Ingredients

Marinade

1. Chicken - 150 gms
2. Light Soya sauce - 2 tsp
3. Pepper powder - a pinch
4. Salt - as per taste

Fried rice

5. Oil - 2 tbsp
6. Ginger - 2 tsp
7. Garlic - 2 cloves (optional)
8. Cabbage - 150 gms
9. Carrots - 3
10. Capsicum (green) - 1/2
11. Capsicum (red) - 1/2
12. Green chillies - 3 (optional)
13. Spring onions - 3
14. Oil for frying eggs - 4 tsp
15. Eggs - 4
16. Rice (raw) - 1 cup
17. Dark soya sauce - 1 1/2 tbsp
18. Vinegar - 1 1/2 tbsp
19. Chinese salt or MSG or ajinomoto - 1/2 tsp
20. Black pepper powder (crushed one) - 1 tsp
21. Chicken stock cube or vegetable stock cube - 1/2 cube
22. Spring onion - 1 (garnishing)
23. Salt - as per taste

Method

1. Marinate the chicken in a marinade prepared with the marinade ingredients.
2. Put all the eggs (of course after breaking and removing the shell) in a bowl, add a little salt and a big pinch of pepper powder. Beat with a fork for a few seconds and keep it aside.
3. Chop the vegetables into small pieces. I have used both the white and green parts of the spring onions.
4. Chop the green chillies (or you can slice it), garlic and ginger very finely. Shred the cabbage finely.
5. Cook the rice as earlier as possible. The colder the rice, the better the end result.

Cooking the chicken

6. Cook the chicken with the marinade with few teaspoons of oil.
7. When it is cooked, remove the chicken pieces and keep them aside.
8. If you want, you can shred the chicken to pieces and keep them aside.
9. Take the same wide kadai or wok, add 2 tbsp oil, when it gets warm, add ginger and chicken cube. Stir for a few seconds. Add vegetables and stir well for about 4 to 5 mins until the vegetables are cooked, but still a little crisp.
10. Move the vegetables to one corner in the kadai. Add 2 tsp oil and then add the egg mixture. Do not stir or mix for about 10 seconds. Add further 2 tsp oil on the corners of the egg mixture so that it does not stick to the kadai.
11. Keep stirring the egg mixture until it looks like scrambled eggs but still soft. Reduce the flame a bit when cooking the egg.
12. Stir the vegetables also in the corner itself as it can burn.
13. When the egg is forming scramble form, mix it with the vegetables and stir well, now add soya sauce, Chinese salt, vinegar, crushed pepper and mix well.
14. Now add spring onions and rice and mix well with the vegetables and eggs mixture. Cook for 2 to 3 mins.
15. Taste the rice and check whether you need more soya sauce or any seasoning in it, so that you can add if anything is required.
16. At last sprinkle few more spring onions and mix chicken pieces in the rice.
17. When the rice is properly mixed with other ingredients, switch it off. I sometimes simmer the flame and cook for 5min, so that all the ingredients are blended well.
18. Serve chicken fried rice with chilli paneer or cauliflower manchurian.

Notes

1. While adding egg, keep stirring it continuously, otherwise it will get burn.
2. If you want can reduce pepper also.
3. No need to add salt as, rice is cooked already with salt and in egg mixture also salt is added and stock cube contains salt.
4. Rice should be firm, not soggy, that i™s why most of the people use rice which is kept, in the fridge. I have used the rice which was cooked earlier and cooled.
5. It is just adding ingredients one by one and mixing with the rice.
6. Can use vegetables like cauliflower, beans and mushroom aslo; I have prepared vegetable rice, when these vegetables are in stock.
7. If you want can boil chicken pieces and add to the fried rice.