Chicken Fried Rice Recipe – Easy Indo-Chinese Style

Last Updated on 3 months by Neha Deshmukh

Chicken Fried Rice Recipe – Easy Indo-Chinese Style

Hey everyone! If you’re anything like me, sometimes you just crave that delicious, savory, slightly spicy goodness of Chicken Fried Rice. And not just any fried rice – the kind you get at your favorite Indo-Chinese restaurant! I remember first trying to recreate this at home, and honestly, it took a few tries to get it just right. But trust me, this recipe is worth it. It’s surprisingly easy, and the results are seriously restaurant-worthy. Let’s get cooking!

Why You’ll Love This Recipe

This Chicken Fried Rice isn’t just a quick meal; it’s a flavor explosion! It’s perfect for a weeknight dinner, a casual weekend lunch, or even a fun party appetizer. It’s quick to make (under 40 minutes!), customizable to your spice preference, and a fantastic way to use up leftover cooked chicken. Plus, that signature Indo-Chinese taste is just… irresistible.

Ingredients

Here’s what you’ll need to whip up this amazing Chicken Fried Rice:

• 1 tablespoon oil
• 1 cup boneless chicken strips (about 2 chicken breasts)
• ½ teaspoon black pepper powder
• 1 ½ teaspoon corn flour
• 1 teaspoon ginger garlic paste
• 1 egg white
• ½ teaspoon red food color (optional, for that classic look!)
• 2 eggs
• 1 teaspoon ginger garlic paste
• 2 tablespoons finely chopped carrots
• 2 tablespoons finely chopped capsicum (bell pepper)
• 2 tablespoons finely chopped spring onion bulbs (white part)
• 2 tablespoons finely chopped spring onion greens
• 1 ½ cup rice (ordinary or basmati)
• ½ teaspoon red chilli powder (or more, to taste!)
• ½ teaspoon white pepper powder
• 1 teaspoon soya sauce
• 1 teaspoon red chilli sauce
• 2 teaspoons vinegar
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things make this recipe sing.

• Soya Sauce, Vinegar & White Pepper: These are the holy trinity of Indo-Chinese flavors. Don’t skimp on these! They give the fried rice that unique, tangy, and savory taste.
• Rice Choice: You can use either ordinary rice or basmati rice. Basmati will give you longer, fluffier grains, which some people prefer. I usually use ordinary rice because it tends to fry up a little better, but honestly, either works great! Just make sure the rice is cooked and cooled before you start.
• Chicken: I like to use boneless, skinless chicken breasts, cut into strips. Thigh meat also works beautifully for a richer flavor.
• Spice Level: Feel free to adjust the red chilli powder to your liking. If you like it really spicy, add a little more!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Cook the Rice: Start by cooking your rice in a vessel with plenty of water until it’s cooked through. Once cooked, spread it out on a plate to cool down. This is super important – you don’t want sticky fried rice!
2. Marinate the Chicken: In a bowl, combine the chicken strips with salt, black pepper powder, corn flour, ginger garlic paste, egg white, and red food color (if using). Give it a good mix and let it marinate for about 30 minutes. This tenderizes the chicken and adds tons of flavor.
3. Sauté the Chicken: Heat oil in a wok or large frying pan over medium-high heat. Add the marinated chicken and sauté until it’s cooked through and slightly browned. Set it aside for now.
4. Scramble the Eggs: In a separate wok or pan, heat a little more oil. Beat the eggs with a pinch of salt and scramble them until they’re cooked. Add the ginger garlic paste and sauté for a minute.
5. Add the Veggies: Add the chopped capsicum, carrots, and the white parts of the spring onions to the eggs. Sauté for about 2 minutes, until they’re slightly softened.
6. Combine Chicken & Veggies: Add the cooked chicken strips back to the pan with the eggs and vegetables. Sauté for another minute to combine everything.
7. Add the Rice: Now, add the cooked rice to the pan and stir-fry for 2-3 minutes, breaking up any clumps.
8. Season it Up: Season with salt, red chilli powder, and white pepper powder. Mix well to ensure everything is evenly coated.
9. The Flavor Boost: Add the soya sauce, red chilli sauce, and vinegar. Stir-fry for another 2 minutes, making sure the rice is nicely coated with the sauce.
10. Serve & Enjoy: Serve hot, garnished with the chopped spring onion greens.

Expert Tips

• High Heat is Key: A wok and high heat are your best friends for fried rice. It helps create that slightly smoky, “wok hei” flavor.
• Don’t Overcrowd the Pan: If you’re making a large batch, cook in stages to avoid overcrowding the pan. This ensures everything cooks evenly.
• Cold Rice is a Must: Seriously, don’t skip cooling the rice! Warm rice will get mushy.

Variations

• Shrimp Fried Rice: Swap the chicken for shrimp! It’s equally delicious. My friend, Priya, swears by this version.
• Vegetable Fried Rice: Omit the chicken altogether and add more veggies like peas, beans, and mushrooms.
• Paneer Fried Rice: For a vegetarian option, use paneer (Indian cheese) instead of chicken.

Vegan Adaptation

To make this recipe vegan, simply replace the egg white in the chicken marinade with a tablespoon of plant-based milk and ensure your soya sauce is vegan-friendly.

Gluten-Free Adaptation

If you’re gluten-free, just make sure to use a gluten-free soya sauce! Tamari is a great option.

Spice Level Adjustment

Don’t be afraid to play with the spice! Start with ½ teaspoon of red chilli powder and add more to taste. A pinch of cayenne pepper can also give it an extra kick.

Festival Adaptations

This fried rice is a fantastic addition to any party spread! It’s especially popular during Chinese New Year celebrations, or just any time you’re having a get-together with friends and family.

Serving Suggestions

Serve this Chicken Fried Rice on its own for a light meal, or pair it with a side of vegetable spring rolls or Manchurian for a complete Indo-Chinese feast.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving.

FAQs

Is this recipe suitable for meal prepping?

Yes! You can cook the rice and chicken ahead of time and store them separately. Then, just quickly stir-fry everything together when you’re ready to eat.

Can I use leftover cooked chicken?

Absolutely! This is a great way to use up leftover roast chicken or grilled chicken.

What is the best type of rice to use for fried rice?

Both ordinary rice and basmati rice work well. Basmati will give you longer grains, while ordinary rice tends to fry up a bit better.

How can I adjust the level of spiciness?

Start with a small amount of red chilli powder and add more to taste.

Can I add other vegetables to this fried rice?

Definitely! Feel free to add any vegetables you like, such as peas, beans, mushrooms, or broccoli.

Enjoy making this Chicken Fried Rice! I hope it becomes a new favorite in your kitchen. Let me know in the comments how it turns out for you!