Burnt Garlic Chilli Fried Rice with Chicken

Last night a couple of my friends were having a discussion on what kind of food we miss most. There was a huge list of dishes that were brought up. Guess I dreamed of some Indian Chinese food in the night and woke up with this craving for it.

So, I started by making myself some Chicken lung fung soup to begin with and while the soup was simmering, I chopped and readied the ingredients required for some burnt garlic chilli chicken fried rice. Back in India, Indian Chinese food was one of my favourite’s for lunch. Miss all my friends back from work and the lunch escapades we had together.. 😦 Was so much fun… 🙂 Getting everyone away from their desks was a task as we belonged to different teams.

Anyways this fried rice is just as yummy as the one’s you get in any Indian Chinese restaurants. Quite easy to prepare. Just that you need to cook rice to about 80% before you start doing anything else. Since the rice has to cool before the sauce for the fried rice is ready.

You can use any fragrant rice. I used Basmati rice.

Ingredients: (Serves 2) Preparation Time: 15-20 mins
Basmati Rice – 2.5 cups cooked rice, 80% Cooked, in excess of boiling water, strained and kept aside to cool. Tip: Make sure you add some salt and a wee bit of oil to the water when cooking the rice. This is similar to the way you prepare rice for biryani.
Onion – 1 medium-sized, chopped into small pieces
Mix veg – A cup with a mix of green peas along with carrots, beans which are finely chopped
Garlic – 3-4 cloves, finely chopped
Chilli flakes – 1 tsp
Chicken breast – 1 medium-sized, skin removed & chopped into small pieces
Eggs – 2, beaten well
Light soy sauce – 1.5 tbsp
Vinegar – 1 tbsp
Cooking oil – 2 tbsp
Salt to taste

Method:
Heat oil in a wok or a deep bottom fry pan. Set the heat to medium. When the oil is hot sauté the chopped garlic till they begin to turn light brown. Now add the chopped onions and fry till they turn translucent. Add some salt to fasten this onion sautéing process. Now add the soy sauce and vinegar.Mix well and fry for a minute. Add the Chilli flakes and fry for another minute. Add the chicken pieces and mix well. Add some salt to taste. Remember the rice already has salt in it. Fry till the chicken absorbs all the flavours and the chicken cooks.

Move all this to occupy one half of the work/fry pan. In the other half add the beaten egg and scramble them. If its difficult to scramble the eggs, scramble the eggs using another fry pan and keep aside before you start the sauce for the fried rice. Once the eggs are scrambled mix it along with the onions and chicken. Fry for a minute so that the eggs absorb some flavour as well. Now add the cup of mix veg and fry it for a couple of minutes. Do not let the veggies get over cooked or lose their colour. Now add the cooked rice. Lower heat. Mix well. Toss the rice around for a couple of minutes so that it absorbs some heat.

Garnishing: (Optional)
Garnish with chopped spring onions if required. I did not.

Serving Suggestions:
Serve hot along with any Indian Chinese gravy. I will be posting some Indian Chinese gravy’s soon.

You can prepare veg fried rice the same way, omitting the chicken and egg. For egg fried rice omit the chicken. 🙂

If you want some accompaniments for this dish, check out – Sweet & Sour Pork…., Chicken & mushroom in Hoisen sauce…, Sweet n Spicy Spinach Chicken – Chinese style etc.

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