Chicken Fried Rice – Pakistani Style

Step 1: Prepare Rice

Wash 2 cups of Basmati rice 5-6 times until the water runs clear. Soak the washed rice for 40 minutes. In a pot, boil water and add 1 tbsp of salt. Add the soaked rice to the boiling water and boil for 5 minutes until fully cooked. Strain the boiled 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.

Step 2: Prepare Scrambled Eggs

In a bowl, crack 4 eggs. Add a little bit of salt, a little bit of ground black pepper, and a little bit of yellow food colouring (optional). Mix the eggs well. Heat 2 tbsp of oil in a pan. Pour the mixed eggs into the hot oil and cook, scrambling them until fully cooked. Transfer the scrambled eggs to a separate bowl and set aside for later use.

Step 3: Prepare Chicken and Vegetables

Cut 1/2 kg boneless chicken into long strips. Heat 4 tbsp of oil in a wok. Add 1 tbsp of chopped garlic and cook until it turns a light pink colour. Add the cut chicken to the wok and cook on high heat for 5 minutes until its color changes. Add 1 bowl of finely chopped carrots and mix. Add a little water to help cook the carrots and chicken. Cover and cook until the water evaporates and carrots are slightly tender. Add 1 bowl of chopped cabbage and mix, cooking on high heat. Add the white parts of the chopped green onions. Add 1 bowl of chopped green bell peppers. Add 1 bowl each of chopped red and yellow bell peppers (optional). Add 1/2 tbsp of salt (adjust as sauces contain salt) and 1/2 tbsp of ground black pepper. Mix well. Add 1 tbsp of dark soy sauce, 1 tbsp of hot chilli sauce, 1/2 tbsp of oyster sauce, and 1/2 tbsp of vinegar. Mix everything thoroughly. Cook the vegetables and chicken without covering until they are cooked but still slightly crisp. Remove half of the cooked chicken and vegetables from the wok and set aside.

Step 4: Assemble and Finish Fried Rice

Add half of the boiled rice on top of the remaining chicken and vegetables in the wok. Sprinkle chopped green onions (green parts) over the rice. Add the reserved cooked chicken and vegetables on top of the rice. Add half of the cooked scrambled eggs. Add the remaining boiled rice. Add the remaining cooked scrambled eggs. Drizzle dark soy sauce and hot chilli sauce over the top layer. Add the remaining chopped green onions. Gently mix all the ingredients in the wok until well combined. Add black pepper and a little bit of salt to taste. Cover the wok and cook on low heat for 10 minutes for steaming. After 10 minutes, uncover and mix the fried rice. Turn off the heat and leave the fried rice uncovered for 10 minutes. After 10 minutes, cover the fried rice again. Serve the chicken fried rice in a dish.

• Wash the rice enough times until the water is clear.

• If you leave the boiled rice in the strainer for too long, the rice at the bottom becomes softer due to heat. Transfer it to a separate dish to cool down.

• You can also cool down the boiled rice under a fan.

• When cooking vegetables, cook them on high heat after adding them.

• Don't use a lot of salt initially, as sauces also contain salt.

• After mixing all ingredients, cook on low heat for 10 minutes for steaming, then turn off heat and leave uncovered for 10 minutes before serving.

• If using Sella rice, soak it for 2 hours instead of 40 minutes.

• Yellow food colouring for eggs is optional.

• Red and yellow bell peppers are optional.

• If you are vegetarian, omit chicken and eggs, and only use vegetables.

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