Friday, March 2, 2012

Chinese Fried Rice

My husband and I recently got chinese fried rice and orange chicken at the mall and guess who loved it the most?? Yes! my 18mth old..those days are gone by when kids used to eat paruppu sadham (dal rice) and thayir sadham (yoghurt rice) everyday without any trouble..Now all that they like are pasta, noodles, fried rice..
So this is my version of chinese fried rice I regularly make..and recently my daughter's fav..

Servings: 4 

Rice - 2 cups (rice cooker cup)
Water - 2 1/2 cups
Eggs - 4
Onion, diced - 1 medium
Mixed Vegetables - 2 cups
Shredded chicken - 1 cup
Ginger, grated - 1/2 Tbsp
Garlic, grated - 3 cloves
Olive Oil - 3-4 Tbsp
Sugar - 1pinch
Salt, to taste
Pepper, to taste
Ajinomoto - 1 pinch (optional)
Dark soy sauce - 1/2 Tbsp
Chili Soy - 1/2 Tbsp
Red Chili Sauce (like Sriracha) - 1/2 Tbsp 
Ketchup - 1/2 Tbsp
  1. Cook rice in a rice cooker with 2 1/2 cups of water, 2 tsps of salt and 1/2 Tbsp of oil and once cooked, let it cool down.
  2. Take a saute pan and scramble 4 eggs with salt and pepper. Remove from the pan and shred into tiny pieces and keep aside.
  3. Take cooked chicken strips and shred into small pieces with your hand and sauté it in the same pan with a little olive oil, salt and pepper for 2 minutes. Remove from the pan and keep aside.
  4. To the same pan, add some more oil, and add the onions, ginger and garlic and sauté until the raw smell goes away. 
  5. Now, add all the veggies, sugar, salt and pepper and sauté in high flame until cooked through. The sugar keeps the veggies retain their color and cooking in high flame allows the veggies to get cooked quickly without wilting them.
  6. Mix all the sauces from above to a paste. 
  7. Once the veggies are done, add the chicken, scrambled eggs, rice and the sauces and mix together in low flame for 2-3 minutes. Adjust salt and pepper and remove from heat.
I used grilled chicken strips from Costco that I always have in my refrigerator for this. You can use chicken breast and just sauté it in the pan with salt, olive oil, pepper and shred it. If you like yours much spicier, you can increase the Sriracha to 1 or 1/2 Tbsps.