Clove and Cumin

We love wicked good food

Search Results for: manchurian

Chicken Manchurian

by Leave a Comment

If you love Indian or Bengali food, you will love Chicken Manchurian.  This aromatic, pepper powered dish was first introduced by Chinese immigrants to coax Bengali locals to come to their restaurants at a time when eating out was not the norm.  As a young child growing up in post-war Bangladesh,  social occasions typically ranged from casual visits with friends and family to formal weddings. Going out to a Chinese restaurant was a rare and particularly special affair.  

I remember that once a year, my grandfather would treat the whole family to lunch at the best Chinese restaurant in town.  Dimly lit, with glowing, red silk lanterns, our anticipation was further enhanced by the prospect of eating in a chilled, air conditioned room. While the menu contained many items, we always ordered only our favorite dishes as we did not want to waste the treat (or our grandfather’s money) on an untested dish. This recipe for Manchurian Chicken is particularly special to me, because the fragrance and aroma reminds me of those memories while perfectly capturing that exquisite blend of spicy and savory flavors in every bite.

The recipe begins with small cubes of chicken soaked in a complex marinade of spicy and savory flavors.  Two types of pepper are used to give the dish its distinct taste- black pepper for its aromatic, spicy heat and white pepper for an earthy, floral flavor.  Corn starch, apple cider vinegar and the ginger in the marinade is the secret to the tender, succulent chicken.  The deeply marinated chicken is then fried over high heat until golden brown and set aside.

Because the the entire meal is cooked quickly – it is important to have all ingredients at hand.  Minced garlic and ginger are first stir-fried till fragrant, then the onions and peppers are added and cooked over very high heat.  Within minutes the ingredients for the sauce are added, ending with the addition of a corn starch slurry to thicken the gravy.  Finally, the fried cubes of chicken are added to the sauce.  A drizzle of sesame oil and fresh chopped coriander completes the dish.

While Chicken Manchurian is often served with fried rice, it is remarkably versatile – and makes a great protein option for salads or sandwich fillings.   I prefer eating Chicken Manchurian over steaming white rice as it serves as a perfect complement to showcase its bold flavors.

Print Recipe

Chicken Manchurian

If you love Indian food, you will love Chicken Manchurian.  This highly aromatic dish begins with tender perfectly marinated bites of crispy chicken which is then then sauteed in a fragrant sauce of melt-in-your mouth peppers and sweet red onions..
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course, Main Dish
Cuisine: MAIN DISHES
Servings: 6 people

Ingredients

Chicken Marinade

  • 1.5 pounds boneless, skinless chicken thighs cubed, into 1/2 inch pieces
  • 1 egg large
  • 1 tbsp soy sauce
  • 1 tsp black pepper, coarsely ground
  • 1/2 tsp white pepper
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp salt
  • 4 tbsp cornstarch
  • 1 tbsp flour
  • 1/2 cup vegetable oil for frying

Manchurian Sauce

  • 1 tbsp cornstarch
  • 1 tbsp water
  • 4 garlic cloves minced
  • 3 tbsp ginger minced
  • 2 tbsp chilli sauce or ketchup
  • 1 med red onion thickly sliced
  • 1 green pepper thickly sliced
  • 1 jalapeno peppers sliced, optional
  • 2 cups chicken broth (very hot) or two cups water dissolved with 1 chicken bouillion cube
  • 1 tsp freshly ground black pepper
  • 1/2 tsp white pepper
  • 4 tbsp soy sauce regular
  • 1 tsp apple cider vinegar
  • 2 tsp honey
  • 1 tsp sesame oil
  • 1 shallot coarsely sliced
  • 2 springs coriander leaves minced

Instructions

Marinate the Chicken

  • Mix the chicken and all other ingredients listed in the marinade section except the oil. Set aside for at least 1 hour, preferably overnight.

