Chicken fried rice

November 23, 2019

Chicken fried rice

Chicken fried rice :

Hello everyone,
From the whole jumbo box of recipes mingling in restaurants and food outlets, this is one of the most common and highly demanding recipe among all age group youths. It could be a party, a occasion or just a get together, fried rice or pulao are the kings of menu. Veg parties peep their eyes into veg fried rice, paneer fried rice, muttor pulao, mushroom rice etc. Whereas when it comes to a non veg occasion, chicken fried rice or chicken biryani is the top most dish.

If you are a spice lover, then opt for chicken biryani and if you are a sauce lover and spices are on the least of your choice, then make yourself happy with a chicken fried rice. Chicken used and its method in both dishes is different. Whereas pulao is another version of rice where everything is mixed and cooked. We hardly hear about making of chicken pulao, but there is a Arabic recipe of some kind where they mix chicken and rice together and cook. I would prefer a fried rice then a pulao, due to the fluffy nonsticky rice. Pulao gives you the taste, but rice becomes sticky, wet. It's each ones preference and choice.

So without making you bored let me share you my chicken fried rice recipe tried in my kitchen. Blog readers may make variations as per their choice in ingredients.

Ingredients:
For cooking plain rice:
Basmati rice-4 cups
Water-8-10 cups approx( full vessel in which you will be cooking your rice)
Oil-3 tsp
Lemon juice-2 tsp
Salt-2 tsp

For chicken marination:
Boneless chicken breast pieces cut into fine pieces ( you need to cut them at home with knife)-1bowl
Ginger garlic- green chilli-coriander leaves paste-2 tsp
Salt-1 tsp.
Lemon juice-2 tsp
Soya sauce-2 tsp
Pepper powder-2 tsp

For rest ingredients:
Chopped carrot-1 bowl
Chopped beans-1 bowl
Long slitted onions-2-3 medium size
Chopped garlic-10 pods
Chopped ginger-1 inch
Chopped spring onion shallots-2
Chopped spring onion greens-1 bowl
Pepper powder-2-4 tsp
Eggs-2
Oil as required
Salt as per your taste
Ginger garlic paste-2 tsp
Soya sauce-2 tsp
Red chilli sauce-2 tsp
Green chilli sauce-2 tsp
Strainer to strain your rice
A big plate to spread and cool your rice

Method:

Wash and marinate your chicken pieces with all ingredients mentioned above and keep aside.

Wash your raw rice 2 times and soak them in water for 30 minutes. Meanwhile you can chop all your veggies.

Boil water required for rice vigorously. Add salt, oil, lemon juice, stir. Drain soaked rice and add in this water. Let it cook for 5-7 minutes only. These minutes are enough to cook basmati rice. Eat a grain and check if its cooked. Now drain your rice on strainer. Please keep the drained hot water aside. I usually drain my rice by reserving the hot drained water in another container by placing strainer on top of this container. I shall tell you later where you use this water. When water is drained completely, spread your rice on a plate and let it cool under low fan aside. After 2 minutes, add drops of oil all over rice and mix with a wooden spatula slowly all over. Keep aside.

Now let's come to chicken. I have done my rice in only 1 pot/utensil. So take the same pot in which you cooked your rice, add oil and let it heat. Add marinated chicken pieces and spread all over, let it cook. After 2 minutes, saute them so that next side gets cooked. Now close with lid and let your chicken pieces cook very well on all sides. Since they are small pieces, you can't flip them , but just saute them in between. Check and see if they are cooked by pressing with your fingers. Once they are cooked, remove them in a bowl. Keep the pot on flame and add little more oil for next step.

Break 2 eggs in a bowl, add a pinch of salt, and add the mixture in above. Wait for few seconds till omelette sets in. Now break the omelette into small square shaped pieces and saute all pieces and remove them in a bowl.

Add more oil in the pot and heat. Add chopped ginger, chopped garlic, saute. Then add long slitted onions and saute till they turn light brown. Add spring onions shallots. Add chopped carrots, beans, and saute well on medium flame. Don't overcook the veggies, as these are to be kept crunchy. Now add ginger garlic paste, green chilli sauce, red chilli sauce, soya sauce and mix well. Add sauted chicken pieces and omlette pieces. Add pepper powder, and required salt. Be careful while adding salt, as you have already added salt in previous steps. Now add the cooked rice and carefully mix everything delicately and slowly. Take care not to break the rice grains. At last add spring onion greens and again mix everything well. Off the flame. Take a tawa and add water to it and place it on flame. Place this pot on tawa and let it cook closed with lid for 5 minutes.

Then remove this cooked fried rice pot and place it over the container containing the hot drained water of rice when you cooked your rice separately in first step. This procedure keeps your rice hot for a long time. Always use this step for any rice preparation. Never discard the drained water, rather I can say never drain your rice directly in sink but ina strainer placed over a container. This drained hot water remains hot for minimum 2 hrs and placing your final dish pot over it keeps your dish hot for serving.