Desi (those with a South Asian Subcontinent background) people love Chinese food. We love fusing it with our spices and flavors (i.e., Hakka cuisine), and we love it as is.
Don’t believe me? Find your nearest halal Chinese restaurant and visit. I guarantee that it will be filled with Desi people.
This recipe is one of my favorites. It can be dressed up or down. It can be customized with your choice of vegetables, and can be eaten either as a side or on its own. It’s a great way to use up leftover rice and any scraps of vegetables you have lingering around in the refrigerator or freezer. It truly is a one of those home-run recipes that everyone seems to enjoy.
Chicken Fried Rice
- 2 tablespoons neutral flavored oil
- 2 tablespoons sesame oil
- ¾ - 1 pound boneless skinless chicken breast cut into bite-size pieces
- 2 cups desired diced vegetables fresh or frozen
- 4 spring onions sliced thin
- 4 cloves garlic minced
- 3 large eggs whisked
- 4 cups cooked white rice long or short grain
- 3 tablespoons soy sauce
- Salt to taste
- Ground black pepper to taste
Heat both oils in a large vessel over medium high heat. Add chicken and stir-fry until lightly browned and cooked through. Remove chicken and transfer to a plate, allowing the oil and juices to remain in the pan.
Add vegetables and spring onions and cook until slightly softened, about 3 minutes. Add garlic and stir-fry for 1 minute.
Move vegetables to one side of the pan and add the eggs. Stir and scramble as necessary.
Add rice and reserved chicken, soy sauce, salt and pepper. Stir, taste, and season with additional soy sauce if needed.
Reduce heat to low, cover, and allow the rice to steam through for 15 minutes.
Fried rice has best results when the rice has been cooked and cooled down prior to using. Leftover rice works wonderfully in this recipe.
Recipe adapted from Averie Cooks.