This chicken fried rice has become my signature dish. Whenever I cook it, people ask for it again… and again. Some even joke that I should open a restaurant!
Here’s my personal method — simple, spicy, and full of Indian flavor.
Ingredients You’ll Need
For Marinating the Chicken
- Boneless chicken (best for fried rice)
- Red chilli powder (as per spice level)
- Turmeric powder (just a little)
- Any Indian masala (chicken masala / biryani masala)
- Salt (to taste)
- Ginger–garlic paste
- Lemon juice
- 1 whole egg (yolk included — it’s fine!)
- Flour (any available flour; not too much)
For Fried Rice
- Cooked basmati rice (loose, non-sticky)
- Eggs (beaten)
- Green chillies (cut slightly curved, not straight)
- Ginger–garlic paste
- Carrot (optional)
- Beans (optional)
- Cabbage (thinly sliced)
- Curry leaves (optional but amazing)
- Red chilli powder
- Indian masala
- Salt
- Oil
❌ No Ajinomoto. I prefer natural flavor — healthier and more authentic.
Step 1: Marinate the Chicken
- Wash the boneless chicken well and place it in a bowl.
- Add:
- Chilli powder
- Turmeric powder
- Masala powder
- Salt
- Ginger–garlic paste
- Lemon juice
- 1 egg
- A little flour
- Mix everything well.
Important tip:
Do not make the batter too thick. It should be medium — not dry, not heavy. This helps the chicken fry well without becoming hard.
- Let the chicken marinate for 30 minutes to 1 hour.
Step 2: Fry the Chicken
- Heat oil on a medium flame (not high).
- Fry the marinated chicken until golden brown — not black.
- Remove and let it cool slightly.
- Cut the fried chicken into small bite-size pieces.
This step is important!
Cutting the chicken helps it absorb the spices later when mixed with rice.
Step 3: Prepare the Rice
- Use basmati rice.
- Cook it so the grains are separate and loose.
- Slightly reduce the water so the rice is firm, not soft.
This makes it perfect for fried rice and prevents breaking.
Step 4: Cooking the Fried Rice
- Heat a pan and add a moderate amount of oil.
- Add beaten eggs and scramble quickly (about 40–50 seconds).
- Add:
- Green chillies
- Ginger–garlic paste
- Curry leaves
- Sauté until the raw smell disappears.
- Add carrots and beans. Stir on high flame for 1–2 minutes.
- Add:
- Chilli powder
- Masala powder
- A little salt
- Add the fried chicken pieces and mix well.
Step 5: Add Rice & Final Touch
- Reduce the flame to low.
- Add cooked rice and gently mix.
- Add salt if needed.
- Once mixed well, increase flame to high and toss until the rice absorbs all spices.
- Finally, add thinly sliced cabbage and mix lightly.
Serving Suggestions
- Serve hot
- Add lemon juice on top for extra flavor
- Eat with raw onion slices if you like
The lemon takes this dish to another level — trust me.
Final Thoughts
Happy cooking — and don’t be afraid to create your own style.
