Indo Chinese Chicken Fried Rice Restaurant Style

Indo Chinese Chicken Fried Rice recipe - Indo Chinese Chicken Fried Rice

Indo Chinese Chicken Fried Rice

Fried Rice is the ultimate East Asian comfort food.

The chinese bought fried rice to India, thankfully so and it was adapted to the suit the South Asian palate. Thus was born this tasty rice dish. This particular ‘Indo Chicken Fried Rice’ is hugely popular in the Indian subcontinent. It is also sought after world wide and recognized as fusion cuisine. Make this excellent Indo Chinese Chicken Fried Rice Restaurant Style  at home.

Indo Chinese Chicken Fried Rice 

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Recipe Type: Main / Rice
Author: Recipes ‘R’ Simple
Prep time: 30
Cook time: 15 
Total time: 45
Serves: 4
Indo Chinese Chicken Fried Rice recipe

Chicken Fried Rice – Indo Chinese


  • 2 Large Boneless chicken breasts cut into strips (That’s the beast of one chicken)
  • 4 eggs
  • Two cups basmati, cooked to make 4 cups (it must be cooled)
  • 5 spring onion and shoots to garnish
  • 5 cloves garlic, minced
  • ¾ tsp sesame oil
  • salt and pepper to taste
  • 2-3 tsp light soy sauce
  • ½ cup finely sliced french beans
  • ¼ cup carrots, diced small
  • ½ large green capsicum, cut into strips, same length as chicken


  • Toss the chicken strips, in a bowl with sesame oil, salt and pepper.
  • Beat the eggs with salt and pepper (a good amount of pepper is recommended)
  • Steam the beans and carrot together till tender. (Steam, do not boil)→ Set aside.
  • In a large cast iron wok, heat and swirl 3 Tbsp of oil all around.
  • When smoking hot, add the onion and garlic and toss for 5 seconds only.
  • Quickly add the chicken and stir-fry well, till nice and golden. This will take 2 – 3 minutes.
  • Remove the chicken with a slotted spoon and set aside.
  • Add a tbsp of oil to the wok, if required and  heat till smoking again.
  • Add the eggs and  allow to set for 5 seconds. Then scramble well, scraping from the bottom of your wok as you do so and frying without burning. Fry till just golden. (do not over fry the eggs.)
  • Add the rice to the eggs in the wok and toss all together on HIGH heat – till all the rice has a nice glaze to it.
  • Add soy sauce to season.
  • Add the  fresh capsicum  and cabbage and toss  again, scooping from the bottom of the wok each time. Add soy sauce to taste.
  • At this point add the steamed vegetables( beans and carrot) as well as the  stir-fried chicken  to the wok.
  • Toss along with the rice, to combine all ingredients well, remove
  • Season with pepper on top and garnish with spring onion shoots.
Chicken Fried Rice Recipe: Indian Chinese

Chicken Fried Rice – Indo Chinese

Indo Chinese Chicken Fried Rice 

  • The rice should be cooled well and fluffed up with a fork or else when we fry the grains will stick together and be lumpy.
  • Day old refrigerated rice is great for  fried rice.
  • The steamed vegetables should not contain any liquid.
  • Steam vegetables over boiling water or in the microwave- do not boil.
  • The chicken should be patted dry before pouring over the marinade.
  • If your soy sauce is the less salty variety, compensate with some salt . Do not add more soy sauce.

Key Ingredients: Rice, Chicken, Beans, Carrot, Capsicum, Eggs, Spring Onion, Garlic, Salt, Pepper, Oil

Let us know if you tried it – Indo Chinese Chicken Fried Rice . Comments from you provide motivation to keep up the driving force behind this blog, bringing you more delicious and perfected recipes regularly. Please do leave a comment. We love to hear from you.

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About Shana Shameer

Love Cooking and discovering the very Best recipes out there.

6 thoughts on “Indo Chinese Chicken Fried Rice Restaurant Style

  1. Recipes r not just simple…it was awsome. My sincere thanks.
    this was somethng amazing I mean ur recipes n pictures…truely beyond words. To be frank I tried so many recipes from cookery sites but this was perfect especially ur ingredients n the method u’ve written..thnk u so much n keep going the gud sincere wishes..

  2. I Made the exotic grilled basil chicken as well as your chicken fried rice yeseterday items yesterday and it was a huge hit!
    I bought lemongrass for the first time yesterday, but did not get candlenut and kaffir lime.I have one doubt though. in your fried rice recipe, after scrambling the egg, do we add the rice to it and toss? or do we remove the egg from the wok and then do it. Also the veggies do we add to the rice and then toss or do it separately and mix at the end?

    • Thankyou. Happy that they worked for you. Do try more recipes.
      As for your doubt, Scramble the eggs well till golden but still moist (dont fry the eggs too dry). Add the cold rice to the wok with the eggs. And toss-fry till each grain of rice is separated and achieves a glossy look.(Do not remove eggs prior to adding rice, unless you are afraid you’ll burn them). this gets better with practice – and the rice is tossed with the aroma of the fried egg incorporated into it which is an essential part of this fried rice)
      Secondly, add the steamed vegetables (without any water) at the very end, to the wok along with the fried chicken and toss all together.
      (Do not add the vegetables straight to the hot wok or they get shriveled and loose the texture required in this fried rice)
      Hope this helps.

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