Thursday, 11 July 2013

Chicken fried rice recipe |indo chinese chicken fried rice recipe

Husband loves Indo Chinese food. Esp. Spicy food.Since last week I Had been getting requests to make  chicken fried rice which is an indo chinese recipe .

Last weekend he had got chicken with which I had made butter chicken & had marinated leftover chicken & stored in deep freeze.

last friday it suddenly started raining in bangalore & then  the request for chinese chicken fried rice  became more obvious.So i decided to make one with veg balls in hot garlic sauce. i used home made schezwan sauce since we dont like readymade versions & using fresh sauces adds a different taste to your food

The combo was one of the best chinese combos prepared by me

Pls click here  for recipe of    schezwan sauce home made .

 Schezwan sauce has tremendous flavor when added to the Chinese rice, noodles ,chicken and soups it gives unique taste. This is sauce can be used to do many indo chinese food. If you prepare this in advance and store it in fridge you can make any chinese dish in no time. You need to store this in glass bottle.


Few side dishes for chicken fried rice

chicken Manchurian

chilli paneer

schezwan chicken

veg balls in hot garlic sauce

schezwan baby corns

babycorn manchurian

Babycorn 65

Chicken chilli

idli manchurian


2 cup Basmati rice / jasmine rice / long grain rice
1 Cup boneless chicken, shredded +2 tsp ginger garlic paste for marination
1 egg  (optional - i had not used but can use it if you like )

1 Medium green capsicum, washed, deseeded and finely chopped
 1 red +yellow capsicum cut into long strips
3 Spring onions, washed and sliced ,greens chopped ( keep half reserved for garnishing)
1/4 cup Carrot, washed, peeled and chopped
1/4 cup purple cabbage (u can use green cabbage too)
1/4 Cup French beans, washed and finely chopped
1/2 tbsp green Chili sauce
2 tbsp Soya sauce
1 tsp pepper powder
1 tbsp red chilli sauce / garlic red chilli paste
1 tbsp Vinegar /lemon juice
1/4 tsp Salt to taste
1 inch ginger chopped
8-10 Garlic  chopped
1-2 green chilli chopped
4 tbsp olive oil


1.Pick, wash rice in enough water and drain for 10-15 minutes . Boil water, add 1tsp oil ,rice and little salt.

2.Cook uncovered on low heat till rice is tender.Take care not to overcook the rice. Each grain of rice should be separate. 

3.Wash chicken & Cut into thin bite-sized strips.marinate with 2 tsp ginger garlic paste ,1 tsp soya sauce  ,1 tsp vinegar & salt for 10-15 minutes.


4.Meanwhile, heat oil in large skillet over medium-high heat until hot. Add chicken; cook and stir until browned & cooked .To check if chicken is done insert a knife if it goes inside smoothly chicken is done.alternately you can boil chicken in 1/2 cup water on stove top.


5.When rice is done  add 1 tsp oil ,spread in a big plate , fluff it gently with a fork  & keep under fan.

6.Mix egg with little salt & whisk it with egg beater .In same (use leftover oil after frying chicken) oil add egg batter &  make an omlette . remove onto a plate & cut 1 inch egg strips & keep aside. {i had not added egg}

7.Heat oil in a kadhai / large pan and stir fry chopped chillies,garlic & ginger on a high flame
8. Next mix all the chopped vegetables & saute very fast for 1 minute .

9.Take care that vegetables are not overdone, they should be crisp. next add soya, green chilli sauce , red chilli sauce & mix well .Add fried chicken & mix well

 10.Mix salt ,vinegar and pepper powder to taste.

11.Reduce gas flame  and add the cooked rice and mix well. Now mix the scrambled egg pieces .adjust the seasonings as per your taste .

12.Cook the chinese fried rice for 2 minutes and serve hot.

13.Garnish it with green part of spring onions & spring onion flower & serve hot with veg manchurian  or veg balls in hot garlic schezwan sauce .



   1 . Add one & half cup of water to 1 cup rice so as to prepare fine rice.
2. Chinese dishes are prepared on a high flame.

   3.  Vegetables have to be sauted fast taking care not to overcook.

   4.  Just freshly cooked rice is hot, steamy, very moist and a little sticky. All of those things would make a very clumpy and soggy fried rice. Thats why day-old rice makes the best fried rice (storing in the refrigerator dries out the rice).

 5.  I almost always use BASMATI Rice for fried rice

6 If you feel rice is less spicy add more red chilli  sauce after adding rice .& mix well
7 Use veggies as per your availability

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