Chicken Egg Fried Rice

The most integral part of Chinese cuisine is the egg fried rice. They are consumed with some very delicious and flavorsome gravies. Today, we are going to make chicken egg fried rice that will fill your house with mouth-watering aroma. 

Chicken Egg Fried Rice

Ingredients:

1. Rice (2 Mugs)

2. Carrot ( 4 medium size, grated)

3. Green Onion (1/2 cup whites, 1 1/2 cups greens)

4. Garlic (5 cloves, finely chopped)

5. Egg (3 medium-sized)

6. Cooking Oil ( 6 Tbsp.)

7. Chicken ( 1 cup, boiled and shredded)

8. Soy Sauce ( 3 Tbsp.)

9. Salt (2 1/2 Tbsp. or according to taste)

10. Black Pepper Powder ( 1/2 Tsp.)

Time To Prepare

1 hr and 20 min

Serving Size

5-6 persons

Method:

1. Take a wok and add cooking oil ( 5 Tbsp. ) in it. Turn the flame to medium. Add garlic cloves (5) and cook over medium flame till it turns golden and gives pleasant aroma. 

2. Now add grated carrots and cook for 2 min and keep stirring constantly. 

3. Now add green onion (whites) and cook for 2-3 min and stir intermittently. 

4. Add shredded chicken, salt ( to taste), black pepper (1/2 Tsp.), soy sauce (2 Tbsp.) and cook for another 2 min. Stir intermittently to avoid burning vegetables. 

5. Turn flame to medium-high and add green onion (greens) and stir constantly. Cook for only a minute and then turn off the flame. Do not cover but just set aside for now. 

6. Now prepare an omelette of 3 medium-sized eggs. Keep the color light yellow and do not over-cook. When done, turn off the flame and cut the omelette into smaller chunks. 

7. Now add this omelette into the cooked mixture prepared in step 5. Keep the stove turned off. Mix it well achieving a uniform distribution of ingredients. Cover and set aside.

8. Wash rice thoroughly and soak for 10 minutes for new rice. Now boil rice in a suitable utensil. Add salt and cooking oil according to taste. It is important that you do not cook rice completely rather turn off the flame when they are nearly cooked but not completely. Drain the excess water if any. 

9. Let the rice cool down for 2-3 minutes. Now turn the flame to low for the vegetable mixture prepared in step 7.  Now transfer  boiled rice in this wok and gently mix it to evenly distribute vegetables in the rice. Cover lid and keep the flame to lowest setting. Cook them under steam for 4-5 minutes or until rice are ready. But take care not to turn the rice mushy. When done, turn off the flame. 

10. Serve hot.