Saturday, August 4, 2012

Chicken Fried Rice (Indo- Chinese Style)

Indo-Chinese food....I love it ! Almost every street in Hyderabad has one Chinese fast food place.
They use these huge woks to create culinary magic. Thrown in little of this, a little of that and voila u have a plateful of yummy goodness. Here in LA there is no place that serves the Indo-Chinese food (atleast I donot know of any), so I decided to make some at home.


The twist I have in the recipe is shan achar ghost masala :) Yup you saw it right. Had some chicken breast in the fridge and I just mixed about 2 tbsps of Shan Achar Ghost masala to it and it was YUMMY!

Ingredients :

Chicken breast ---------------about 6 strips cubed and marinated in achar ghost masala(optional)
Cabbage-----------------------  2  cups sliced thin
Carrots-------------------------  3/4 cup Julienned
Green Bellpepper------------ 1/2 cup sliced thin
Spring Onion------------------ 1 finely chopped
Basmati rice------------------- 2 cups
White pepper ground --------- 1/2 tbsp
Black pepper ground ---------1&1/2 tbsp
Garlic-------------------------- 6 sliced thin
Salt ----------------------------- to taste
Ajinamoto---------------------- 1/2 tsp (optional)
Soya sauce--------------------- 1 tbsp
Red chilli paste--------------- 1 tsp
Sesame oil------------------------------- 2- 3 tbsps


 Method:

  • Cook the marinated chicken with 1 tbsp water . When done keep aside.
  • Cook the basmati rice with 1/2 tsp oil and enough salt for rice. Let cool.
  • Heat oil, add sliced garlic and fry for about a min.
  • Add the sliced bell pepper and fry for 2 - 3 mins.
  • Now add in the carrots and fry for another 3 mins, stirring constantly.
  • Add in the cabbage and cook for another 2 mins.
  • Now add the cooked chicken pieces, ajinamoto if using, a pinch of salt, soya sauce, red chilly paste. Fry for 2 mins.
  • Add the cooked and cooled rice, white pepper, black pepper and mix well and switch off the stove.
  • Serve hot with Gobhi Manchurian, Chilli Gobhi
  • Enjoy!!!
Note : For Indo-Chinese cooking the wok should always be very hot so take care that the vegetables would not burn.

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