Chicken Fried Rice

One thing I miss a lot being in the US is Indian-Chinese Food. I have tried many restaurants out here, but the food is totally different from what we get in India. So now, whenever I'm tempted to eat fried rice or noodles I just cook it at home. 

Most chinese dishes usually involve a lot of prep-work but are very easy to cook. The stir frying has to done on a very high flame, so it is important to have all the ingredients at hand. But once we are done with all the chopping, the dish gets ready in minutes and served hot, there is nothing more satisfying...

                               

Ingredients:

1 cup rice

2 cups water/ chicken broth

1 tsp oil

1 small capsicum, finely chopped

1 small carrot, finely chopped

1 cup chicken, boiled and shredded

1 egg, beaten

2 green chillies, finely chopped

4 spring onions, separate the white and green and chop finely

1/2tsp pepper powder

a pinch sugar

salt to taste

2 tbs oil

Method:

Here is how I like to cook rice for this dish, so that each grain is separate. It is best to do this some time in advance and cool the rice...

Bring 2 cups of water to boil in a wide vessel (I use a non-stick kadhai). Add the rice and oil, stir lightly once. Cover and cook on low heat for 15mins. Take off heat, do not lift the lid, keep aside for 10 mins, then fluff up the rice using a fork and cool completely before using in the dish.

Heat 2tbs oil in a wok or a wide kadhai till smoking. Add the egg, and scramble quickly. Add the green chillies, spring onions and vegetables and stir for 1 min. Add the chicken and stir for another min. Add the cooled rice and toss well together. When the rice is heated through, add the seasonings and mix well for a min. Check the salt and remove from heat. Top with spring onion greens and serve hot.