Egg Chicken Fried Rice… The Perfect Stress-Buster

Egg Chicken Fried Rice

Life has suddenly become extremely busy that I am hardly getting time for anything other than the indispensable chores and unfortunately blogging had taken a back seat during this time which resulted into a long gap in posting a new recipe. I also couldn’t experiment anything new with my cooking recently which was making me extremely depressed; so I thought of quickly posting a new recipe from my archive which may act as an instant pick-me-up!

We were on a tour last weekend and had a great time. But since the whole weekend was spent on travelling, neither did I get some rest nor could I finish some very important tasks. This whole week I was so tired that I could only somehow manage to attend my job and nothing else. All good things come with a price, isn’t it?

Fried rice is my favorite comfort food and I love the one that my mom makes. I tried to improvise it by adding some fancy ingredients like fish sauce and all. Fish sauce may not be liked by everyone because of its pungent smell; so you can omit it without worrying. This makes a perfect combination with the Schezwan fish or sweet and sour chicken. Don’t forget to serve the chicken lollipop  as starter!
Egg Chicken Fried Rice
Egg Chicken Fried Rice... The Perfect Stress-Buster
Cuisine: Indian
Serves: 4 Servings
  • Basmati rice – 2 cups
  • Chicken breast – 2
  • Eggs – 4
  • Carrots – 4, medium
  • Green beans – 15 to 20
  • Light Soy sauce – 3 to 4 tbsp
  • Fish sauce – 1 tbsp
  • Vegetable oil – 2 tbsp
  • Green/red/yellow bell pepper – 1, medium
  • Salt to taste
  1. Chop the chicken breasts into small bite sized pieces or alternatively you can shred it into thin long strips. Season with salt and pepper.
  2. Heat 1 tablespoon of oil in a skillet and sauté the chopped chicken for 8 to 10 minutes or until cooked through. Take out from the oil and set aside on a tissue paper.
  3. Cut the vegetables – carrots, green beans, bell peppers – into small bite-sized pieces or alternatively into thin long strips. Parboil these vegetables in boiling water for 5 to 10 minutes, drain and set aside.
  4. Cook the rice till three-fourth done. Drain and set aside. It would be better if you cook down the rice after cooking. To do so, spread the rice on plates after draining all the water.
  5. Now heat little oil in a non-stick wok. Break one egg at a time and whisk it with salt. When the oil is hot, add the beaten egg and swirl the wok to make a round omelette. Flip it over when the bottom is cooked. Take it out when both the sides are cooked. Repeat the same for rest of the eggs.
  6. While the second egg is cooking, take the first omelette and cut it into long strips of 2 cm width. Reserve one long strip for garnishing and cut the remaining into 2 inch long strips. Repeat the same for rest of the omelettes.
  7. Heat the remaining oil in the same wok. Add the soy sauce, fish sauce, the parboiled vegetables and sautéed chicken. Stir them on high heat for a minute and then put off the heat.
  8. Now add the rice gradually. Once you start adding the rice, do not stir rigorously as stirring will tend to break the long grains of basmati rice. Add salt to taste and stir with a light hand to mix all the ingredients properly. The rice will change to a light brown color due to the light soy sauce.
  9. Sprinkle the omelette strips over the rice and give a final mix. Serve hot with your choice of Chinese gravy. Don’t forget to garnish with the reserved strip of omelette on the top though!

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