Chinese Mixed Fried Rice

Recipe by
Total Time:
45-60 minutes
Serves:4
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Saute Recipe
Difficulty: Medium

Chinese mixed fried rice, as the name says, is a delectable Chinese delight and very popular non-vegetarian dish in India and across.

The fired rice is made by using non-vegetarian options like chicken, eggs and prawn along with other vegetarian options like mushroom, onion and tomato. All the ingredients are sauteed to make a flavorful blend of rice. The added spices and herbs along with Chinese sauces uplift the flavor further of this main course recipe. .

The best thing is that you can make it at home any time.
Learn how to make this restaurant style Chinese fried rice with our step by step guide.

Take a look at more Main Recipes. You may also want to try Healthy Semiya Biryani, Best Egg Capsicum Rice, Easy Peas and Prawns Fried rice

Rate This Recipe
4

Ingredients

  • Original recipe: Prawn (cleaned, chopped) - 1/2 cup
  • Cooked Chicken Meat - 1/4 cup (cut into tiny pieces)
  • Fine grained Rice - 2 cups
  • Egg - 2
  • Spring onion - 5-6
  • Capsicum - 1
  • Soya sauce - 2 tsp
  • Mushroom - a few
  • MSG - 1/4 tsp
  • Oil - 4 tbsp
  • Pepper to taste
  • Salt to taste
  • Improved recipe version: Prawn (cooked and chopped) - 1/2 cup
  • Cooked Chicken breast (cut into tiny pieces) - 1/2 cup
  • Chicken stock - 1-2 tbsp
  • Egg white - 3
  • Black Rice - 1 cup
  • Spring onion - 8-10
  • Capsicum - 2
  • Salt - 1 tsp
  • Soya sauce - 2 tsp
  • Mushroom - 1/2 cup
  • MSG - 1/4 tsp (optional)
  • Soya oil - 1 tbsp
  • Pepper to taste
  • Salt to taste

How to Make Chinese Mixed Fried Rice

  • Original recipe: Wash the rice. Cook in plenty of boiling water by adding 1 tsp of salt.
  • Strain the cooked rice, spread in a wide plate and allow it to cool (this can be done several hours before).
  • Scramble the eggs and keep aside.
  • Chop the spring onions and keep the green and white parts separate.
  • Deseed and chop the capsicum.
  • Finely dice the mushrooms.
  • Heat oil in a kadhai. Fry the prawns until cooked and remove.
  • Add the chicken to the remaining oil in the kadhai, fry for a minute and remove.
  • To the remaining oil, add the capsicum, mushrooms, white and green parts of the spring onions one by one. Stir-fry briefly after each addition.
  • Add the rice, soya sauce, salt, pepper and MSG.
  • Add the prawns and chicken meat. Add the scrambled eggs.
  • Mix well and keep covered on low flame until heated throughout. Serve hot.
  • Improved version: Cook the rice as explained earlier. Spread in a wide plate and cool.
  • Scramble the egg whites and keep aside.
  • Chop the spring onions. Deseed and chop the capsicum.
  • Finely dice the mushrooms.
  • Heat oil in a kadhai. Add the capsicum, mushroom and spring onions one after another. Stir-fry briefly after each addition.
  • Add the rice, soya sauce, salt, pepper and MSG.
  • Add the prawns and chicken meat. Add the scrambled eggs.
  • Sprinkle with chicken stock and keep covered on low heat until the rice is heated throughout.
  • Serve immediately.