Manchurian Sauce

  • Pour the oil into a cast iron skillet and heat on high heat for several minutes. Once the oil is very hot, fry the chicken (use a splatter guard), a few pieces at a time until golden brown. Place the fried chicken pieces on a paper towel. Note: Use a long handled spoon to fry the chicken and a splatter shield as the oil may splatter.
  • Make the corn starch slurry: In a small bowl, stir the corn starch with one tablespoon water until the mixture has a creamy consistency and no lumps. Set aside.
  • Reduce the heat to medium and add the garlic and ginger. Fry until just fragrant and transparent about 20 seconds.
  • Add the red onion, green pepper and jalapeno peppers and fry for about 2 minutes.
  • Add the chicken broth, black pepper, white pepper, soy sauce, chili sauce and apple cider vinegar. Cook for about 2-3 minutes.
  • Add the corn starch slurry and stir into the sauce- let the sauce thicken - about 2 minutes, then add the honey and sesame oil. After about 1 minute, add the fried chicken and sliced shallots. Stir.
  • Serve immediately over hot rice. Garnish with coriander leaves.

Notes

Flour vs. corn starch:  In a pinch,  you can substitute flour for corn starch, I have found that corn starch results in a crunchier bite.  The corn starch also acts as a tenderizer for the chicken. Black vs. white pepper:  While you can use the two peppers interchangeably in some dishes, I have found that the presence of both types of peppers in the ratios mentioned, add to a very distinct taste.  Black pepper has a more spicy heat while white pepper is more earthy and floral. The need for a splatter guard: The oil does splatter while frying the chicken.  I use a screen splatter guard to make my life a little easier. Chicken cube size matters: A half inch chicken cube size seems to have the best ratio of spice/crunch to chicken for me.  It is important to make sure that the chicken cubes are cleanly cut so that they are not joined together in long clumps while frying. Cast iron pan vs. wok:  A wok is typically used for high heat Chinese cooking.  That being said, most homes do not have the high heat stove tops that are typically used in restaurants.  I like to use my cast iron pan because it retains heat better and stays very, very hot. Hot chicken broth:  The broth needs to be very hot when added to the cast iron pan so that the cooking temperature does not drop. Sequence matters:  The general sequence of the ingredients do matter as each ingredient builds on the flavor ingredient of the other. Need to prep:  The cooking occurs so fast that there is little time to prep while cooking.  Thus, it is advisable to have all the ingredients on hand when starting to cook the sauce. Use a long handled spoon:  This is high heat cooking - a long handled spoon with a spoon rest close to hand makes life a lot easier. No time to marinate:  If you have no time to marinate the chicken - make sure that the chicken cubes are cut to no more than 1/2 square inch.  Let the chicken marinade for a few minutes while you prep the sauce ingredients then begin. Best when served immediately:  I start the rice in the rice cooker right before I begin cooking the sauce so that the rice is fresh, hot and steaming as soon as I am done.  I have found that the dish does refrigerate well and while it won't be at its absolute best, will is still very tasty upon reheating.  

Chicken and Shrimp Fried Wontons

by 23 Comments

Surprisingly easy to make, these fried wontons are stuffed with tasty chicken and shrimp and are far better than your average Chinese restaurant wontons. You’ve never had a fried wonton until you’ve tried a homemade one!

Surprisingly easy to make, these fried wontons are stuffed with tasty chicken and shrimp and are far better than your average Chinese restaurant wontons. You've never had a fried wonton until you've tried a homemade one!

The World’s Most Popular Appetizer

Surprisingly easy to make, homemade fried wontons are far better than your average Chinese restaurant wontons. These fried wontons are perfectly crisp on the outside with perfectly seasoned juicy chicken and shrimp in the inside. Pops of carrots, red onion and herbs add layers of flavor. There is absolutely no reason to wait to make these for a formal party – I often make these crispy, savory bites on weekends for the family at home – its great when binge watching movies or watching the Super Bowl with friends!

Ingredients:

A breakdown of the Fried Wonton filling

The secret behind the delicious texture of the chicken and shrimp filling is that it is slightly frozen, then blended into a paste. The mixture is then thoroughly mixed with a variety of herbs and finely chopped vegetables to add layers of flavor and texture. Soy sauce add a bit of umami, green chili and freshly ground black pepper add heat.

