Indian Style Chicken Fried Rice

Recipe No:60

Many a times I used to get this doubt from my friends regarding the difference between Vegetable Pulav and Vegetable Fried Rice. Let me try to make it clear.
Vegetable Pulav is an Indian dish while Fried rice has a Chinese influence. Hence I consider them  different. I fry the rice before cooking Pulav and will never fry after cooking. For Fried rice I cook the rice in a regular manner in lots of water, drain and then fry the already cooked rice. Thus Fried Rice is excellent to use the left over rice. Technically speaking for Fried Rice because of its Chinese origin I try to avoid all Indian spices like Cardamom, Cinnamon, Cloves, Bay leaves etc:- and also Raisins and Cashew nuts and even Fried Onions.  In Pulav I add all these things.
So for me these two are really different and if you follow this, I am sure you will also be able to taste the difference. But cooking is all about your preferences and your taste buds…so go ahead and make it the way you like….This is how I make it

Ingredients                                   Serves 6-8 adults

• Basmati Rice………………....2 Cups
• Vegetable oil…………….......4 Tablespoons
• Vegetables……………….......1 Cup (Includes Carrot, Beans, Peas and Green Capsicum)
• Celery………………………......3 Tablespoons (Finely Chopped)
• Onion………………………......1/4 Cup (Thin long slices)
• Ginger-Garlic crushed…...2 Tablespoons (together)
• Egg………………………………2
• Cooked Shredded Chicken…1/2 Cup
• Spring Onion Chopped………4 (Separate White and Green portions)
• Soy Sauce………………………..1 Teaspoon
• Pepper…………………………….3/4 -1 Teaspoon
• Salt as per taste

Method of Preparation

1. Wash and soak the rice in warm water for 20 minutes. Drain and keep aside.
2. Boil at least 12 cups of water. When boiled add the rice and cook till almost done. Take care not to overcook the rice.
3. Drain and spread it on a large plate to cool. If possible refrigerate before doing the rest. 
4. In a large pan or wok on high heat add the oil.
5. To it add Ginger-Garlic, Celery and Spring Onion whites. Saute for a minute.
6. Add the Onion followed by the Vegetables and stir for 2 minutes. Don’t brown the veggies. It should be crisp.
7. Move all the vegetables to a side of the pan and crack the eggs into the pan. Stir fast to scramble it.
8. Once scrambled mix everything together add the chicken pieces, Soy sauce, Pepper powder and a bit of salt.
9. Now mix the rice in two additions. Add salt according to taste. Stir till the rice is reheated.
10. Finish by sprinkling spring onion greens on top. Serve hot.

Notes:

• It is very important to start with cold rice. Otherwise there are chances for the rice to break or to form clumps.
• The whole process of making the rice is on high heat so keep everything ready to go before starting.
• It is good to use white Pepper powder, that way the rice will remain white. As you can see I used black and the specks are visible.
• Never avoid Green/Spring Onions/  Scallions. They give a signature taste to the Fried rice.
• If you want you can add a pinch of Aginomotto (Mono sodium Glutamate/ MSG) to get that authentic taste. But I decided not to use.
• You can avoid Chicken and Egg to make it a Vegetable fried rice and add Fried Shrimp to make a Shrimp fried Rice.

Make it, enjoy the deliciousness and
serve it to your family with love...