Chicken Fried Rice
Prep time
Cook time
Total time
Recipe type: Lunch
Cuisine: Indo-Chinese
  • Cooked basmati rice: 1 large cup
  • Shredded chicken (boiled): ½ cup
  • Egg yolk: 1 cup
  • Finely sliced baby corn: ¼ cup
  • Finely chopped bell peppers: ¼ cup
  • Finely chopped celery stalks: 1 tablespoon
  • Finely chopped spring onions: 2 tablespoons
  • Finely chopped garlic: 2 cloves
  • Finely chopped ginger: ¼ inch
  • Kissan Sweet & Spicy Sauce: 3 tablespoons
  • Soy sauce: 1 teaspoon
  • Salt to taste
  • Pepper to taste
  • Vegetable oil: 2 tablespoons
  1. Heat oil in a pan. Add ginger, garlic, celery and the whites of the spring onions. Saute until soft.
  2. Add the baby corn and bell peppers, saute until the baby corn changes colour.
  3. Meanwhile, beat the egg with salt and pepper in a mixing bowl. Add this to the pan and scramble quickly.
  4. Add the chicken, soy sauce and Kissan Sweet & Spicy Sauce and mix well.
  5. Tip in the rice and toss well. Finish with a sprinkling of the spring onion greens.
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