• 1 cup boneless chicken
  • 1 cup boiled long grain rice
  • 2 eggs whisked with salt
  • 8-10 garlic cloves chopped finely
  • 5 green onions/ scallions/ green shallots chopped finely
  • 1 chicken stock cube OR 1 pinch (MSG) mono-sodium-glutamate salt
  • ¼ cup oil
  • 1 teaspoon soya sauce
  • 1 teaspoon black pepper powder
  • ½ cup finely chopped carrots, French beans & capsicum
  • 1 piece of charcoal

CHICKEN/ EGG/ VEG – CHINESE FRIED RICE

Goes well with Chinese sweet sour vegetables.

METHOD:

  1. Apply salt to the chicken.
  2. Heat some oil in a wok/ pan and add eggs. Scramble the eggs and keep them aside.
  3. Add the remaining oil to the same wok/ pan, add garlic cloves & fry for 2 minutes, then add the chopped vegetables, scallions/ spring onions & fry on high flame.
  4. Add the chicken pieces and fry well.
  5. Add soya sauce, black pepper powder and MSG or Chicken stock cube.
  6. Toss in the partly-steamed rice and mix well.
  7. Lastly add the scrambled eggs and a few spring onion greens.
  8. Take a charcoal piece and heat it on a naked flame till red hot.
  9. Now keep it in the wok containing the fried rice and add a few drops of oil on the red hot charcoal. Immediately cover the wok so that the rice gets a tantalizing smoked flavour. Remove the charcoal once the smoking is done and serve hot.

Egg fried rice

Tip to make partly-steamed rice:

Long grained rice (I prefer the fragrant Basmati rice) washed and soaked for half an hour. Steam cook this washed rice with8 cups water & salt. When the rice is 3/4th done, drain off the water. Each grain should be separate and free flowing. They should not stick to each other. To give it a professional touch some prefer to spread the rice on a large plate and place under a fan to partly dry out so that they are very free flowing.

Rice should be made about an hour in advance to make it perfect.

Chicken fried rice