Chicken Fried Rice | Restaurant Style Chicken Fried Rice

 

INGREDIENTS
  

  • Boneless Chicken cut into 1” thin strips- 250 gms.
  • Cooked Rice day old- 6 cups (made from 2 cups or 350 gms of raw rice)
  • Eggs- 3
  • Garlic fine sliced- 6 cloves
  • Salt- 1/4 tsp and a pinch for seasoning
  • Pepper powder- 1/2 tsp
  • Dark Soy sauce – 3 tsp
  • White Vinegar- 1 tsp
  • Shredded cabbage- 1 cup
  • Carrots julienned- 1 cup
  • Green peppers capsicum julienned- 1 cup
  • Spring onion greens- 3 tbsp
  • Refined oil- 3 tbsp

INSTRUCTIONS
 

Preparation:

  • Wash and pat dry the boneless chicken pieces and cut into 1” wide flattish strips. Set aside.
  • Shred the cabbage into thin slices and julienne the carrots and the green peppers.
  • Fine slice the garlic cloves and cut the spring onion greens into small pieces.
  • Beat 3 eggs in a bowl.

Process:

  • Heat 1 tbsp oil in a wok and add the beaten eggs. Add a pinch of salt to season, mix gently and then scramble it on medium heat. This should take a minute. Remove  onto a plate and set aside.
  • Clean the wok with a paper towel and add 2 tbsp oil.
  • Add the slices of garlic. Give a stir and fry it on high heat for around 30 secs.
  • Add the chicken strips and stir fry on high heat for 1 min till they turn white.
  • Now add the salt & pepper powder, mix and stir fry for around 3 mins on high heat till the strips are browned.
  • Add 1 tsp soy sauce, mix and stir fry the chicken for 2 mins on medium heat.
  • Add the julienned carrots and peppers, mix and stir fry for 2 min.
  • Now add the shredded cabbage and continue to stir fry for another 1 min on high heat.
  • Add the rice and mix with the chicken and veggies.
  • Season with a pinch of salt and 1/4 tsp pepper powder. Give it a mix.
  • Add 1 tsp of white vinegar and 2 tsp of dark soy sauce. Toss and fry 2 mins on medium heat.
  • Add the scrambled egg and the spring onion greens.
  • Toss well and serve.

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