Indo-Chinese Chicken Fried Rice

Chicken Fried Rice with Chicken Manchurian
Fried Rice/Chicken fried Rice

A quintessential comfort food~ a bowl of steaming white rice cooked to just the right consistency, filled with bits of meat and eggs. Fried rice is one of the world's most popular rice dishes and the beauty of fried rice is that it is very adaptable, each country adapting its own version. Similar type of Fried Rice are : Taiwanese-style Fried Rice - an easy to make recipe with canned tuna, Nasi Goreng – Fried rice Indonesian-style, with shrimp paste, Japanese Fried Rice, Thai Pineapple Fried Rice - traditionally this popular Thai dish is served in a pineapple boat, Pulav - this Southern Indian dish combines cooked rice with Indian spices and fresh vegetables and Peruvian Fried Rice- is a fusion dish of Chinese and Peruvian.

Indian style fried rice has evolved through many recipes and different combinations are followed. The use of ginger garlic paste makes it predominantly Indianised Chinese. My recipe for the Indo Chinese Chicken Fried Rice is a simple one with very few ingredients with flavors from the ginger,garlic, green chillies and very little light soy sauce (Tip: I often add light soy sauce to give the rice a flavor and does not give the dark color to the rice).

The main key to making fried rice is using rice. Basmati rice, which comes out fluffier and is less sticky than other types of rice, is perfect for the Indian version of Fried rice dishes. The egg is scrambled separately and added to the rice in the final stages of cooking. One of the secrets of fried rice is that the ingredients are cooked separately - helping them maintain their distinct flavors - and then combined in the final stages of cooking.

Ingredients:

1. 3 cups Basmati rice
2. 3 tablespoon finely chopped green onions-the white part
3. 3 tablespoon finely chopped green onions- the green part
4. 3 cups chicken breast cut into very small pieces
5. 3 green chillies
6. 3 teaspoon light soy sauce
7. 3 eggs
8. 3 tablespoon oil
9. 1 teaspoon ginger garlic paste
10. 1 teaspoon vinegar
11. 1/2 teaspoon white pepper powder
12. salt to taste
13. finely chopped cilantro

Procedure:

1. Cook the Basmati Rice until 3/4th done and cool.
2. Scramble the eggs with little salt and white pepper powder. Keep aside.
3. Grind the ginger garlic with the green chillies. Set aside.
4. In a pan or wok, heat the oil and add the white part of the green onions . Saute well and add the ginger garlic, green chilli paste.
5. Then add the chicken and 1/2 teaspoon of salt. Saute until the chicken is cooked. When cooked add the soy sauce and finally the vinegar and the green onions.
6. Add to the rice with the scrambled eggs, salt and cilantro. Mix well and serve.

Serve with any Chinese gravy like Chilli Chicken, Chicken Manchurian or Sweet and Sour Chicken.