Chicken Fried Rice - Pakistani Style

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. If using Sella rice, soak for 2 hours. Boil water in a pot, add 1 tablespoon of salt, then add the soaked rice. Boil the rice until fully cooked, which takes about 5 minutes. 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 and spread it out to cool down. This prevents the bottom rice from becoming too soft due to heat. You can also place it under a fan to cool.

Step 2: Prepare the Eggs

Crack 4 eggs into a bowl. Add a little bit of salt, a little bit of black pepper, and a little bit of yellow food coloring (optional). Mix well until combined. Heat 2 tablespoons of oil in a pan. Pour the mixed eggs into the hot pan and scramble them until fully cooked. Remove the scrambled eggs into a separate bowl and set aside for later use.

Step 3: Prepare the Chicken and Vegetables

Wash 1/2 kg of 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 a light pink color. Add the cut chicken and cook on high heat for 5 minutes until its color changes. Add 1 bowl of finely chopped carrots and a small amount of water to help cook the carrots and chicken. Cover and cook for a few minutes until the water evaporates and the chicken and carrots are tender. Add 1 bowl of chopped cabbage and the white parts of the green onions. Mix well and cook on high heat without covering. Add chopped green bell peppers, red bell peppers, and yellow bell peppers (optional). Mix again. Add 1/2 tablespoon of salt and 1/2 tablespoon of ground black pepper. 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 the ingredients thoroughly. Cook without covering until the vegetables are slightly tender but still retain some crunch.

Step 4: Combine and Finish

Once the chicken and vegetables are cooked, remove half of the mixture from the wok into a separate bowl. Add a layer of the boiled rice on top of the remaining chicken and vegetables in the wok. Sprinkle chopped green onions over the rice. Add the cooked chicken and vegetable mixture that was set aside. Add the scrambled eggs. Add the remaining boiled rice on top. Drizzle dark soy sauce and hot chili sauce over the rice. Add black pepper and a little bit of salt. Mix all the ingredients gently 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 uncovered for another 10 minutes. After 10 minutes, cover the wok again. The Chicken Fried Rice is now ready to be served.

• Wash Basmati rice 5-6 times until the water runs clear.

• After boiling, spread the rice in a separate dish to cool down to prevent it from becoming too soft. You can also cool it under a fan.

• Use less oil for a healthier dish.

• Cook chicken and vegetables on high heat for best results.

• Be mindful of salt, as sauces also contain sodium.

• If you are vegetarian, omit chicken and eggs.

• For Sella rice, soak for 2 hours instead of 40 minutes.

• Red and yellow bell peppers are optional.

• Chicken powder or MSG can be added for enhanced flavor (not used in this recipe).