Chicken Fried Rice


For chicken paste:

  • Boneless Chicken -8 nos.
  • Worcestershire Sauce-1 tsp.
  • Garlic-2-3 cloves
  • Green chili-2 nos.

Basic ingredients:

  • Basmati Rice-3 cups
  • Carrot chopped into cube-1/2 cup
  • Bean small chopped-1 tbsp.
  • Capsicum chopped into cube-1/2 cup.
  • Spring onion (green portion) chopped finely-1 tbsp. [If use white portion of it then fry it with onion.]
  • Onion slice-1 no.
  • Chopped garlic-1 ½ tbsp..
  • Grated ginger-1 tsp.
  • Salt-to taste
  • Sugar-1 tsp.
  • White oil or olive oil- 3 tbsp. [I used olive oil]
  • Water -5 cups
  • Green cardamom- 2 nos.
  • Asafoetida-1 pinch
  • Dry parsley- ¼ tsp.
  • Roasted Garam masala -1/4 tsp. (roast green cardamom, clove, cinnamon and then make powder)
  • Black pepper -1/2 tsp.

Cooking Instructions:

  1. Paste chicken, garlic, and green chili and Worcestershire sauce together.
  2. Wash the rice and strain the water.
  3. In a heavy bottom pan put oil. When oil is hot put onion and white portion of spring onion fry it until golden brown. Remove from heat and keep aside.
  4. Into the remaining hot oil put asafoetida and whole cardamom. Add garlic and ginger, mix 2-3 seconds then put chicken paste mix it well.
  5. When it was fried, add all chopped vegetables except spring onion and dry parsley. Mix it for 10 seconds.
  6. Add strained rice and black pepper. Mix for one mint.
  7. Pour 5 cups water, salt and sugar. When it began to boil, cover it and cook for 10 minutes.
  8. Open the lid, Spread spring onion (green portion), Garam masala and fried onion. Off the gas and give it for standing time.
  9.       It’s ready, serve hot with any chicken or Paneer recipe.

Source: Ume’s Kitchen

Comments are closed.