Chicken Fried Rice

Step 1: Prepare the Rice

Wash 2 cups of Basmati rice 5-6 times until the water runs clear. Soak the rice for 40 minutes. Bring water to a boil in a pot, add 1 tablespoon of salt. Add the soaked rice to the boiling water and boil for 5 minutes until fully cooked. Strain the rice and let it sit in the strainer for 10 minutes to drain excess water. Transfer the boiled rice to a separate large dish to cool down completely, spreading it out to prevent it from becoming too soft. You can place it under a fan to speed up cooling.

Step 2: Prepare the Scrambled Eggs

In a bowl, whisk 4 eggs with a little bit of salt, a little bit of black pepper, and a little bit of yellow food coloring (optional). Heat 2 tablespoons of oil in a pan. Pour the whisked eggs into the hot pan and scramble them until cooked. Remove the scrambled eggs from the pan and set aside in a separate bowl to be used later.

Step 3: Prepare the Chicken

Wash 1/2 kg boneless chicken and cut it into long strips. Heat 4 tablespoons of oil in a wok. Add 1 tablespoon of chopped garlic and cook until it turns light pink. Add the cut chicken to the wok and cook on high heat for 5 minutes until its color changes from pink to white.

Step 4: Cook the Vegetables

Add 1 bowl of finely chopped carrots to the chicken and mix. Add a little water to help cook the carrots and chicken. Add 1 bowl of chopped cabbage and mix. Cook on high heat without covering. Add the white parts of the green onions, chopped green bell peppers, chopped red bell peppers, and chopped yellow bell peppers (optional). Add 1/2 tablespoon of salt and 1/2 tablespoon of black pepper, then mix well. Add 1 tablespoon of dark soy sauce, 1 tablespoon of hot chili sauce, 1/2 tablespoon of oyster sauce, and 1/2 tablespoon of vinegar. Mix all ingredients thoroughly. Continue to cook the vegetables and chicken without covering until the vegetables are slightly tender but still crisp.

Step 5: Assemble and Finish Fried Rice

Once the chicken and vegetables are cooked, remove half of the mixture from the wok and set aside (this is also the point for vegetarians to remove their portion before adding chicken/eggs). Add half of the cooled boiled rice on top of the remaining chicken and vegetable mixture in the wok. Sprinkle the chopped green parts of the green onions over the rice. Add the reserved cooked chicken and vegetable mixture on top of the rice. Add half of the cooked scrambled eggs. Add the remaining boiled rice. Add the remaining cooked chicken and vegetable mixture. Add the remaining cooked scrambled eggs. Drizzle dark soy sauce and hot chili sauce over the top. Add black pepper and a little bit of salt. Mix all ingredients gently but thoroughly until everything is well combined. Cover the wok and cook on low heat for 10 minutes. After 10 minutes, uncover and mix again. Turn off the heat and leave the fried rice for 10 minutes without covering. Then, cover it again for a few minutes before serving.

Step 6: Serve

Serve the chicken fried rice hot on a platter. Enjoy your delicious homemade chicken fried rice!

• Wash rice until the water runs clear to remove excess starch.

• Cool the boiled rice completely before adding to the stir-fry to prevent stickiness and ensure a fluffy texture. You can spread it on a tray or cool it under a fan.

• Cook vegetables on high heat without covering to maintain their crispness.

• Adjust salt and spices according to your preference, especially since sauces contain salt.

• For a vegetarian version, omit chicken and eggs, and add more vegetables like mushrooms, broccoli, or corn.

• You can add chicken powder or MSG for enhanced flavor, but it's optional.