Fatima's Fabulous Kitchen

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Chicken 65 Fried Rice

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Chicken 65 Fried Rice

An Indo-Chinese Fried Rice dish with Chicken 65

Ingredients

Chicken Pieces

  • 1/2 lb boneless chicken pieces (cut into small cubes)
  • 1/4 tsp ginger-garlic paste
  • 1/2 egg (for chicken batter, remaining half will be put into fried rice)
  • 1/4 cup cornstarch
  • 1 Tbsp chicken 65 spice mix (can use store-bought or homemade *** – if using homemade add more salt/soy sauce since store-bought already contains salt)
  • 2 tsp soy sauce
  • 2 tsp yogurt

Fried Rice

  • 3 Tbsp oil
  • 4 curry leaves
  • 1/2 tsp mustard seeds
  • 1 serrano chili
  • 2 tsp ginger-garlic paste
  • 1 green onion
  • 1 medium carrot
  • 1/2 bell pepper
  • 1/4 cup snap peas
  • 4 cups cooked white rice
  • 1-2 Tbsp soy sauce (or to taste)
  • 2 tsp sesame oil
  • 1 Tbsp samyang buldak chili sauce (may substitute with another brand of chili sauce or leave out)
  • 1 Tbsp chicken 65 masala
  • 1/2 remaining egg
  • 1/2 tsp black pepper

Instructions

Chicken 65

  1. In a bowl combine the boneless chicken pieces, ginger-garlic paste, chicken 65 spices, soy sauce, yogurt, and egg. (I used a store-bought spice mix, but you can also just add equal parts chili powder, cumin, coriander, turmeric, black pepper.)

  2. Add your cornstarch and mix so that chicken pieces are coated. Feel free to add a little bit of water if necessary to help combine everything together. If you have time, feel free to marinate for 30 minutes.

  3. In a wok, add an inch of oil. Once hot, shallow fry chicken pieces until golden brown. Set aside on a paper-towel lined plate.

Fried Rice

  1. Wipe down wok/pan you fried the chicken pieces in and remove any excess oil. We're going to make the fried rice in the same pan.

  2. Add a few tablespoons of oil. Once the oil is hot, add the mustard seeds. Once you hear the mustard seeds pop, add curry leaves, serrano chili (diced), green onion, and ginger-garlic paste. Stir for a minute.

  3. Now add in the chicken pieces and then the cooked rice.

  4. Add sauce ingredients and make sure rice and chicken are coated with the sauce. Stir for a few minutes.

  5. Add veggies. Then move rice to one side of the wok and add remaining egg (1/2 of it was used in the chicken batter and the remaining egg you can add in the fried rice). Stir the egg until scrambled.

  6. Add more chicken 65 spices and black pepper. Taste and adjust for seasonings. Feel free to add more soy sauce, chili sauce, sesame oil, etc. Sometimes I even like to add a little bit of oyster sauce too. Garnish with green onions.