Chicken Fried Rice
چکن فرائیڈ رائس
Egg and chicken fried rice is the backbone of Pakistani-Chinese food, the plate that arrives next to chicken manchurian or chilli chicken at every family dinner out. It is quick to make at home if the rice is cooked ahead: cold, separate grains are what let it fry instead of turning sticky. Everything else happens in a very hot in about ten minutes, with the vegetables kept bright and crunchy.
- ⏱ Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Easy
- Serves 4
Method
Tap a step when it is done.
If you don't have leftover rice, boil the washed rice in a large of salted water for 9–10 minutes until just cooked through but still firm. Drain, spread on a tray and let it cool completely, ideally in the fridge for a few hours.
Mix the chicken with 1 teaspoon of soy sauce, the cornflour and a pinch of salt and pepper, and leave for 10 minutes. Prepare all the vegetables before you start cooking; the frying goes fast.
Heat 1 tablespoon of oil in a over medium-high heat. Pour in the eggs, scramble into soft, large curds for about 1 minute, then lift them out onto a plate.
Add the remaining oil and turn the heat to high. Fry the garlic and spring onion whites for 20 seconds, then add the chicken and stir-fry for 4–5 minutes until cooked through with light golden spots.
Add the carrot, capsicum and cabbage and toss for 2 minutes. They should brighten in colour but stay crunchy.
Add the cold rice, breaking up any clumps. Sprinkle over the soy sauce, vinegar, white pepper and salt and toss on high heat for 3–4 minutes until every grain is hot, evenly coloured and lightly toasted.
Return the egg, add the spring onion greens and toss for 30 seconds more. Taste for salt and serve hot, with chilli garlic sauce or alongside chicken manchurian.
Pile onto a serving dish while it is still steaming.
Kitchen notes
Use cold, day-old rice. Freshly cooked rice is full of steam and turns mushy and sticky in the karahi.
Keep the heat high and don't overcrowd the karahi. If your pan is small, fry the rice in two batches.
Go easy on the soy sauce. Too much makes the rice dark and salty; desi-Chinese fried rice should be light golden.
Desi-Chinese at home
Pakistani-Chinese food grew out of Chinese restaurants in Karachi and Lahore adapting to local tastes, and fried rice is its most-ordered dish. It is milder than the gravies it comes with, slightly peppery, and full of small pieces of chicken, egg and crunchy vegetables. At home it is a favourite for birthday dinners and weekend treats, and a smart way to use up yesterday’s rice.
The technique: cold rice and high heat
Two things make fried rice taste like the restaurant version. First, the rice must be cold and dry: grains cooked a day ahead have firmed up and lost their surface moisture, so they fry and separate instead of clumping. Second, the needs to be very hot. High heat lightly toasts the rice and keeps the vegetables crisp, and moving everything constantly stops it from sticking.
Cook in a clear order: eggs first and set aside, then garlic and chicken, then vegetables, then rice and sauces. Each stage takes only a few minutes.
Variations
- Egg fried rice: skip the chicken and use 4–5 eggs.
- Vegetable fried rice: add peas, sweetcorn and more cabbage.
- Masala fried rice: add a teaspoon of chili sauce or crushed red chili with the soy sauce for a spicier, desi-style plate.
Storing and reheating
Fried rice keeps for 2 days in the fridge. Reheat in a hot karahi with a teaspoon of oil, tossing until steaming, or in the microwave with a sprinkle of water.
Questions people ask
Why does my fried rice turn sticky?
The rice was too fresh or overcooked. Boil it until just done, drain it well and chill it, so the grains dry out and stay separate when fried.
What do I serve with chicken fried rice?
In Pakistan it is usually served with chicken manchurian, chilli chicken or chicken shashlik, plus chilli garlic sauce. On its own it is a full meal.
Can I make it without egg?
Yes. Leave the egg out and add a little more chicken or a handful of peas. It will be slightly less rich but still good.
Nutrition (estimate, per serving)
- Calories
- 594
- Protein
- 30 g
- Fat
- 18 g
- Carbs
- 78 g
