Chicken Fried Rice Recipe – Authentic Indian Style with Kashmiri Chilli

Last Updated on 4 months by Neha Deshmukh

Chicken Fried Rice Recipe – Authentic Indian Style with Kashmiri Chilli

Hey everyone! If you’re anything like me, a quick, flavourful, and satisfying meal is always welcome. And honestly, nothing beats a good plate of Chicken Fried Rice. I first made this recipe years ago, trying to recreate the amazing fried rice we’d get at our local Indian-Chinese restaurant, and it’s been a family favourite ever since. This isn’t just any fried rice, though – we’re adding a touch of Indian spice with Kashmiri chilli powder for that beautiful colour and incredible flavour. Let’s get cooking!

Why You’ll Love This Recipe

This Chicken Fried Rice is seriously addictive. It’s quick to make (ready in under 45 minutes!), packed with protein, and bursting with flavour. The combination of tender chicken, fluffy rice, and vibrant veggies is just chef’s kiss. Plus, the Kashmiri chilli powder gives it a unique twist you won’t find in your average fried rice. It’s perfect for a weeknight dinner, a quick lunch, or even a casual get-together.

Ingredients

Here’s what you’ll need to make this delicious Chicken Fried Rice:

• 250 grams boneless chicken thighs
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1.5 teaspoons Kashmiri red chilli powder
• 1/4 teaspoon black pepper powder
• 1/2 teaspoon salt
• 1 teaspoon lime juice
• 1 teaspoon ginger garlic paste
• 1 egg white
• 1 tablespoon maida (all-purpose flour)
• 1 tablespoon corn flour
• 1 cup basmati rice
• 2 eggs
• 1 egg yolk
• 2 green chillies
• 1/2 cup onions
• 1/2 cup carrots
• 1 cup cabbage
• 1/4 cup capsicum (bell pepper)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Kashmiri Red Chilli Powder: Don’t skip this! It’s not just about the heat (though it has a little kick). It gives the chicken and the whole dish a gorgeous, vibrant red colour and a unique, fruity flavour. You can find it at most Indian grocery stores or online.
• Basmati Rice: This is the rice for fried rice. It’s long-grained, fluffy, and doesn’t get sticky when cooked properly. Short-grain rice will just clump up.
• Egg White: Using just the egg white in the chicken marinade helps create a lighter, crispier coating when frying. It’s a little trick I learned from my mom!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a bowl, combine the chicken thighs with turmeric powder, coriander powder, garam masala, Kashmiri red chilli powder, black pepper powder, salt, lime juice, ginger garlic paste, egg white, maida, and corn flour. Give it a good mix and let it sit for 10-15 minutes. This lets the flavours really soak in.
2. Now, heat up some oil in a wok or large frying pan. Deep-fry the marinated chicken until it’s crispy and golden brown (about 3-4 minutes). Drain it on paper towels and then chop it into bite-sized pieces.
3. While the chicken is marinating, let’s prep the rice. Soak the basmati rice in water for about 30 minutes. Then, boil it in salted water until it’s tender but still slightly firm. Drain it well – we don’t want soggy rice!
4. In a separate wok, scramble the eggs with the yolk, a pinch of salt, and pepper using a little frying oil. Set this aside.
5. Now for the veggies! Heat a little more oil in the wok and sauté the spring onion bottoms, green chillies, onions, and ginger garlic paste until fragrant. Add the carrots and cabbage and cook for a few minutes until they start to soften. Add any other spices you like at this stage.
6. Finally, it’s time to bring it all together! Add the cooked rice, scrambled eggs, fried chicken, and capsicum to the wok. Toss everything gently but thoroughly to combine. Don’t overmix, or you’ll end up with mushy rice.
7. Serve immediately, garnished with fresh spring onion greens.

Expert Tips

• Hot Wok = Crispy Rice: Make sure your wok is nice and hot before adding the rice. This helps create that slightly crispy texture we all love.
• Don’t Overcrowd the Wok: If you’re making a large batch, cook in stages to avoid overcrowding the wok. This will ensure everything cooks evenly.
• Pre-Cooked Rice is Key: Using day-old, pre-cooked rice is ideal. It’s drier and fries up better.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustment: If you like it extra spicy, add more green chillies or a pinch of cayenne pepper. For a milder flavour, reduce the amount of Kashmiri chilli powder.
• Egg-Free/Vegan Adaptation: Omit the eggs and egg white. You can add a little extra corn flour to the marinade for a similar coating effect.
• Brown Rice Option: You can use brown rice, but it will take longer to cook and may have a slightly chewier texture.
• Festival/Celebration Adaptations: My friend loves adding pineapple to her fried rice when celebrating Chinese New Year – it’s a fun and festive twist!

Serving Suggestions

This Chicken Fried Rice is a complete meal on its own, but it also pairs well with:

• A side of raita (yogurt dip)
• Pickled onions
• A sprinkle of sesame seeds

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving. Note that the rice may lose some of its crispness upon reheating.

FAQs

1. What type of rice is best for fried rice and why?

Basmati rice is the best! It’s long-grained and fluffy, which means it doesn’t get sticky when fried. Short-grain rice will clump together and ruin the texture.

2. Can I marinate the chicken overnight for a more intense flavour?

Absolutely! Marinating the chicken overnight will definitely deepen the flavours. Just make sure to store it in the refrigerator.

3. How can I adjust the spice level of this fried rice?

You can control the spice level by adjusting the amount of Kashmiri chilli powder and green chillies.

4. What is the best way to prevent the rice from becoming sticky?

Make sure to use properly cooked and cooled rice. Soaking the rice beforehand also helps. And don’t overcrowd the wok!

5. Can I use leftover cooked chicken in this recipe?

Yes, you can! Just make sure the chicken is already cooked and shredded or diced.

6. What is the role of egg white in the chicken marinade?

The egg white helps create a lighter, crispier coating on the chicken when it’s fried. It’s a little trick for extra texture!

Enjoy! Let me know in the comments if you try this recipe and what you think. Happy cooking!