May 6, 2020

Recipe for Cart Style Indo-Chinese Fried Rice

Name: Recipe for Cart Style Indo-Chinese Fried Rice
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 people
Ingredients: 2 Cups Basmati Rice(Soaked in 4 Cups Water for 30 minutes); 300 gms Boneless Chicken(Washed, Boiled with Salt and Cutinto cubes); 2 Large Eggs(Beaten with ¼ Tspn Salt and kept aside); 5-6 Spring Onions(Washed and chopped. Bulb and Green kept separate); 2 Tspn Soya Sauce; Approx 1 Tspn Salt or more if you like; 4 Tbspn Oil(for Tossing the Rice); A large vessel filled to ¾ of its level with Water(for boiling the Rice); 3 Tbspn Oil for adding to the Water while boiling the Rice; 3 Tbpn Salt to be added to the water while boiling the rice

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5 from 1 vote

Recipe for Cart Style Indo-Chinese Fried Rice

If you've lived in Bombay and Never eaten at an Indo-Chinese Cart, you've probably missed out on a lot of Fun & Flavour!

My Brother, Joel and I have many Precious Childhood Memories attached to Indo- Chinese Carts

Fried Rice is one of Joel's favourites. Whenever we go out to eat, however full he may be(which he NEVER is), he always calls for a Fried Rice! And if it's like street style Fried Rice, he eats the entire bowl and we have to sit & stare at his face

This also happens to be Lola's fave!Lola is Blanche Sequeira my Sister-in-law’s Mum.Whenever we go out, we know she's only going to order her favourite 'FRY RICE'(That's what she calls it)

Lola and Joel, this post is for both of you

P.S. If Chinese Food is NOT cooked on High flame, you’re going to run out of Flavour.

Course Main Course

Cuisine Chinese, Indian

Keyword Chicken Fried Rice, Chinese Rice, fried rice

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings 4 people

Ingredients

2 Cups Basmati Rice(Soaked in 4 Cups Water for 30 minutes)
300 gms Boneless Chicken(Washed, Boiled with Salt and Cutinto cubes)
2 Large Eggs(Beaten with ¼ Tspn Salt and kept aside)
5-6 Spring Onions(Washed and chopped. Bulb and Green kept separate)
2 Tspn Soya Sauce
Approx 1 Tspn Salt or more if you like
4 Tbspn Oil(for Tossing the Rice)
A large vessel filled to ¾ of its level with Water(for boiling the Rice)
3 Tbspn Oil for adding to the Water while boiling the Rice
3 Tbpn Salt to be added to the water while boiling the rice

Instructions

First, in the large vessel, add the Water, Oil and Salt and Keep it on High Flame for Boiling. Simultaneously, gently wash the Rice until the water runs clear
Note: Adding Oil to the water is a very important step. If oil isn’t added, the Rice will get sticky. The Oil helps the Rice to remain loose and grainy
As soon as the water begins to boil, add the Rice into the boiling water.
Boil the Rice until it is 75% cooked only and Immediately, Strain the Rice into a large strainer and just gently spread it with the back of a fork
Note: Ensure the Rice is not kept in the water. Or else it will get further cooked and become sticky
Note: The Rice will be tossed on High flame later so if the Rice is fully cooked, the Rice will further get cooked and will become extremely soft and that’s not the texture we want for Fried Rice. Hence do not fully cook the Rice.
Once the water is completely drained off, immediately transfer the Rice into a large wide tray so that the Rice doesn’t further cook with it's own heat and steam. Let the Rice come down to room temperature
Note: Do not cover the Tray.
Bringing the Rice to room temperature is extremely important because Hot Rice is Soft and tossing Hot Rice will tend to break the Rice and you will not be able to retain Long grains.
Prep all your ingredients in advance because we will be cooking this on Extremely High Flame and you will not have a chance to chop or get things in between
Once the Rice comes to Room temperature, Take a Large Wok or Skillet and Add 4 Tbspn Oil and place it on High flame
Once the Oil turns Hot, Add the beaten Eggs and the chopped Spring Onion bulbs(the white part) and with a flat spoon break down the egg in the Hot Oil
Add the Rice, Boiled Chicken, chopped spring Onion greens, Salt and Soy Sauce
Toss the Wok on high flame and let all the ingredients mix well
Note: Once the Rice goes in, kindly ensure that you do not use a Spoon or Spatula to Mix the Fried Rice. Hold the handle of the Wok and Toss the Rice because using a Spoon or Spatula, might break the rice. If you are finding it difficult to toss, Use a Flat Spatula at intervals but do it extremely gently
Once every grain is coated with Soy Sauce, turn the flame off and Enjoy your Hot, Cart Style Chicken Fried Rice. You can sprinkle some Spring Onions over the Fried Rice while eating.
Note: If Spring Onions are Raw and for any reason you’re notable to finish the Fried Rice and have to keep it for the next day, it may tend to smell. Hence if you wish to sprinkle Spring Onion over your Fried Rice, You may do so, into your individual plates, at the time of Eating and not into the entire batch.