Spicy Chicken Fried Rice With Crunchy Veggies Recipe

About this recipe

Spicy Chicken Fried Rice with Crunchy Veggies is a delightful Asian-inspired dish that's perfect for lunch. It combines tender pieces of chicken with perfectly stir-fried rice and colorful vegetables, all infused with bold flavors from soy sauce, red chili sauce, and aromatic garlic and ginger. The dish offers a satisfying mix of textures, with the crunch of carrots and capsicum complementing the softness of the rice and chicken. Packed with 27g of protein and balanced carbs, this meal is not just delicious but also energizing, ideal for keeping you fueled through the day. Preparing this dish is a breeze, with simple stir-frying techniques that even intermediate cooks can master. Serve it hot for a comforting yet vibrant lunch that hits the spot every time.

Ingredients

• 500 g Haringhata Boneless Frozen Chicken Breast
• 1 kg Rice
• 200 g Orange Carrot (Gajar)
• 1 piece Yellow Bell Pepper
• 200 G Spring Onion(200Gm)
• - Dark Soy Sauce-90 GM
• - Red Chilli
• 100 g Garlic - Single Clove
• loose Ginger
• 500 ml Oil (For Frying)
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 25 g Whole Black Pepper

Instructions

1. 1. Wash and dice the chicken breast into small bite-sized pieces.
2. 2. Peel and finely chop garlic and ginger; slice the carrots, capsicum, and spring onions into thin strips.
3. 3. Heat vegetable oil in a wok or large frying pan over medium heat.
4. 4. Add ginger and garlic to the pan, stir for 30 seconds until fragrant.
5. 5. Add the chicken pieces and stir-fry for 4-5 minutes until fully cooked.
6. 6. Toss in the sliced carrot and capsicum, stir-frying for 2-3 minutes to retain crunchiness.
7. 7. Add the cooked rice, breaking up any clumps, and mix thoroughly with the chicken and veggies.
8. 8. Stir in soy sauce, red chili sauce, salt, and pepper, ensuring the rice is evenly coated.
9. 9. Sprinkle spring onions over the mixture and stir for another 2 minutes.
10. 10. Taste and adjust seasoning if necessary, then serve hot.