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Chicken Fried Rice
Fried rice is one of the comfort foods that is both delicious and easy to cook. Think about a bowl of rice cooked to perfection and mixed with your favorite meat and/or veggies. The good thing about fried rice is that you can cook it either fresh from scratch or reuse the leftover rice and meats, shrimp, or vegetables.

Many believe that fried rice was invented in the city of Yangzhou in China. Yangchow or Yangzhow fried rice is still very popular all over the world. The chefs throughout the world have tried different versions of fried rice inspired by the local taste and availability of ingredients. The key to making a good quality fried rice is using previously cooked rice that is fluffy, non-sticky, and cooled down to room temperature, roasted meat or shrimp, and vegetables that hold shape and crispness when stir fried.

In this recipe, the ingredients - white basmati rice, boneless chicken thigh meat, and vegetables - are cooked separately to maintain their distinct flavors and then combined in the final stage of cooking to create delicious Chicken Fried Rice. A hint of Indian spices adds zing to the dish.

Happy Cooking!
Ingredients
Serves 4 to 6
Chicken Thigh Boneless
2 cups (8 oz cup), thinly sliced
Yogurt
1 tablespoon
Turmeric Powder
1/4 teaspoon
Onion
1/2 cup (8 oz cup), cut lengthwise
Whole Garam Masala
3 Green Cardamom, 5 Cloves, and 1 cinnamon stick
Cumin Seeds
1/2 teaspoon
Olive Oil
2 tablespoons (for frying the ingredients)
Ginger
1/4 inch, peeled and finely crushed
Canola Oil
1 teaspoon
White Basmati Rice
1 1/2 cups (8 oz cup)
Fresh or Frozen Mixed Vegetables
1/2 to 3/4 cup (8 oz cup), thawed, drained, and dried (if using frozen)
Snow Peas (Optional)
6 to 8, whole with pod
Red Chili Powder
1/4 teaspoon or according to taste
Cumin Powder
1/4 teaspoon
Garam Masala Powder
1/8 teaspoon
Garlic Cloves
3 small, peeled and finely crushed
Tandoori Masala (Optional)
1/2 teaspoon
Method
Step 1
Requirements:
  • This recipe requires the rice to be precooked and cooled down to the room temperature. So, we will cook the rice first. For this recipe, the rice has been cooked in a rice cooker; however, you can use another method of your choice to cook the rice.

  • This recipe also requires the roasted chicken thigh pieces. Therefore, set the oven to preheat at 450 degrees Fahrenheit/230 degrees Celsius for roasting the chicken thighs.

Note - Once cooked, move the rice to a rice tray or plate and spread it out to keep the rice grains separated from each other and cool down. When cool enough, cover the rice to prevent it from drying out.
Step 2
While the rice is still cooking, marinate the chicken thighs with yogurt, turmeric powder, red chili powder, cumin powder, garam masala powder, garlic and ginger, tandoori masala (if using), and canola oil (or another cooking oil of your choice with a high smoke point).

Let the chicken thighs marinate for about 30 minutes.
Step 3
Layer a baking tray with a sheet of aluminum foil and place a cooling/roasting rack on top of the baking tray. Put the marinated chicken thigh pieces on the cooling/roasting rack.

Note: The cooling/roasting rack will prevent the chicken from getting soggy while they cook. The water released from the chicken and marinade will drip in the baking tray, leaving the chicken nice and juicy, but not soggy in the leftover water.
Step 4
Roast the chicken thigh pieces for 10 minutes and then set the oven to broil. When broiling, the food is cooked in an oven at a high temperature with heat coming from the top. Most of the ovens have the option to broil. Broil the chicken thigh pieces for 2 to 3 minutes on each side until they are lightly charred on both sides.

Then, get the roasted chicken thigh pieces out of oven and keep aside.

Note: Every oven heats differently, and your oven may take more or less time to roast and broil the chicken thigh meat.
Step 5
In a pan or wok (preferably non-stick), heat oil on medium-high. Add the cumin seeds and whole garam masala. When the cumin seeds starts to splutter and whole garam masala starts to sizzle, add the chopped onions and fry until the onions turn crisp and golden brown.
Step 6
Add the mixed vegetables and stir fry with onions for about 3 to 4 minutes until they are tender (fresh vegetables take longer to cook than frozen vegetables). Then, add the snow peas and stir fry for another 1 minute.

Then, add the roasted chicken pieces and mix well.
Step 7
Now, add the cooked rice to the stir fried vegetables and chicken. When adding the rice, make sure to separate any sticking rice grains with your hands.

Gently mix the ingredients well and fry for about 1 to 2 minutes. Your Chicken Fried Rice is ready. It can be eaten by itself or served with chutney or raita.

Share your thoughts and questions!