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Tuesday, 18 June 2013

Chicken Fried Rice


When you think of Chinese food or Indo Chinese food, the first thought that comes to one’s mind is Fried Rice! When you call for a take-away from your favorite Chinese restaurant or dine at a restaurant and check out the menu, fried rice has to be a part of your order. Fried rice is so popular that you can get an equally good preparation by street vendors and restaurants.

Fried rice is so economical when made at home. It is very easy, delicious and quick. It can be prepared within 20 minutes and requires just a little pre-preparation. There are various ways of preparing fried rice. It is best to use refrigerated leftover plain cooked rice to make fried rice in order to get separate grains of rice.

Most of us are not fond of eating leftover plain cooked rice but wouldn’t mind fried rice. The advantage and beauty of making fried rice at home is that you get to mix & match vegetables, meat, chicken, seafood which are in your fridge and bring it to good use.

Today’s recipe is simple Chicken Fried rice which is equally loved by children, young and old. It is a great meal to cook for family or friends.  This Chicken Fried rice is equally delicious served piping hot, warm or cold. If you have any leftovers, then pack into your kids’ lunch boxes and they will be so excited about it. It is also great for working people and bachelors.

How about making this wonderful comfort food? It is raining and a cold wind is blowing outside in this part of the world. To keep us warm and cozy I made this piping hot and fresh Chicken Fried Rice for us. If you have leftover rice and wondering what to do with it then convert it into fried rice! J



Ingredients :

4 cups cooked White Rice (preferably kept in the fridge overnight)

2 cups boiled Chicken (shredded or cubed)

4 fresh Shallots (chopped)

1 cup Cabbage (thinly sliced)

¼ cup Carrots (peeled & finely diced)

2 Egg plain Omelette (cut into strips) (optional)

4 tbsps. Sesame Oil/Vegetable Oil


Seasoning :

2 tsps. Light Soya Sauce

½ tsp. Chinese Rice Vinegar or regular vinegar (optional)

A pinch of Sugar

Salt & Pepper to taste


Garnishing :

A handful of Spring Onion Greens

Procedure :

In a sufficiently large wok, heat sesame oil till hot.

Add, carrots, cabbage, shallots, sugar & stir-fry briefly.

Add the cooked, cool rice and toss for a few seconds.

Add soya sauce, rice vinegar and toss again on high heat.

Reduce heat to med.; add the chicken and omelette strips and toss again.

Add salt and pepper to taste. Taste to check seasoning.

Serve piping hot garnished with spring onion greens.






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