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CHILLI CHICKEN FRIED RICE

A scrumptious blend of Jasmine rice and chicken in Chinese spices
Print Recipe
Servings 5 People

Equipment

  • Knife
  • Chopping board
  • mixing bowls
  • deep round pan ( karahi)
  • wok

Ingredients
  

  • 600 g boneless chicken (thigh fillet cut into small pieces, approximately 1”)
  • 600 g Jasmine rice (or basmati rice. If using basmati rice, wash and soak for half an hour whereas for jasmine rice, there’s no need to soak it beforehand)
  • 3 eggs
  • 1 tbsp butter and salt to taste ( for scrambled eggs)

For Chicken:

  • Oil for deep frying 
  • 3 tbsp cornflour
  • 2 tsp Salt
  • 2 tsp Chilli powder
  • 2 tsp Ajinomoto (flavour enhancer/monosodium glutamate)
  • 2 tbsp soya sauce
  • 2 tsp garlic paste or crushed garlic

For Rice:

  • 4 tbsp sesame oil (if not available, use any cooking oil)
  • ¼ cup chopped spring onions (keep the white and green part separate)
  • 3 cloves garlic (finely chopped)

Seasonings-

  • Salt
  • 1 tsp black pepper powder
  • 1-2 tsp crushed chilli flakes (depending upon the desired spice level)
  • 1 ½ tsp flavour enhancer (Ajinomoto/monosodium glutamate)
  • 2 tbsp light soya sauce (or 1 tbsp dark soya sauce)

Instructions
 

  • Wash the rice, add 5-6 cups of water and let it boil.
  • When the rice is completely cooked, drain the water and immediately wash rice under cold water to take out any remaining warmth in the rice. Leave it in the sieve until you are doing the rest of the cooking. This is important because it will help to get rid of the moisture in the rice.
  • Beat the two eggs, add salt to taste.
  • In a pan heat butter and pour the beaten eggs. Quickly stir to make scrambled egg.
  • Cook for 2-3 minutes until eggs are cooked. Set aside.
  • For chicken, marinate chicken with all the ingredients mentioned in this section. Heat oil in a deep frying pan (karahi).
  • Fry the chicken pieces one by one in batches. Start frying on high flame, after few minutes when the coating gets crispy, fry it on low medium flame so the chicken gets cooked from inside (approximately 5-6 minutes) and then again on high flame for few minutes before taking it out. This process of frying will make the chicken crispy from outside and yet juicy and tender from inside.

Final Mixing -

  • Heat the sesame oil in a wok, saute chopped garlic and white part of onions on medium high flame. Now lower the flame.
  • Add scrambled eggs, fried chicken pieces and boiled rice.
  • Sprinkle all the seasonings and gently mix in. Let it cook on very low flame for 6-8 minutes. Stir occasionally trying not to break the rice. This will help blend in all the flavours properly. Finally mix in the green part of the spring onion.