RESTAURANT STYLE CHICKEN FRIED RICE

 RESTAURANT STYLE CHICKEN FRIED RICE :

FRIED RICE IS A COMBINATION OF COOKED RICE WITH DIFFERENT COLOURFUL VEGETABLES. IT HAS BEEN STIR FRIED IN A PAN TO MIX WITH OTHER INGREDIENTS SUCH AS EGGS, MEAT, VEGETABLES OR SEAFOODS. THE STIR FRIED RICE  TURNS TO A FLAVOURFUL GRAINS THAT LIGHTLY SEASONED WITH SOYA SAUCE AND PEPPER POWDER AND THEN TOSSED WITH COLOURFUL VEGETABLES. IT CAN BE SERVED AS EITHER LUNCH OR DINNER. THE POPULAR COMBO OF FRIED RICE IS FRIED RICE WITH CHILLY CHICKEN, FRIED RICE WITH CHICKEN 65, FRIED RICE WITH MANCHURIAN etc. HOWEVER, IT CAN BE EATEN BY ITSELF.

FRIED RICE IS A POPULAR AND  DELICIOUS MEAL WHICH APPEAR IN THE TOP MENU LIST OF EVERY RESTAURANT. FRIED RICE IS USUALLY MADE WITH LONG GRAIN BASMATI RICE, CARROTS, CAPSICUM,CABBAGE, SPRING ONION, CHICKEN AND SCRAMBLED EGGS. COLD RICE IS BEST FOR MAKING FRIED RICE. BECAUSE WHEN WE USE COOLED RICE, THE GRAINS ARE SEPERATE AND WE CAN MIX WITH OTHER INGREDIENTS EASILY. IF WE MAKE FRESH RICE, ALLOW THE RICE TO COOL. THE COOLING PROCESS CAN QUICKLY BE DONE BY SPREADING THE RICE ON A FLAT TRAY OR PLATE AT ROOM TEMPERATURE OR CHILL IN THE REFRIGERATOR FOR 10 MINUTES. IF YOU MIX HOT RICE WITH OTHER INGREDIENTS, THE RICE WILL BROKE AND YOU LOST THE CORRECT TEXTURE OF FRIED RICE. IT ONLY TAKES 20 MINUTES TO COOK.

HERE THE RICE IS BOILED BY ADDING ENOUGH WATER AND SALT. NO OTHER SPICES ARE USED. ONCE THE RICE IS  90 % COOKED, DRAIN THE WATER AND TRANSFER THE RICE INTO A FLAT TRAY OR PLATE. ALLOW IT  TO COOL.THEN THE COLOURFUL VEGETABLES ARE ROASTED AND MIX THEM WITH SCRAMBLED EGGS AND FRIED CHICKEN. SOYA SAUCE AND PEPPER POWDER ARE ADDED TO MAKE BETTER TASTES. FOR GOOD FLAVOUR I  USED SPRING ONION FOR GARNISHING.

INGREDIENTS

BASMATI RICE - 2 CUP

BONELESS CHICKEN - 400 grm

EGG - 4

ONION - 1 SMALL

CARROT - 1 LARGE

CAPSICUM GREEN - 1/ 2

CAPSICUM RED - 1/2 

CAPSICUM YELLOW - 1/2

CABBAGE - 1/2  SMALL

SPRING ONION 

SALT

BUTTER 

SUNFLOWER OIL

WATER - FOR BOILING RICE

SOYA SAUCE - 2 tbsp

WHITE PEPPER POWDER - 1 tbsp

GARLIC CLOVES - 4

PREPARATION

Wash and soak the basmati rice for 1 hour.Take a vessel , add 90% of water. Add salt and 1 tbsp of sunflower oil in it. Once the water began to boil add rice. Let them boil for a minutes. When the rice is 90% cooked, switch off the flame and drain the rice. Then transfer into a flat tray or plate. Allow the rice to cool. 

Wash the chicken and vegetables well. Cut the chicken pieces and vegetables into a long thin strips( stick pieces 1 inch long) 

Take a heavy bottemmed kadai, heat enough butter. Break the eggs and apply into the heated butter. Add a pinch of salt. Then scramble the eggs. Don't over cook the egg. Take out from the Kadai and keep aside.

In the same Kadai, again add enough butter. Add finely chopped garlic cloves. Transfer the chicken slices in it. Mix well. Then add 2 tbsp of soya sauce, 1 tsp pepper powder and enough salt. Saute well until the chicken gets cooked. Keep the burner in a high flame.

Then keep the chicken pieces in to one side of the Kadai, heat 2 tbsp of sunflower oil and add  finely chopped onion, then add finely chopped white portion of spring onion. No need to fry the onion. Only just saute the onion for 2 or 3 minutes.Then add vegetables such as Carrot,capsicum and cabbage. Mix well for 3 - 4 minutes. When vegetables and chicken pieces are mixed well, transfer the cooked and cooled Basmati rice into it.Mix well by using fork. At last you can sprinkle little soya sauce & white pepper powder. Mix well and garnish it with spring onion and scrambled eggs.

TASTY AND DELICIOUS RESTAURANT STYLE CHICKEN FRIED RICE IS READY TO SERVE. 

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FOR MORE DETAILS PLEASE WATCH FULL VIDEO ON YOURUBE 

             👇

https://youtu.be/bCZb_meb-Ik

https://youtube.com/shorts/Bw8z66ugwTE?feature=share3

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YOU CAN SERVE THIS RICE WITH ANY FRIED ITEMS LIKE CHICKEN 65 , MANCHURIAN, CHILLY CHICKEN etc.

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              Course : Main

             Prep time : 10min

             Cook time : 20 min

             Servings : 6 person

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ENJOY....