Kerala-Style Chicken Fried Rice
Sharadamma's Thattukada cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by Evangeline Edison on SeeMeCook
Crispy, spiced fried chicken is tossed with chilled basmati rice, eggs, and stir-fried vegetables. The dish combines familiar fried-rice flavors with aromatic Kerala-style seasoning and Kashmiri chili.
- Time
- 70 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- South Asian
- Contains
- Gluten, eggs, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Marinated Chicken
- 500 g
- 6 g
- 2 g
- 1 g
- 5 g
- 2 g
- 15 g
- 8 g
- 50 g
- 25 g
- 60 g
Fried Rice
- 630 g
- 40 g
- 100 g
- 15 g
- 40 g
- 55 g
- 50 g
- 25 g
- 2 g
- 2 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 990 g before cooking, which is about 250 g per serving.
Steps
Wash the chicken and cut it into small pieces.
Add the salt, black pepper powder, turmeric powder, Kashmiri chili powder, coriander powder, ginger-garlic paste, cornflour, one egg, and the juice of half a lemon to the chicken. Mix thoroughly so the pieces are evenly coated, then let them rest for 30 minutes.
Deep-fry the marinated chicken until beautifully crispy. Remove it from the oil, let it cool slightly, and cut it into small bite-sized pieces.
Heat the sunflower oil in a wok.
Pour the beaten eggs into the hot oil and cook them lightly.
Add the ginger-garlic paste and mix it into the eggs and oil.
Add the finely shredded cabbage and mix well.
Add the sliced onion, julienned carrot, and finely sliced beans. Stir-fry the vegetables for 1 minute.
Add the bite-sized fried chicken pieces and the Kashmiri chili powder. Mix everything well.
Add the completely chilled cooked basmati rice and gently toss until it is combined with the chicken and vegetables.
Add salt to taste, the black pepper powder, and soy sauce. Mix until the rice is evenly coated.
Stir-fry for another 1–2 minutes, until everything is well combined and hot.
Serve the chicken fried rice hot.
Notes
The source does not specify the quantity or cut of chicken, the amount of oil required for deep-frying, or the exact deep-frying temperature. The chicken amount and deep-frying oil weight are practical estimates; adjust the oil as needed for the pan and frying method.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 732
- Protein
- 49 g
- Carbs
- 54 g
- Fat
- 34 g
- Fiber
- 4 g
Where the calories come from
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