Imported from Instagram

Street-Style Chicken Fried Rice

Name: Street-Style Chicken Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Southeast Asian
Ingredients: 150 g boneless chicken (Cut into small pieces); 2 eggs; 3 cups cooked rice (Boiled rice); 2 tbsp oil (For cooking the chicken, eggs, aromatics, and fried rice; amount estimated); salt (To taste; used with the chicken and vegetables); 1 tbsp garlic (Chopped; amount estimated); 1 tbsp ginger (Chopped; amount estimated); 2 green chilies (Slit; amount estimated); 0.5 onion (Finely chopped; amount estimated); 0.5 capsicum (Chopped; amount estimated); 1 carrot (Chopped; amount estimated); 0.5 cup green beans (Chopped; amount estimated); 0.25 tsp white pepper powder (Amount estimated); 1 tbsp green chili sauce (Amount estimated); 1 tbsp red chili sauce (Amount estimated); 1 tbsp soy sauce (Amount estimated); 1 tsp vinegar (Amount estimated); 0.25 tsp MSG (Optional; amount estimated); 2 tbsp spring onions (Chopped; amount estimated); 2 tbsp coriander leaves (Chopped; amount estimated)

Recipe by Aman Bisaria @chefamanbisaria · Instagram

Imported by K Kampani on SeeMeCook

Smoky, spicy Indo-Chinese chicken fried rice made with high-flame wok cooking, crunchy vegetables, scrambled eggs, and a balanced mix of chili sauces, soy sauce, and vinegar.

3 servings30 minSoutheast Asian

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Ingredients

150 g boneless chicken (Cut into small pieces)
2 eggs
3 cups cooked rice (Boiled rice)
2 tbsp oil (For cooking the chicken, eggs, aromatics, and fried rice; amount estimated)
salt (To taste; used with the chicken and vegetables)
1 tbsp garlic (Chopped; amount estimated)
1 tbsp ginger (Chopped; amount estimated)
2 green chilies (Slit; amount estimated)
0.5 onion (Finely chopped; amount estimated)
0.5 capsicum (Chopped; amount estimated)
1 carrot (Chopped; amount estimated)
0.5 cup green beans (Chopped; amount estimated)
0.25 tsp white pepper powder (Amount estimated)
1 tbsp green chili sauce (Amount estimated)
1 tbsp red chili sauce (Amount estimated)
1 tbsp soy sauce (Amount estimated)
1 tsp vinegar (Amount estimated)
0.25 tsp MSG (Optional; amount estimated)
2 tbsp spring onions (Chopped; amount estimated)
2 tbsp coriander leaves (Chopped; amount estimated)

Steps

1
Heat some oil in a wok over high heat.
2
Add the chopped boneless chicken and a little salt. Sauté over high heat, allowing the chicken's moisture to reduce so it develops proper flavor.
3
Remove the cooked chicken from the wok and set it aside.
4
Add the eggs to the wok and quickly scramble them. Remove the scrambled eggs and set them aside.
5
Add a little more oil to the same wok.
6
Add the chopped garlic, chopped ginger, and slit green chilies. Sauté until aromatic.
7
Add the finely chopped onion, capsicum, carrot, and beans. Toss them quickly over high heat, keeping the vegetables crunchy.
8
Add the white pepper powder, salt, green chili sauce, red chili sauce, vinegar, soy sauce, and optional MSG. Toss to combine and develop the street-style flavor.
9
Return the cooked chicken and scrambled eggs to the wok. Mix them thoroughly with the vegetables and sauces.
10
Add the boiled rice along with the chopped coriander leaves and/or spring onions. Toss everything thoroughly over high heat until the rice is evenly coated and heated through.
11
Serve the chicken fried rice hot.

Notes

The source gives exact quantities only for the chicken, eggs, and cooked rice. Quantities for the remaining ingredients are practical estimates because the description and transcript do not specify them. The transcript says to cook the chicken and eggs separately, then return them to the wok. Keep the vegetables crunchy by using high heat and quick tossing.