Chicken Fried Rice

The introductory recipe on my blog had to be the first rice dish that I learnt from my mother – The Chicken Fried Rice. Usually, we make this at least once a week, and everybody really enjoys it, adults and children, alike. Although there are many versions of fried rice out there, I like this the best. There’s nothing like good ghar ka khana and nothing like the one your mum makes.

3When I moved to Kuwait, this was the first experimental dish that I tried on my darling husband and daughter. They really loved it and asked for more ( made me so happy and proud). Also, if I was stuck doing my daily chores, this was my go-to recipe. It works out especially easy for the lazy ones like me.

My mum always told me to keep a few, certain things in mind, while making great tasting fried rice.

  • Fried rice tastes a lot better with more butter and less oil. Butter, on its own, makes anything taste better and makes a huge difference in the dish.
  • Use long grain rice, i.e. Basmathi Rice. Cook it and spread it out to dry. Or you could cook it a day earlier, fluff it out using a fork and refrigerate it. Personally, I prefer the drying out method. You don’t want sticky, clumpy Fried rice. Nah ah !
  • Chicken stock takes the flavour of the fried rice to the next level. Make sure you have some for the next time you make it, and tell me if I’m wrong.
  • My mums #1 secret? Less is more. She always told me, too many veggies could ruin the texture and the taste of fried rice. Stick to 3 or 4 veggies, and I promise you, the end result will be gooooood.

If you’ve got a fussy toddler who doesn’t like his or her veggies and eggs, this is a great way to get them to eat their daily portion.

So, get your chopping board and wok ready, and get cooking with me!

Hope you find this recipe easy and delicious. Don’t forget to share.

INGREDIENTS:

  • 2 cups Basmathi rice
  • 500 gms Boneless Chicken ( Cut into small pieces
  • 1 Carrot diced
  • 1 Onion diced
  • 1 cup Spring Onion Leaves diced
  • 1 Chicken Stock Cube
  • 1 Tbsp Soya Sauce (Optional)
  • 2 eggs
  • 50 gms Butter
  • 3 tbsp oil
  • Salt & Pepper ( As per taste )

NOTE:

*You could also use other vegetables like capsicum, beans, cabbage or mushrooms.

*Do not overcook the vegetables as it’ll be mushy and could ruin the texture. 2-3 minutes on high flame is all they need.

*Add salt only if required, as chicken stock cube and soya sauce are salty.

* Eggs for the fried rice could be scrambled directly into the mixture or could be made separately and then tossed into the mixture. Don’t forget to season the eggs with salt and pepper.

METHOD:

Cook Basmathi Rice using Straining Method (As mentioned in the previous blog post THIS RICE, THAT RICE, WHAT RICE?). Spread the cooked rice out on a plate and keep aside to cool down.

rice2

In a wok, heat butter and oil. Add diced onions and fry till pinkish in colour.

Next add the chicken, chicken stock cube and pepper powder and sauté till the chicken is cooked.

IMG_8486

Add carrots and half cup spring onion leaves and sauté well on high heat for 2-3 minutes.

Separately pour eggs on to a pan and prepare omelette, cut in to pieces and toss in to the mixture. (You could also scramble the eggs with the mixture)

Add rice and combine with the mixture.

Lastly garnish with remaining spring onion leaves.

IMG_8488

Your Easy Peasy yummy Chicken Fried Rice is ready to be served.

final

Chicken Fried Rice

  • Difficulty: easy
  • Print

Ingredients:

  • 2 cups Basmathi rice
  • 500 gms Boneless Chicken ( Cut into small pieces)
  • 1 Carrot diced
  • 1 Onion diced
  • 1 cup Spring Onion Leaves diced
  • 1 Chicken Stock Cube
  • 1 Tbsp Soya Sauce (Optional)
  • 2 eggs
  • 50 gms Butter
  • 3 tbsp oil
  • Salt & Pepper ( As per taste )

Method:

  1. Cook Basmathi Rice using Straining Method (As mentioned in the previous blog post). Spread the cooked rice out on a plate and keep aside to cool down.
  2. In a wok, heat butter and oil. Add diced onions and fry till pinkish in colour.
  3. Next add the chicken and the chicken stock cube and sauté till the chicken is cooked.
  4. Add pepper powder, carrots and half cup spring onion leaves and sauté well on high heat for 2-3 minutes.
  5. Separately pour eggs on to a pan and prepare omelette, cut in to pieces and toss in to the mixture. (You could also scramble the eggs with the mixture)
  6. Add rice and combine with the mixture.
  7. Lastly garnish with remaining spring onion leaves.

7 Comments Add yours

  1. israthelona says:

    Oh my 😍 Thankyou for this 😁❤️

    Liked by 1 person

    1. You are welcome ☺️

      Like

  2. Siraj Hameed says:

    Wonderful… way to go Sis…. and next time u better make this for me when I am there…

    Liked by 1 person

  3. Zuman says:

    This was a big hit too 🙂 I was so surprised by how easy the whole thing was. Thanks!

    Like

  4. Shabnam firdouse says:

    No doubt ur dish is tasty. But the way you presented ur blog specially the writting script the way u presented each word is really beautiful and systematic. I like ur mind set.

    Like

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