How do I keep the Chicken 65 pieces crispy in the rice?

Fry the chicken in batches, drain well, and add it only near the end of tossing. Keeping it separate until serving also helps if making ahead.

Can I make this recipe with leftover rice?

Absolutely. Day-old basmati rice is ideal because the grains are firmer, drier, and much easier to stir-fry without clumping.

What can I use instead of rice flour in the chicken coating?

You can use a little more cornflour if needed, though rice flour gives a lighter, crisper crust that is closer to the intended texture.

Why is my fried rice turning soggy?

Usually the rice was too warm, the wok was overcrowded, or the sauces were added in excess. High heat and cooled rice are key here.

How should I store and reheat leftovers?

Refrigerate in an airtight container for up to 2 days. Reheat in a hot pan rather than a microwave if you want the rice drier and the chicken less soft.

Home / Recipes / indo_chinese / Chicken 65 Fried Rice

indo_chineseMediumnon vegetariannut free

Chicken 65 Fried Rice

RATING

4.6/5(137)

TASTE SCORE

9/10

Spicy fried rice tossed with crisp Chicken 65, soft scrambled egg, and plenty of garlic, curry leaves, and peppers. It brings together the bold punch of a favorite starter and the comfort of wok-tossed rice in one satisfying dish.

PREP

25m

COOK

30m

SERVES

1 KATORI

600 cal

SERVINGS

METHOD · 8 STEPS

boil · ~20 min
Cook and cool the rice.
1.Bring water to a boil in a pot.
2.Add basmati rice and salt, then cook until the grains are just tender.
3.Drain any excess water if needed and spread the rice on a plate or tray.
4.Cool completely so the grains stay separate for frying.
TIPCold or fully cooled rice gives the best fried rice texture and keeps the grains from breaking.
mix · ~15 min
Marinate the chicken.
1.Add chicken breast, yogurt, ginger-garlic paste, red chili powder, turmeric powder, black pepper, coriander powder, garam masala, lemon juice, cornflour, rice flour, and salt to a bowl.
2.Mix well until every piece is coated evenly.
3.Set aside for the flavors to soak in.
fry · ~15 min
Fry the Chicken 65.
1.Heat oil for frying in a kadai over medium heat.
2.Slide in the marinated chicken pieces in batches without crowding the pan.
3.Fry until crisp outside and cooked through, about 5 to 6 minutes per batch.
4.Lift out and drain briefly before keeping aside.
TIPFry on medium heat so the coating turns crisp while the chicken cooks through.
saute · ~2 min
Scramble the eggs.
Heat 1 tsp from the stir-frying oil in a wok or wide pan, add the eggs, and scramble gently until just set. Remove to a plate.
saute · ~5 min
Cook the aromatics and vegetables.
1.Add the remaining oil to the same wok.
2.Add garlic, ginger, green chili, and curry leaves, then sauté until fragrant.
3.Add onion, spring onion whites, and bell pepper.
4.Cook on high heat until the onion softens slightly but the vegetables still keep a little bite.
saute · ~1 min
Season the wok.
Add soy sauce, red chili sauce, tomato ketchup, black pepper, red chili powder, and salt. Toss quickly for 20 to 30 seconds so the sauces coat the vegetables evenly.
saute · ~4 min
Toss in the rice, egg, and chicken.
1.Add the cooled rice and toss on high heat to coat every grain.
2.Add the scrambled egg and fried chicken pieces.
3.Toss again until the rice is hot and the chicken is mixed through evenly.
4.Finish with the spring onion greens.
TIPUse high heat and quick tossing here to keep the rice smoky and separate.
serve
Serve the Chicken 65 Fried Rice hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cool the rice fully on a tray before frying; even slightly warm rice will clump and turn mushy in the wok.
2
Marinate the chicken until the cornflour and rice flour form a tacky coating so the Chicken 65 stays crisp after tossing.
3
Fry chicken in small batches and keep the oil at medium heat; overcrowding makes the coating soggy instead of crunchy.
4
Add the fried chicken only at the end and toss briefly so the crust does not soften too much in the sauces.
5
Cook the onion and bell pepper just until slightly tender; their bite balances the soft egg and rice.
6
Taste after adding soy sauce and chili sauce before adding extra salt, since the sauces already bring salinity.
7
If making ahead, store the fried chicken separate from the rice and combine only when reheating for the best texture.