hot pan helps the vegetables and rice stir-fry rather than steam.

Soy Sauce: Add soy sauce gradually because different brands vary in saltiness.

Ajinomoto: I make this fried rice without Ajinomoto. It is not necessary for the recipe.

Sriracha Variation: A little Sriracha can be served alongside or mixed in for extra heat and flavor.

Serving Suggestion

Serve Indo-Chinese Chicken Fried Rice hot on its own or with chili chicken, Manchurian-style dishes, or a simple Indo-Chinese vegetable side.

Recipe Source: Adapted from Vahrehvah.