Chinese Fried Rice

Ingredients For the Rice & Chicken: Oil or Ghee: 1.5 cups (Oil is used in the video, but ghee adds a traditional "formal" flavor) Garlic: 2 tbsp, finely chopped (not paste) Boneless Chicken: ~1 kg, cut into very small chunks Green Chilies: 2 tbsp, finely chopped (adjust to your spice preference) Ajinomoto (Chinese Salt): 1 tbsp Regular Salt: 2 tbsp Rice: 1 kg Crushed Black Pepper: 1 tbsp Hot Water: As needed to boil the rice For the Eggs & Vegetables: Eggs: 4 Yellow Food Color (Zarda Color): A pinch, dissolved in a little water Capsicum (Bell Pepper): 1 cup, cut into cubes Carrots: 1 cup, grated or cut into thick juliennes Cabbage: 2 cups (or more if you prefer) Black Pepper: ½ tsp Salt: 1 tsp Instructions 1. Prepare the Chicken & Rice Base Heat the oil (or ghee) in a large pot. Add the chopped garlic and sauté for just about 5 seconds. Add the small chicken chunks and fry them with the garlic for 4 to 5 minutes. Stir in the chopped green chilies, Ajinomoto, and 2 tbsp of regular salt. Cook for a brief moment. Add the washed rice to the pot. Pour in enough hot water so that the water level is about 1 inch above the rice. Using hot water ensures the cooking process isn't interrupted. Let the rice cook. Right as the water mostly evaporates and it's time to cover the rice for its final steam (dum), sprinkle 1 tbsp of crushed black pepper over the top. Note: Do not add the black pepper earlier, or it will turn your rice black. Cover and let it steam. 2. Prepare the Scrambled Eggs In a small bowl, mix the eggs with the dissolved yellow food color. This gives the eggs that signature bright yellow look seen in restaurant fried rice. Heat a little oil in a pan (keep the heat moderate so the eggs get fluffy). Pour in the egg mixture. Once it puffs up, scramble it and break it apart into small chunks. 3. Stir-fry the Vegetables Add your cubed capsicum, grated carrots, cabbage, and the scrambled egg chunks to a pan. Stir-fry everything together uncovered on high heat for 4 to 5 minutes. Keeping the pan open helps the vegetables stay crunchy instead of turning soggy. Turn off the heat, then add ½ tsp of black pepper and 1 tsp of salt, mixing well. Note: Adding the salt at the very end prevents the vegetables from releasing their water. 4. Final Assembly Once your rice has finished steaming, spread the stir-fried vegetable and egg mixture over the top of the rice in an even layer (similar to how you layer biryani). Cover the pot again and let it sit for a few minutes so the steam melds all the flavors together. Gently mix everything together right before serving submitted by /u/blitzboxer [link] [comments]