  • Boneless dark chicken – I prefer dark chicken because it is more flavorful and juicier than white chicken
  • Shrimp – the shrimp adds a delicious umami taste and also a little sponginess to the texture. While fresh raw shrimp is always preferable, I use frozen shrimp from the grocery store as it is much cheaper and also easily accessible.
  • Egg – acts as a binder . Use only half an egg as directed for both the filling and the dough . I tried making this with a whole egg and the wontons tasted rather eggy. Adding more egg to the filling makes it too watery.
  • Red onion, ginger paste and cilantro – add a little crunch and an herby flavor.
  • Finely minced carrot adds a delicious pop of sweetness in the savory mix. The easiest way to mince carrots is to use slice a thick carrot on a mandoline on a medium setting, then slice once then across with a sharp knife. Having finely minced carrots really adds to the flavor of this dish.
  • Chili or jalapeno – Indo-chinese recipes use green chilis that are similar to small thai chilis – if you do not have this, you can use finely minced jalapeno or crushed red pepper flakes to add some heat. It’s an optional ingredient.
  • Soy sauce – I use an all purpose dark soy sauce because it gives just enough depth to flavor the stuffing without adding too much liquid.

Fried Wonton Dough

The wonton dough uses only four ingredients: water, flour, salt and egg. The recipe calls for only half an egg, with the other half being used in the filling. I threw in a whole egg once and found that it markedly changed the flavor of the wontons – they tasted too ‘eggy’ and also had a puffier and less crispy texture.

How do you make Fried Wontons?

How to make chicken and shrimp fried wontons

Prepare the chicken and shrimp filling

The best way to do this, is to put the chicken and shrimp directly into the freezer for about 30 minutes so that it freezes a little prior to blending. Blending frozen shrimp and chicken does not work because it creates shrimp and chicken flakes which tastes very different. Another option is to blend frozen shrimp with thawed chicken. In a medium sized bowl, add the shrimp and chicken paste and add the remaining Shrimp and Chicken Stuffing ingredients. Mix well then cover and put into the fridge until ready to use.

Make the wonton dough

In a mixing bowl, add the flour, salt, and egg. Mix while adding a little water at a time until the dough forms into a ball. Knead for about 8-10 minutes until dough is silky and smooth. If you have a stand mixer, knead the dough at a medium setting for about 8 minutes. Cover the dough in an airtight container and let proof for 30 minutes. Divide the dough into about 3 parts. Roll out each ball until it is about 1 mm thick. If using a KitchenAid pasta roller, this setting is level 6. Cut the dough into 3×3 inch squares. Excess dough can be kneaded and made into more squares or cut into slivers and fried. My daughter loves eating the slivers dusted with cinnamon and powdered sugar.

Assemble the wontons

Take the shrimp and chicken paste out of the fridge. Imagining a diagonal going across the square, place 1/2 tsp of filling on one side of the center of the diagonal. Fold the dough over from the corner opposite to the diagonal and press down right next to the two sides of place with the paste to seal it in. Fold the dough over one more time and turn it over. Holding the two rolled end, press the tips together forming the wonton shape. Repeat for the remaining squares.

Fry the wontons

In a small pot, Add about 3-4 inches of oil. Heat the oil at high heat for about 10 minutes or until the temperature reaches at least 350°F. The proper frying temperature is critical to ensure that the fried wontons are light and crispy and not greasy. Add 4-5 wontons. Fry the wontons until golden brown – about 3-4 minutes. Repeat with the remaining wontons.

Surprisingly easy to make, these fried wontons are stuffed with tasty chicken and shrimp and are far better than your average Chinese restaurant wontons. You've never had a fried wonton until you've tried a homemade one!

How do you fold a wonton?

Here are the steps to folding wontons:

Step 1: Place the wonton wrapper in front on you in a diamond shape. Place half a teaspoon of filling middle of one side of the wrapper.

Step 1 - folding a wonton

Step 2. Fold over the point of the wrapper towards you to the middle of the wrapper and press down.

Step 2 - Folding a wonton.

Step 3: Carefully, roll over and press down on the sides.

Step 3 - Folding a wonton.

Step 4: Slowly, flip over so the flap faces you.

Step 4 - Folding a wonton.

Step 5. Press the two end together into a point.

Step 5 - Folding a wonton.
Step 6 - Folding a wonton.

What to serve with Chicken and Shrimp Fried Wontons?

I love eating these Fried Wontons with Nuoc Cham – Vietnam’s famous sweet, sour, spicy yet refreshingly light dipping sauce. Its also wonderful appetizer by itself or as a side to soup. As a main course, consider our Ultimate Chicken Fried Rice with Chicken Manchurian. Our Mini Blueberry Pies take only 30 minutes so make and paired with ice cream are a wonderful way to end this delicious meal!

