Chicken Fried Rice

Chicken Fried Rice originated from China. There are many popular varieties of fried rice, each with its own specific list of ingredients. Chinese restaurants catering to non-Chinese clientele have invented their own varieties of fried rice including egg fried rice, Singaporean (spicy) fried rice and the ubiquitous 'special fried rice'.

Ingredients

2 Cups Rice

½ Cup Carrots (Cubed)

½ Cup Capsicum (Cubed)

½ Tsp Ajinomotto

½ Bunch Spring Onions (Chopped)

½ Cup Peas (Boiled)

2 Eggs

500 Gms Boneless Chicken

3 Tsp Oil

6 Flakes Garlic (Crushed)

1 Tsp Ginger Sherry

Soya Sauce to Taste

Chili Sauce to Taste

½ Cup Tomato Sauce

1 Tsp Vinegar

3 Green Chilies

¼ Tsp Sugar

Salt and Pepper to Taste

Method

1. Wash and cut the green chilies, mix with salt and sugar and soak them in vinegar for 2hrs.
2. Clean and wash the chicken.
3. Cut the chicken into small pieces and apply salt, garlic and ajinomotto. Keep aside for ½ hr.
4. Par boil the rice and all vegetables except spring onions.
5. In a pan, heat 1tsp oil and fry the chicken. Add the green chilies and cook till chicken is tender.
6. In another pan, heat 1 tsp oil and sauté the spring onions and the vegetables till soft. Break eggs in it and stir it vigorously.
7. Mix the chicken with the vegetables.
8. Heat 1 tsp oil in a dekchi, add soya sauce, chili sauce, tomato sauce, ginger sherry, cook for sometime and add the par boiled rice, salt and pepper.
9. Add the chicken, peas and vegetable mixture to the rice and cook on slow flame till the rice is completely cooked.
10. Serve hot with sweet corn chicken soup, chili sauce or chili pickle.

Note: You can also put prawns instead of chicken and make prawns fried rice.