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Ruchik Randhap

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November 30, 2015

Chicken Fried Rice

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I am back with another post today, a simple chicken fried rice that the hubby put together a few days ago when we were eating leftovers for lunch and had nothing in the fridge for dinner. That’s when he came up with this idea to use up some leftover rice. Perfect! Chop chop chop he went and 30 minutes later we had a pot of delicious, melt in the mouth fried rice to be walloped down!
 
Since I don’t want to carry forward too many recipes into the next year I decided to post as many as I could in the coming few days so don’t be shocked! I am not cooking everything in one go, it’s just that I like to post the recipes when I have the time. The upcoming holidays on the occasion of the UAE National Day looks very promising as I will enjoy baking some new recipes – the love of my life! I hope I don’t pile on too many kilos though! Anyway, when I am busy baking some simple one pot meals like the curd rice or fried rice come to my rescue. So here is a simple, delicious one pot meal that you can whip up this festive season when you have guests on short notice and the Chinese take away won’t deliver home on time!

 
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Chicken Fried Rice

A simple, delicious and filling one pot meal that you can whip up together in no time.
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Course: Main Course
Cuisine: Indo Chinese
Keyword: Fried Rice
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Calories: 797kcal
Author: Shireen Sequeira

Ingredients

  • 2 eggs, lightly beaten
  • 4 cloves garlic, minced
  • 1/2 onion finely chopped
  • 1/4 small carrot, cut julienne
  • 3 mushrooms thinly sliced, optional * see notes
  • Salt and pepper to taste
  • Oil for frying

For the rice:

  • 4 cups of cooked white rice
  • 1 tablespoon dark soya sauce
  • 1 tablespoon of light soya sauce
  • 1 teaspoon sesame oil
  • salt and pepper to taste

For the chicken:

  • 200 grams boneless chicken, thinly sliced into 1/2 inch pieces
  • 1/2 teaspoon dark soya sauce
  • 1/4 teaspoon of sesame oil
  • 1/2 teaspoon honey
  • 1 teaspoon cornflour (cornstarch)
  • 1/4 teaspoon rice wine vinegar
  • Salt and pepper to taste

Instructions

  • In a bowl marinate the cooked rice with all the ingredients mentioned under ‘For the rice’. Keep aside for at least 15 mins. In another bowl marinate the chicken with all the ingredients mentioned under ‘For the chicken’. Keep aside till required (for at least 10 mins)
  • Heat 1 tablespoon of oil in a wok on a high heat. Add the marinated chicken and fry till it is tender – this should not take more than 2-3 mins. Remove and keep aside
  • Add more oil to the wok and pour the beaten eggs and scramble them into bite sized pieces. Add salt and pepper to taste. Remove and keep aside.
  • Quickly wipe the pan with a kitchen tissue and heat some oil again. Fry the onions and garlic for about 15 seconds each and immediately add the mushrooms or other vegetables, salt and pepper to taste and cook them on a high heat for 30-40 seconds or till the veggies are done.
  • Add the marinated rice and fry it on a high heat.
  • Add the fried chicken and eggs and mix well. Garnish with springs onion greens and serve hot

Notes

You may use any vegetables of your choice. We used whatever was available in the fridge.

Nutrition

Nutrition Facts
Chicken Fried Rice
Amount per Serving
Calories
797
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
2
g
Cholesterol
 
114
mg
38
%
Sodium
 
396
mg
17
%
Potassium
 
532
mg
15
%
Carbohydrates
 
153
g
51
%
Fiber
 
3
g
13
%
Sugar
 
2
g
2
%
Protein
 
28
g
56
%
Vitamin A
 
771
IU
15
%
Vitamin C
 
3
mg
4
%
Calcium
 
78
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
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Filed Under: All Posts, Rice, Pasta and One Pot Meals, When The Hubby Cooks! Tagged With: Asian Cuisine, Chicken

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Comments

  1. Sandra Rodrigues says

    December 1, 2015 at 4:11 am

    Yummy

    Reply
  2. Sandra Rodrigues says

    December 1, 2015 at 4:12 am

    More with the Boshi Series — it really helps me to decide what to put together after going back home from work, so I have a bit of everything and enjoy Mangalorean food 🙂

    Reply
  3. Shireen Sequeira says

    December 1, 2015 at 8:11 am

    @ Sandra : Thanks so much! Will surely post a boshi soon 🙂 Glad to know that you like it!

    Reply

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Hi, I am Shireen Sequeira, a food blogger with a passion for exploring different cuisines and cultures. Having lived in several cities across the world, including Mangalore, Bangalore, Mumbai and Dubai, I have developed a deep appreciation for the unique flavours and ingredients that each place has to offer.

My blog Ruchik Randhap is a reflection of my love for food, travel, photography and storytelling. Through my posts, I take my readers on a culinary journey, sharing my experiences of discovering new dishes, meeting home cooks, local chefs and food artisans, and uncovering the rich history and traditions behind Mangalorean recipes and the diverse world of international cuisine.

Whether you're a seasoned foodie or just starting to explore the world of gastronomy, I hope that my blog offers something for everyone. So why not join me on my culinary adventures and discover the world one recipe at a time!

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