Meal Prep · Indian
Spicy Indian Chicken Fried Rice
A vibrant and flavorful take on classic fried rice, infused with aromatic Indian spices and tender chicken.
Ingredients
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Step-by-step- Prepare the chicken: Marinate chicken pieces with a pinch of salt, black pepper, and 1/2 tsp red chili powder for at least 10 minutes.
- Heat 1 tbsp oil in a large wok or pan over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove chicken from the pan and set aside.
- Add the remaining 1 tbsp oil to the same pan. Once hot, add cumin seeds and let them splutter. Add chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in ginger-garlic paste and green chili (if using), cooking for 1 minute until fragrant.
- Add diced carrots, green beans, and bell pepper. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
- Add turmeric powder, remaining red chili powder, and garam masala. Cook for 1 minute, stirring constantly, to toast the spices.
- Return the cooked chicken to the pan. Add frozen peas and cooked Basmati rice. Gently toss to combine all ingredients.
- Pour in soy sauce and chili sauce. Season with salt (remember soy sauce is salty) and black pepper. Continue to stir-fry for another 3-5 minutes, ensuring the rice is heated through and flavors are well distributed.
- Remove from heat, garnish with fresh cilantro, and serve hot with lime wedges.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 30 g |
| Fat | 12 g |
| Carbohydrates | 45 g |
| Fiber | 5 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover fried rice in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 1 month
For longer storage, freeze cooled fried rice in freezer-safe containers or bags. Thaw in the refrigerator overnight before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop with a splash of water or broth to prevent drying, or in the microwave until piping hot throughout. Stir occasionally for even heating.
Chef’s Corner
- Using day-old, chilled rice is crucial for fried rice; it prevents stickiness and ensures individual grains remain separate.
- Don’t overcrowd your pan. If making a larger batch, cook the chicken and vegetables in separate batches to ensure proper browning and even cooking.
- Adjust the spice levels to your preference. For more heat, add extra green chilies or chili powder. For a milder version, reduce them.
- For added nutrition, consider adding other vegetables like mushrooms or cabbage, or a handful of spinach at the end.