Surprisingly easy to make, these fried wontons are stuffed with tasty chicken and shrimp and are far better than your average Chinese restaurant wontons. You've never had a fried wonton until you've tried a homemade one!

Frequently Asked Questions

Can I use store bought wonton or eggroll wrappers?

Absolutely – both are based on the same context – if the eggroll wrappers are too big – you can cut them into four pieces.

Can I use the wontons in soup instead of frying

Yes, just drop them in and simmer for a few minutes to make sure that the filling has time to cook through.

Can I use other vegetables in the filling?

Absolutely – a variety of vegetables like water chestnuts and mushroom do really well – just make sure they are finely minced.

Can I freeze leftovers Fried Wontons after frying?

Yes – you can heat them up in the oven.

Do I need to boil or prep the wonton wrappers that I buy from the grocery store?

No, just use them directly from the package

What can I substitute for the chicken and shrimp filling?

The variations on this fried wonton is endless – you can substitute the meat with beef, shredded chicken, turkey or even sausage taken out of its casing.

What is the difference between a dumpling and a wonton?

A dumpling is a small amount of dough that can be prepared using various methods such as boiling, simmering, frying, baking and steaming. Dumplings can be found in many types of regional and cultural cuisines around the world. Examples of dumplings include Italian ravioli, Japanese Gyoza and Polish pierogis.
Wontons are a type of Chinese dumpling. Popular in the southern part of China, wontons are typically boiled and served in soup, steamed or deep fried. The most common fillings include ground pork, shrimp and cheese.

Finally, if you make this recipe

I’d love to hear how it went – please leave a comment and rate this recipe. Above all, I love hearing from all of you and will do my best to answer each and every comment!

Other recipes to try

If you love the taste of this recipe you may also like

BANH XEO – CRISPY, SIZZLING VIETNAMESE CREPES

Banh xeo with lettuce and nuoc cham

EASY BEEF STIR FRY

Tender marinated beef stir fry in a finger licking garlic-ginger sauce. This beef stir fry is one of the fastest and easiest recipes you'll make all year!

RESTAURANT STYLE CHICKEN FRIED RICE

Chicken Fried Rice
Surprisingly easy to make, these fried wontons are stuffed with tasty chicken and shrimp and are far better than your average Chinese restaurant wontons. You've never had a fried wonton until you've tried a homemade one!
Print Recipe
5 from 11 votes

Shrimp and Chicken Fried Wontons

Surprisingly easy to make, these fried wontons are stuffed with tasty chicken and shrimp and are far better than your average Chinese restaurant wontons. You’ve never had a fried wonton until you’ve tried a homemade one!
Prep Time1 hr 15 mins
Cook Time15 mins
Total Time1 hr 30 mins
Course: Appetizer, Side, Snack
Cuisine: Asian
Keyword: chicken and shrimp fried wonton, fried wontons
Servings: 8 people
Calories: 389kcal

Equipment

  • Mixing Bowl
  • Medium sized bowl
  • Stand mixer, kneading hook, pasta roller (optional)
  • Rolling pin (if kneading by hand)
  • Small cast iron wok/fryer/ pot – for frying
  • Slotted frying ladle

Ingredients

Shrimp and Chicken Stuffing

  • 1 cup boneless dark chicken cut into cubes
  • 1/2 cup raw shrimp shelled, deveined, no tail
  • 1/2 egg
  • 2 tbsp red onion finely minced
  • 1 tbsp fresh cilantro finely minced
  • 1/4 cup carrot finely minced
  • 2 green chilis finely minced
  • 1/4 tsp ginger paste
  • 1/4 tsp black pepper freshly ground
  • 1 tbsp soy sauce
  • pinch salt

Wonton Dough

  • 1 1/2 cup all purpose flour and some for dusting
  • 1/2 tsp salt
  • 1/2 cup water room temperature
  • 1/2 egg whisked

Frying the wontons

  • 4-6 cups vegetable oil

Dipping Sauce

  • 1 cup Nuoc Cham

Instructions

Prepare the shrimp paste

  • Put the chicken and shrimp in the freezer to freeze slightly for about half an hour. Blend the cold shrimp and chicken. In a medium sized bowl, add the shrimp and chicken blend and the remaining Shrimp and Chicken Stuffing ingredients – whisked egg, onion, cilantro, chilis, carrots, ginger paste, black pepper, soy sauce and salt. Mix well then cover and put into the fridge until ready to use.
    Deep fried to crispy golden perfection, nothing beats these addictive Chicken and Shrimp Fried Wontons. You've never had a fried wonton until you've tried a homemade one! I bet you can't just eat one!

