This crowd‑favorite Indo‑Chinese fried rice brings together tender chicken, silky egg, and crisp‑tender veggies in a balanced soy and chili‑garlic profile. Long‑grain rice is tossed on high heat with garlic, ginger, onions, carrots, beans, capsicum, and spring onions for subtle smoky notes and perfect separation of grains. Finished with light/regular soy, a touch of chili sauce, vinegar, and pepper, it’s satisfying as a standalone bowl or alongside chilli chicken/manchurian.
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Taste profile: savory umami with gentle heat and a light tang.
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Texture: fluffy, separate grains; juicy chicken; soft egg ribbons; crisp‑tender vegetables.
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Ideal for: quick meals, party bowls, and pairing with Indo‑Chinese starters.
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Serving suggestion: top with spring onion greens; add sesame or fried garlic for crunch.
What You Get
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One portion of Egg Chicken Fried Rice, fresh wok‑tossed.
Key Highlights
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High‑heat stir‑fry for subtle “wok‑hei”.
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Balanced sauces—bold yet not overpowering.
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Protein + veg in one complete bowl.
Ingredients
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Base: long‑grain rice (day‑old preferred), oil.
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Protein: boneless chicken strips, eggs.
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Vegetables: onion, capsicum, carrots, beans, cabbage, spring onions; optional peas/celery.
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Sauces & seasoning: soy sauce (light/regular), chili sauce, vinegar, black/white pepper; optional chili oil and a pinch of sugar for balance.
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Garnish: spring onion greens; optional sesame, fried garlic, or coriander.
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