Chicken Fried Rice Recipe (Chinese Fried Rice)

                                                            

Chicken Fried Rice Recipe | Chinese Fried Rice | Step-by-Step Photos and Video......

 

Restaurant-style fried rice is one of the most popular and delicious rice dishes. While this dish is typically cooked in sesame oil, I prefer to use olive oil instead, as I’m not fond of the taste of sesame oil or the fried rice often served in restaurants. Whenever I crave this flavorful rice, I prepare it at home using leftover or freshly cooled boiled rice.

 

I have always loved fried rice for its comforting and delightful flavour, and this particular version is perfect for a weeknight dinner. Like other easy weeknight dinners and one-pan meals, it can be made in a single pan, making cleanup a breeze. Everyone in the family will enjoy it!

This recipe features some of my favourite ingredients: fried chicken, scrambled eggs, and stir-fried vegetables. You can even make a double batch, as I often crave the leftovers the next day!

For a detailed recipe, watch my video where I explain the steps one by one.

                                           

My Latest Video Chicken Fried Rice:

 

What Kind of Rice Should You Use for Chicken Fried Rice?

Use cooked short-grain white rice for chicken fried rice. This recipe calls for frozen rice for an easy shortcut, but you can also use leftover rice or freshly cooked rice that has been cooled.

 

Which Type of Chicken is Most Flavorful in Fried Rice?

Typically, people coat chicken with just cornflour and salt before frying it. In this restaurant-style fried rice, I use marinated chicken pieces with essential seasonings, then stir-fry them with chopped garlic. This method of preparing fried chicken adds a flavorful taste to the fried rice.

 

When Should You Add the Egg to Fried Rice?

Add the egg after the rice, meat, and vegetables have all cooked. You can either scramble an egg separately and mix it in with the rest of the ingredients or simply incorporate a prepared scrambled egg. 

                         

Can You Freeze Chicken Fried Rice?

Yes, you can! This fried rice freezes and reheats well. Simply freeze the cooled rice in an airtight container for up to one month and allow it to thaw in the refrigerator before reheating.

 

Chicken Fried Rice Ingredients:

Chicken Thighs:

I prefer using thighs for this recipe because they are richer and more flavorful than chicken breasts. Unfortunately, I didn’t have chicken thighs available, so I used breasts instead. You can choose either thighs or breasts based on your preference for white meat.

Oyster Sauce:

I opt for oyster sauce instead of soy sauce in this recipe because I find it tastier. If you don’t like its flavour, you can substitute it with dark soy sauce to suit your taste.

                      

Worcestershire Sauce:

This sauce is typically used in meats to make them tender and juicy, but can also be used in fried rice or various pasta dishes. However, you can skip it and use soy sauce or red vinegar as a substitute.

Sesame Oil: 

This adds a warm, toasty flavour to the veggie-packed dish. Since I don’t prefer sesame oil, I omit it and use olive oil instead. However, feel free to use sesame oil if you like it.

Eggs:

These add richness and protein to the dish.

Aromatics:

Fresh garlic and ginger provide major flavour to the chicken fried rice, making it savoury, herby, and slightly spicy.

Rice:

Frozen white rice is the key to quick (30-minute) fried rice; I always keep a bag in the freezer. 

Vegetables:

Frozen mixed veggies are another great shortcut ingredient that cooks quickly.

Enjoy making your homemade chicken fried rice!

                           

You might like these:

vegetable pulao

zeera rice 

Yellow rice

Savour Food Pulao Kabab

Kabuli Pulao 

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Ingredients of marinated chicken: 250g, boneless chicken strips 1 tsp, ginger powder 1 tsp, garlic powder 1 tsp, white pepper 1 tsp chilli flakes 1/3 tsp lemon salt

For scrambled eggs: 2 nos, eggs 1/4 tsp, orange food colour 1/6 tsp .salt

Other ingredients: 300g, cold-boiled basmati rice 1 tbsp olive oil 1 tbsp, chopped garlic 1 tsp oyster sauce 1 tbsp Worcestershire

For Veggies: 1 cup, capsicum, thin slices 1/3, carrot, thin slices 1 cup, grated cabbage 1/3 cup, spring onion green part

                     

How to make chicken fried rice?

Chicken Fried Rice: Cutting, Marinating, and Cooking Steps

Cutting and Marinating Chicken Strips:

Start by cutting chicken thighs into strips, as they are ideal for creating flavorful fried rice.

Wash the chicken strips thoroughly, ensuring all excess water is removed. Leftover water can disrupt the marination process.