Prepare the wonton dough

  • In a mixing bowl, add the flour, salt, and egg. Mix while adding a little water at a time until the dough forms into a ball. Knead for about 8-10 minutes until dough is silky and smooth. . If you have a stand mixer, knead the dough at a medium setting for about 8 minutes. Cover the dough in an airtight container and let proof for 30 minutes.
    Deep fried to crispy golden perfection, nothing beats these addictive Chicken and Shrimp Fried Wontons. You've never had a fried wonton until you've tried a homemade one! I bet you can't just eat one!

Assemble the wontons

  • Divide the dough into 3 parts. Sprinkle the rolling surface and pin with a little flour and roll the dough out. The rolled dough needs to be about 1 mm thick. Cut the rolled dough into 3×3 inch squares. Repeat with the remaining dough.
    Deep fried to crispy golden perfection, nothing beats these addictive Chicken and Shrimp Fried Wontons. You've never had a fried wonton until you've tried a homemade one! I bet you can't just eat one!
  • Take the shrimp and chicken paste out of the fridge. Imagining a diagonal going across the square, place 1/2 tsp of filling on one side of the center of the diagonal. Fold the dough over from the corner opposite to the diagonal and press down right next to the two sides of place with the paste to seal it in. Fold the dough over one more time and turn it over. Holding the two rolled end, press the tips together forming the wonton shape. Repeat for the remaining squares.
    Deep fried to crispy golden perfection, nothing beats these addictive Chicken and Shrimp Fried Wontons. You've never had a fried wonton until you've tried a homemade one! I bet you can't just eat one!

Frying the wontons

  • In a small cast iron wok/fryer or pot, Add about 3-4 inches of oil. Heat the oil at high heat for about 10 minutes or until the temperature reaches at least 350°F. Add 4-5 wontons. Fry the wontons until golden brown – about 3-4 minutes. Repeat with the remaining wontons. Serve immediately.
    Deep fried to crispy golden perfection, nothing beats these addictive Chicken and Shrimp Fried Wontons. You've never had a fried wonton until you've tried a homemade one! I bet you can't just eat one!

Video

Notes

Dipping sauce

The best sauce for these wontons is Nuoc Cham – Vietnam’s famous dipping sauce.
 

Nutrition

The nutrition facts below are estimates from www.verywellfit.com.  The serving size assumes that this recipe produces eight servings.
Nutrition Information for Shrimp and Chicken Wontons

Restaurant Style Chicken Fried Rice

by 20 Comments

Unbelievably juicy, perfectly marinated strips of chicken in a deeply flavored fried rice that’s a little salty, yet spicy with pops of sweet. Perfect for busy weeknights, our restaurant style Chicken Fried Rice recipe is just what you need, when you want something quick, but aren’t willing to compromise on taste.

With a few simple tips, this already delicious, everyday dish can be easily transformed into something EPIC..

Now every country has their own version of deliciously addictive Chinese cuisine. To add a little variety, our recipe is based on the Indo-Chinese restaurant style which was introduced by Chinese immigrants in the Indian subcontinent and is hugely popular with both kids and adults back home.

