Chicken fried rice is a dish with influences from the Chinese cuisine. The use of soya sauce and ample spring onions are common in the Chinese cooking. Whereas long grain basmati rice that replaces the short grain (usually high starch) jasmine rice gives this dish a slight Indian touch. Be it for a quick lunch, dinner or even breakfast you can make this fried rice with very little of the hurdles of cooking.
1)You can always replace the basmati rice with jasmine rice or even brown rice. With jasmine rice you can enjoy the goodness of high starch content and again all the fibres and vitamins come along with brown rice as we all know. 2)You can even replace the chicken with shrimp or any of your favourite meat. Or even lightly fried paneer cubes.
INGREDIENTS: For marinating the chicken:
1)chicken 200 gm (boneless and skinless) 2)salt 1/4 tsp 3)black pepper 1/8 tsp ( 1 pinch) 4)lime juice 1/2 tsp For boiling the rice: 1)basmati rice 1 cup (I have used long grain here) 2)water 1 1/4 cup For frying the eggs: 1)oil 1 tsp 2)eggs 2 pcs 3)salt 1/8 tsp ( 1 pinch) For frying the chicken: 1)oil 1 tbsp 2) the marinated chicken For the final assembling: 1)oil 1 tbsp 2)garlic 2 large cloves (finely chopped) 3)onion 1/4 cup (finely chopped, I have used the base of green onions here. You can use the regular onion as well). 4)chillies 2-4 pcs (finely chopped. I have used red ones here) 5)carrot 1/2 medium (finely chopped) 6)green beans 1/4 cup (cut into small pieces) 7)bell pepper 1/4 pcs (finely chopped) 8)green onions 1/4 cup (chopped) 9)soya sauce (dark) 1 tbsp 10)salt 1 tsp
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