For marinating:

Add dry spices such as ginger powder, garlic powder, white pepper, chilli flakes, and lemon salt to the chicken. 

Mix well and let it sit for about an hour to allow the flavours to absorb.

                                             

Scrambling Eggs:

Crack a few eggs into a bowl, adding a pinch of salt and a dash of orange food colouring (this adds a nice touch of colour to the rice). Beat the mixture until well combined. 

                                     

In a pan, heat 1 tablespoon of olive oil and pour in the egg mixture, cooking it until it forms fluffy scrambled eggs.

                                

Cooking the Marinated Chicken:

In another deep pan or wok, heat 2 tablespoons of olive oil (or sesame oil, if you prefer). Add chopped garlic and sauté until fragrant. 

Add the marinated chicken strips to the pan, stirring well. Cook the chicken over a low to medium flame.

                              

Remember to season with salt since it wasn’t added during marination. Cover the pan and let the chicken cook for about 10 minutes, or until it becomes 90% tender.

                           

Mixing in Veggies and Rice:

Once the chicken is nearly cooked, add vegetable slices, such as capsicum and carrots.

Stir until the veggies soften, then incorporate grated cabbage or any other vegetables of your choice. 

                         

Mix the cabbage with the chicken and veggie mixture for about 2-3 minutes. Next, gradually add cooled rice.

                                                  

Mixing continuously to combine the ingredients over high heat.

                                               

Add oyster sauce, Worcestershire sauce, the scrambled eggs, and chopped spring onions. Mix thoroughly, adjusting the salt as necessary.

                                            

Final Stir-Frying:

Keep stirring the rice mixture over high heat for about 3-4 minutes to ensure everything is well combined and heated through. 

                                  

Once done, transfer the chicken fried rice to a serving plate.

Serving Tips:

Serve the hot fried rice alongside dishes like dry beef chilli, chicken shashlik, or chicken Manchurian for a delightful meal! Enjoy!

                                    

Kabuli Pulao Recipe

                       

Kabuli Pulao || Kabuli Rice || How to Make Kabuli Pulao with step-by-step photos

Kabuli Pulao is a delicious, flavored, and aromatic rice dish made up of rice, chickpeas, mutton, and some basic spices_Kabuli pulao is often considered the national dish of Afghanistan_there are different versions of Kabuli pulao, some with chicken, some with beef, and some with lamb but I just love mutton so there was no way I would make the chicken, beef or lamb version of Kabuli pulao.

This Kabuli pulao is my own cooking version instead of the Afghan cooking style. I prepared mutton ghee curry and chickpeas masala to add to the rice. I'm not adding caramelized carrots nor using the 3-layer method, which is typically used in making Kabuli pulao.

                                                                                             

A beautifully spiced serving of rice with the goodness of chickpeas and meat makes for a light and lovely meal in itself. Hope you like my recipe, regardless of the regular Kabuli pulao. Personally, I love spiced food, but in Afghan cooking, I don’t use spices much.

Additionally, I put mutton gravy, whose recipe I shared in my previous post, and also gave a recipe link in the ingredient list.

For more Pulao Recipes:

Chicken pulao

Matar pulao

Beef yakhni pulao

Chana pulao

Veggie pulao

Kishmish pulao

Mughali mutton pulao

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To make this recipe, first soak the chickpeas with water and baking soda overnight, then the next morning, rinse thoroughly under running water and boil. 

                        

Prepare grail curry as per the given recipe on my blog.

                                                      

Rinse and soak the rice for 30 minutes.                

                     

Peel and cut the onion into thin slices.

                                    

Collect all whole spices and cut the tomatoes. 

                                    

Whisk the yogurt and set it aside. 

                                 

Take a pot and heat the ghee. Then sauté the onion slices for 3-4 minutes on medium flame. Add chopped chilies along with tomatoes.         

                            

Cook tomatoes with onion and chilies for 5 minutes on medium flame. Once the tomatoes are cooked, add yogurt.

                           

Stir to combine very well-chopped mint leaves and mix well.

                      

Then add boiled chickpeas and fry them with the masala on a medium flame for 2-3 minutes, then add dried plums.

                            

Stir to combine well, and then add soaked rice to the chana masala. Roast the rice with the chana masala for 5 minutes on medium flame.

                    

Pour the water into the rice.

                          

Bring it to a boil, then add mutton gravy and chopped coriander leaves to combine well. Cook the rice until the water dries out.                        

    

Once the water is reduced, lower the flame. Allow to simmer further 2-3 minutes on a very low flame.

                                           

   

Kabuli pulao is ready to serve

                             

Transfer to the serving dish. 

                               

Serve hot with raita and salad.