Chicken-Fried-Rice

Tips for cooking Ultimate Chicken Fried Rice

  • ALWAYS BREAK UP THE RICE, before adding to the wok. This ensures that the rice separates into individual grains without getting broken and tat every grain gets a chance to get evenly toasted and coated with an equal amount of that glorious sauce.
  • Have all the ingredients ready and close at hand before cooking. The cooking process itself just takes about 5-10 minutes and requires constant mixing so there is no time to look or prepare an ingredient.
  • Cook on a blazing hot wok. The wok needs to be smoking hot before adding the first drop of oil. Think about it as searing not frying and definitely not steaming.
  • For large amounts, cook in batches. According to J. Kenji Lopez Alt, the best way to cool a large amount of fried rice is in batches. As each batch is done, transfer to a bowl so that you can maintain toasting quality and flavor. Once done, add it all together in the wok and mix thoroughly.
  • Adding a little sugar helps brighten the flavor.
  • If you need more seasoning add salt not soy sauce. Soy sauce adds moisture which leads to clumpy rice and can overwhelm the other subtle flavors.
  • Half scramble your eggs before cooking fried rice to maximize flavor. If you want the perfect harmony of perfectly flavored eggs, you need to half scramble your eggs and add the remaining ingredients while the eggs are still a little wet. While taste of course is very subjective, I feel that if you add scrambled eggs to the cooked fried rice after the cooking process , the eggs don’t absorb any flavor.
  • Marinating the chicken makes a huge difference! While there is nothing wrong with throwing in some raw or leftover chicken, a very easy way to maximize flavor is to simply marinate the chicken for a few minutes. A little soy sauce (adds richness and depth), corn starch (tenderizes the chicken) and pepper (add heat) adds in that restaurant quality taste.

Ingredients for Ultimate Chicken Fried Rice

  • Cold day old rice – preferably shorter or medium grain rice . Longer grain varieties like basmati and parboiled rice tends to be dryer and break during the frying process. Short or medium grain rice tends to have that plump, chewy texture that is the hallmark of outstanding fried rice.
  • Assorted diced/sliced vegetables adds a delicious taste and textural counterpoint to the salty, chewy taste of the rice. For example, I like adding sliced peppers and cabbage for a little color and texture but I rely on the raw minced carrots to add pops of sweet. Frozen diced carrots just don’t have the same flavor and texture but you can get a similar fuss free pop of sweet by using frozen peas or corn. Sliced canned water chestnuts, peanuts or bean sprouts also adds a delicious gourmet twist.
  • Soy sauce is a key ingredient in this dish and provides the main source of flavor and color. Soy sauce is unique in that it contains all five tastes – umami, sweetness, saltiness, bitterness and sourness and a unique combination of aromas.
  • Fish sauce adds a deep, savory umami punch.
  • In this particular recipe, freshly ground pepper plays a central role in adding heat. Omit or reduce the amount of pepper per your own preference.
  • Sugar helps sharpen and round out the flavors.

How to make Ultimate Chicken Fried Rice

If you have your desired ingredients on hand, the cooking process itself takes only about 5-10 minutes. However starting from scratch is also fuss free and adds only about 20 minutes of prep time.

Prep the ingredients

  • Fluff the cold rice – break up any clumps so that all the grains are separated.
  • Marinate the chicken – in a medium sizes bowl, add the chicken, soy sauce, half of the black pepper and corn flour together. Mix. Cover and set aside for at least 15 minutes prior to cooking.
  • Whisk the eggs with 1/4 tsp of black pepper and set aside.
  • Prep the veggies and garlic. Put on a plate close to the cooking area.
  • Mix the sauce (optional) – in a small bowl, add the soy sauce, fish sauce, sugar and the remaining half of the black pepper – this is just a matter of personal preference – the ingredients can be added separately if desired.

Stir fry the rice

  1. Heat the wok on high heat until it begins to smoke.
  2. Add oil and butter.
  3. Add the minced garlic.
  4. When the garlic turns slightly golden around the edges, add the marinated chicken. Sauté with the garlic.
  5. As soon as the chicken turns slightly brown, push the chicken to one side and add the whisked eggs. Vigorously sauté the eggs until they are done but still wet.
  6. Push the chicken and egg mixture to the sides and then add the vegetables starting with the ones which take the longest to cook mixing the mixture for about 30 seconds before adding the next one. In the case of this recipe, I first added the beans, followed by the carrots, green chilis, peppers and cabbage.
  7. Add half the cold rice to the vegetables, chicken and egg mixture and mix well. Then repeat with the remaining rice.
  8. Add the sauce mix. Mix vigorously. Transfer the fried rice from the wok to a platter to prevent overcooking and clumping.

