Chicken 65 Fried Rice
Chicken 65 Fried Rice
Ingredients
For the Chicken 65 Marinade
- 250 g chicken
- 3/4 tablespoon Kashmiri chilli powder
- 1/4 teaspoon turmeric
- 1/2 teaspoon pepper powder
- as needed salt
- 3/4 teaspoon yogurt
- 1/2 tablespoon ginger-garlic paste
For the Chicken 65 Coating
- 1 tablespoon cornflour
- 1/2 tablespoon rice flour
For the Fried Rice
- as needed cooking oil, for deep frying chicken
- 4 eggs
- 1 carrot, sliced
- 1/2 capsicum, sliced
- 1 cabbage, sliced, double the quantity of capsicum
- as needed salt
- 1 teaspoon Kashmiri chilli powder
- 2 teaspoons pepper powder
- 1 tablespoon soy sauce
- 2 tablespoons chili sauce
- 2 cups cooked rice
Instructions
- 1
In a bowl, combine the 250 g chicken with 3/4 tablespoon Kashmiri chilli powder, 1/4 teaspoon turmeric, 1/2 teaspoon pepper powder, salt (to taste), 3/4 teaspoon yogurt, and 1/2 tablespoon ginger-garlic paste. Mix well to ensure the chicken is evenly coated.
⏱️ 5 min
- 2
Marinate the chicken for 30 minutes. This allows the flavors to meld and tenderize the chicken.
- 3
After marinating, add 1 tablespoon cornflour and 1/2 tablespoon rice flour to the chicken. Mix thoroughly until the chicken pieces are lightly coated.
⏱️ 5 min
- 4
Heat cooking oil in a deep pan or wok for deep-frying. Once hot, carefully add the coated chicken pieces and deep-fry until they are golden brown and cooked through. Remove the fried chicken and set aside, reserving the oil for the fried rice.
⏱️ 10 min
- 5
Using the same oil (or fresh oil if preferred) in a large wok or pan, heat it over medium-high heat. Add the 4 eggs and scramble them until cooked. Remove the scrambled eggs from the pan and set aside.
⏱️ 3 min
- 6
Add the sliced carrot, sliced capsicum, and sliced cabbage to the hot pan. Add a pinch of salt and stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp.
⏱️ 3 min
- 7
Return the fried chicken and scrambled eggs to the pan with the vegetables.
⏱️ 1 min
- 8
Add 1 teaspoon Kashmiri chilli powder, 2 teaspoons pepper powder, 1 tablespoon soy sauce, and 2 tablespoons chili sauce to the mixture. Mix everything well to coat the ingredients evenly.
⏱️ 2 min
- 9
Finally, add the 2 cups of cooked rice to the pan. Toss and stir-fry vigorously until all the ingredients are well combined and the rice is heated through. Serve hot.
⏱️ 6 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken 65 Fried Rice
For the Chicken 65 Marinade
- 250 g chicken
- 3/4 tablespoon Kashmiri chilli powder
- 1/4 teaspoon turmeric
- 1/2 teaspoon pepper powder
- as needed salt
- 3/4 teaspoon yogurt
- 1/2 tablespoon ginger-garlic paste
For the Chicken 65 Coating
- 1 tablespoon cornflour
- 1/2 tablespoon rice flour
For the Fried Rice
- as needed cooking oil, for deep frying chicken
- 4 eggs
- 1 carrot, sliced
- 1/2 capsicum, sliced
- 1 cabbage, sliced, double the quantity of capsicum
- as needed salt
- 1 teaspoon Kashmiri chilli powder
- 2 teaspoons pepper powder
- 1 tablespoon soy sauce
- 2 tablespoons chili sauce
- 2 cups cooked rice
Instructions
- 1
In a bowl, combine the 250 g chicken with 3/4 tablespoon Kashmiri chilli powder, 1/4 teaspoon turmeric, 1/2 teaspoon pepper powder, salt (to taste), 3/4 teaspoon yogurt, and 1/2 tablespoon ginger-garlic paste. Mix well to ensure the chicken is evenly coated.
⏱️ 5 min - 2
Marinate the chicken for 30 minutes. This allows the flavors to meld and tenderize the chicken.
- 3
After marinating, add 1 tablespoon cornflour and 1/2 tablespoon rice flour to the chicken. Mix thoroughly until the chicken pieces are lightly coated.
⏱️ 5 min - 4
Heat cooking oil in a deep pan or wok for deep-frying. Once hot, carefully add the coated chicken pieces and deep-fry until they are golden brown and cooked through. Remove the fried chicken and set aside, reserving the oil for the fried rice.
⏱️ 10 min - 5
Using the same oil (or fresh oil if preferred) in a large wok or pan, heat it over medium-high heat. Add the 4 eggs and scramble them until cooked. Remove the scrambled eggs from the pan and set aside.
⏱️ 3 min - 6
Add the sliced carrot, sliced capsicum, and sliced cabbage to the hot pan. Add a pinch of salt and stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp.
⏱️ 3 min - 7
Return the fried chicken and scrambled eggs to the pan with the vegetables.
⏱️ 1 min - 8
Add 1 teaspoon Kashmiri chilli powder, 2 teaspoons pepper powder, 1 tablespoon soy sauce, and 2 tablespoons chili sauce to the mixture. Mix everything well to coat the ingredients evenly.
⏱️ 2 min - 9
Finally, add the 2 cups of cooked rice to the pan. Toss and stir-fry vigorously until all the ingredients are well combined and the rice is heated through. Serve hot.
⏱️ 6 min