Imported from Instagram
Street-Style Chicken Fried Rice
Smoky, spicy Indo-Chinese chicken fried rice made with high-flame wok cooking, crunchy vegetables, scrambled eggs, sauces, and cooked rice. The recipe emphasizes quick tossing to preserve the vegetables’ crunch and develop a street-food-style flavor.
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Ingredients
- 150 g Boneless chicken
- 2 Eggs
- 3 cup Boiled rice (Cooked rice)
- Oil (For cooking the chicken, eggs, aromatics, and fried rice)
- Salt (To taste; used with the chicken and vegetables)
- Garlic (Chopped)
- Ginger (Chopped)
- Green chilies (Slit)
- Onion (Finely chopped)
- Capsicum (Chopped; quantity not specified)
- Carrot (Chopped; quantity not specified)
- Beans (Chopped; quantity not specified)
- White pepper powder (Quantity not specified)
- Green chili sauce (Quantity not specified)
- Red chili sauce (Quantity not specified)
- Soy sauce (Quantity not specified)
- Vinegar (Quantity not specified)
- MSG (Optional; quantity not specified)
- Spring onions (For finishing and tossing with the rice)
- Coriander leaves (For finishing and tossing with the rice)
Steps
- 1
Heat oil in a wok over high heat. Add the boneless chicken and season with a little salt.
- 2
Sauté the chicken over high heat, allowing its moisture to reduce so the chicken develops a stronger wok-cooked flavor.
- 3
In the same wok, add the eggs and quickly scramble them. Remove the scrambled eggs and keep them aside.
- 4
Add a little more oil to the wok. Add the chopped garlic, chopped ginger, and slit green chilies, then sauté until aromatic.
- 5
Add the finely chopped onion, capsicum, carrot, and beans. Toss them quickly over high heat, keeping the vegetables crunchy rather than fully soft.
- 6
Add white pepper powder, salt, green chili sauce, red chili sauce, vinegar, soy sauce, and optional MSG. Toss to combine and coat the vegetables with the sauces.
- 7
Return the cooked chicken and scrambled eggs to the wok and mix them thoroughly with the seasoned vegetables.
- 8
Add the boiled rice along with the coriander leaves and/or spring onions. Toss everything over high heat until the rice is evenly coated and the ingredients are well combined.
- 9
Serve the chicken fried rice hot, garnished with spring onion and coriander leaves if desired.
Notes
The source does not provide quantities for the oil, vegetables, seasonings, sauces, vinegar, MSG, or herbs. It also does not specify the exact cooking time or temperature beyond using high flame. Keep the vegetables crunchy by tossing them briefly over high heat.
Nutrition per serving
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