Chicken Fried Rice - Restaurant style

Ingredients

• 1 cup Basmati Rice (Rinsed and soaked for 30 minutes)
• 1.5 cup Water (For cooking rice)
• 3.33 tbsp Olive Oil (Divided: 1 tsp for rice, 1 tbsp for chicken, 2 tbsp for vegetables)
• 1 tsp Lemon Juice (Freshly squeezed)
• to taste pinch Salt (Add to rice and chicken as needed)
• 200 grams Boneless Chicken Breast (Cut into small strips)
• 0.5 tsp Black Pepper Powder (Ground black pepper)
• 1 tsp Corn Flour (For coating chicken)
• 2 tsp Soy Sauce (Low‑sodium preferred)
• 1 large Egg (Beaten)
• 1 tsp Ginger (Finely chopped, fresh)
• 1 tsp Garlic (Finely chopped, fresh)
• 3 tbsp Spring Onion Whites (White parts only, sliced)
• 1 tbsp Carrot (Finely chopped, peeled)
• 1 tbsp Capsicum (Finely chopped, any color)
• 1 tsp Chili Garlic Sauce (Store‑bought)
• 0.5 tsp White Pepper Powder (Ground)
• 1 tsp Vinegar (White vinegar)
• 1 pinch Aato (optional) (Optional pinch of asafoetida for extra aroma)
• 2 tbsp Spring Onion Greens (Chopped, added at the end)

Instructions

1. Rinse and Soak Rice

   Rinse 1 cup basmati rice under running water until the water runs clear, then soak in 1.5 cups water for 30 minutes.

   Time: PT30M

2. Cook Rice in Pressure Cooker

   Drain the soaked rice, transfer to a pressure cooker, add 1.5 cups fresh water, 1 tsp olive oil, 1 tsp lemon juice and a pinch of salt. Close the lid and heat on medium flame. When the first whistle sounds, turn off the flame and let the pressure release naturally.

   Time: PT10M

   Temperature: medium flame

3. Cool the Cooked Rice

   Open the cooker, spread the rice on a plate or tray and let it cool for about 5 minutes. This prevents clumping when stir‑frying.

   Time: PT5M

4. Prepare Chicken Marinade

   Cut 200 g boneless chicken breast into thin strips. In a bowl combine the chicken with 0.5 tsp black pepper, 1 tsp corn flour, 1 tsp soy sauce and a pinch of salt. Mix well.

   Time: PT5M

5. Marinate Chicken

   Cover the bowl and let the chicken marinate for 15 minutes at room temperature.

   Time: PT15M

6. Fry the Chicken

   Heat 1 tbsp olive oil in the frying pan over low flame. Add the marinated chicken, cover with a lid and cook for 5 minutes. Remove the lid and stir‑fry until the pieces turn light brown.

   Time: PT8M

   Temperature: low flame

7. Beat the Egg

   Crack 1 large egg into a small bowl and beat until smooth.

   Time: PT1M

8. Sauté Aromatics

   In the same pan add 2 tbsp olive oil and heat over medium flame. Add 1 tsp finely chopped ginger and 1 tsp finely chopped garlic; sauté for about 1 minute until fragrant. Add 3 tbsp spring onion whites and cook until they become translucent.

   Time: PT3M

   Temperature: medium flame

9. Add Vegetables

   Stir in 1 tbsp finely chopped carrot and 1 tbsp finely chopped capsicum. Cook for another 2 minutes until slightly softened.

   Time: PT2M

   Temperature: medium flame

10. Scramble the Egg

    Push the vegetables to one side of the pan, pour the beaten egg into the empty space and let it set for a few seconds. Then scramble gently and mix with the vegetables.

    Time: PT2M

    Temperature: medium flame

11. Combine Chicken and Seasonings

    Add the fried chicken pieces back to the pan along with 1 tsp soy sauce and 1 tsp chili garlic sauce. Stir well to coat.

    Time: PT1M

    Temperature: medium flame

12. Add Rice and Final Seasoning

    Add the cooled rice to the pan. Sprinkle 0.5 tsp white pepper powder, 1 tsp vinegar and, if using, a pinch of aato (asafoetida). Stir‑fry for 5 minutes until everything is evenly mixed and the rice is heated through.

    Time: PT5M

    Temperature: medium flame

13. Finish and Serve

    Stir in 2 tbsp chopped spring onion greens, give a final mix and turn off the flame. Serve hot.

    Time: PT1M

Nutrition Facts

Calories

510

Protein

36 g

Carbohydrates

50 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Basmati Rice: Jasmine rice, Long grain rice
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Lemon Juice: Lime juice
• Instead of Boneless Chicken Breast: Chicken thigh
• Instead of Black Pepper Powder: White pepper
• Instead of Corn Flour: All‑purpose flour
• Instead of Soy Sauce: Tamari
• Instead of Egg: Egg replacer
• Instead of Ginger: Ground ginger
• Instead of Garlic: Garlic powder
• Instead of Spring Onion Whites: Scallions
• Instead of Carrot: Peas
• Instead of Capsicum: Other bell peppers
• Instead of Chili Garlic Sauce: Sriracha
• Instead of White Pepper Powder: Black pepper
• Instead of Vinegar: Rice vinegar
• Instead of Aato (optional): Garlic powder
• Instead of Spring Onion Greens: Chives

Equipment Needed

• Pressure Cooker
• Frying Pan
• Mixing Bowl
• Cutting Board
• Chef's Knife
• Spatula
• Measuring Spoons

Critical Steps — Do Not Skip

• Soaking the basmati rice for 30 minutes
• Pressure cooking the rice correctly (first whistle, then turn off flame)
• Marinating the chicken for at least 15 minutes
• Frying the chicken on low flame before browning
• Ensuring the cooked rice is cooled and dry before stir‑frying
• Final seasoning with white pepper, vinegar and optional aato

Chef Tips from the Video

• Use a wok for the best texture; the high sides help toss the rice without spilling.
• Add a few drops of sesame oil at the end for an authentic Indo‑Chinese aroma.
• For extra crunch, toss in a handful of roasted peanuts just before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe bag for up to 1 month; reheat in a skillet.

Room temperature: Not recommended; keep refrigerated.

Make-Ahead Tips

• Cook and cool the rice a day ahead; store refrigerated.
• Marinate the chicken up to 2 hours before cooking.
• Vegetables can be pre‑chopped and kept in a sealed container.

Frequently Asked Questions