Classic and interesting variations

The sky is the limit when making fried rice. For starters you can completely change the dish by substituting just about any ingredient – like brown rice, quinoa instead of rice or chickpeas and edaname instead of chicken. Below are some classic and interesting variations:

  • Beef fried rice – substitute the chicken with beef. The best meat to use is thinly sliced stew meat – putting the meat in the freezer for about 30 minutes makes it easier to cut the beef into thin slices. Follow the same directions for the marination.
  • Vegetable fried rice – simply omit the chicken. Tofu, chickpeas and edaname make great protein options and add great texture. My favorite variations include mushroom and pine nuts with brown rice and zucchini and pine nut fried quinoa rice.
  • Shrimp fried rice – this is my favorite variation – just substitute for the chicken – marinating adds flavor and the corn flour makes the shrimp deliciously crispy on the outside.
  • Egg fried rice – omit the chicken. My favorite variation is to just add a sunny side top egg on top.

What to serve with Ultimate Chicken Fried Rice

Personally I love eating this dish on its own .. However the dish also works really well as a side to other Indo-Chinese inspired dishes like Chicken Manchurian and almost anything Chinese or Thai. I love drizzling a little Nuoc Cham – Vietnam’s famous dipping sauce over my fried rice. The dish is rather spicy and begs for a cold sweet dessert after eating. I love having Shemai – Creamy Vermicelli in Sweet Rose Infused Cream as dessert after eating this dish.

Chicken Fried Rice

Ultimate Chicken Fried Rice

Lima
Unbelievably juicy, perfectly marinated strips of chicken in a deeply flavored fried rice that's a little salty, yet spicy with pops of sweet. Perfect for busy weeknights, our restaurant style Chicken Fried Rice recipe is just what you need, when you want something quick but aren't willing to compromise on taste.
5 from 10 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Dinner, Lunch, Main, Side Dish
Cuisine Asian, Chinese
Servings 6 people
Calories 237 kcal

Equipment

  • skillet, wok or heavy bottomed pan

Ingredients
  

Chicken Marinade

  • 1/2 cup boneless chicken thighs
  • 2 tsp soy sauce
  • 1/2 tsp black pepper freshly ground
  • 1 tsp corn flour

Sauce Mix

  • 1 tsp black pepper freshly ground
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1/2 tsp sesame oil
  • 5 cups cold rice

Fried Rice

  • 1 tbsp butter
  • 2 tbsp vegetable oil
  • 1 tbsp minced garlic
  • 2 eggs
  • 1/2 cup red pepper thinly sliced into 1 inch pieces
  • 1/2 cup green beans thinly sliced
  • 1/2 cup cabbage thinly sliced into 1 inch pieces
  • 7-8 green chilis
  • 1/2 cup carrots finely minced

Instructions
 

Marinate the chicken

  • In a medium sizes bowl, add the chicken, soy sauce, black pepper and corn flour together. Mix. Cover and set aside for at least 15 minutes to an hour prior to cooking.

Mix the sauce (optional)

  • To simplify the cooking process, I like to pre-mix the soy sauce, fish sauce, sugar and freshly ground pepper into a bowl. The ingredients can also be added one at a time.

Stir fry the rice

  • Heat a wok on high heat until it begins to smoke.
  • While the wok is heating, whisk the eggs with 1/4 tsp of black pepper and set aside.
  • Once the wok is smoking, add the oil and butter. Swirl the wok and add the minced garlic. When the garlic turns slightly golden around the edges, add the marinated chicken. Saute with the garlic. As soon as the chicken turns slightly brown, push the chicken to one side and cook the whisked eggs on the other side of the wok. Vigorously saute the eggs until they are done but still wet. Push the chicken and egg mixture to the sides and then add vegetable starting with the ones which take the longest to cook sauteing the mixture for about 30 seconds before adding the next one. In the case of this recipe, I first added the beans, followed by the carrots, green chilis, peppers and cabbage.
  • Add half the cold rice to the vegetables, chicken and egg mixture and mix well. Then repeat with the remaining rice.
  • Add the sauce mix and mix
  • Transfer the fried rice from the wok to a platter to prevent overcooking and clumping. Serve immediately.

Notes

The nutrition facts below are estimates from www.verywellfit.com and assumes 6 servings for this recipe.
Keyword chicken fried rice, fried rice recipe, homemade fried rice