Sunday, January 10, 2016



                  Firstly let me share you a great tip for the perfect fried rice,  use the cold left over rice or refrigerate the cooked rice for 6 hours before using it for fried rice.  For sure, you will get the perfect restaurant style fried rice.
               Thai fried rice is a  variety fried rice of Thai cuisine and gets its unique flavor from the fish sauce and the oyster sauce which are the main ingredients used in this dish. But I added soy sauce too along with these two sauces and it tastes yummy. This is the classic version and not the spicy Thai fried rice.

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ayeshas kitchen ayesha farah Chicken fried rice thai style kerala rice recipes chicken recipes

Chicken fried rice thai style kerala rice recipes chicken recipes ayeshas kitchen ayesha farah


Chicken breast     - cut into 1-inch cubes( half a cup)
Pepper powder    - 2 tsp
Cooked brown rice/basmati rice - 3 cups ( how to cook rice for fried rice)
Onion                  - 1, chopped finely
Garlic                  - 3 cloves, minced finely
Egg                      - 1, beaten
Soy sauce             - 4 tsp
Oyster sauce         - 1 tbsp
Fish sauce             - 2 tsp
Carrot                    - finely chopped or thinly sliced (3 tbsp) 
French beans         - finely chopped (3 tbsp)


  • Heat a wok on a high flame. Meanwhile, season the chicken cubes with pepper and a pinch salt.  Add 2 tbsp of oil to the wok and when hot add the chicken cubes. Cook on a high flame until golden and once done keep it aside.  
  • In the same wok, cook the eggs until done and set aside.
  • Now add  2 tbsp of oil to the wok and saute onion, garlic, vegetables for 3 minutes.
  • Then add the cooked rice and stir well. Cook for 2 minutes.
  • Combine the three sauces in a bowl and add it to the rice and continue stirring for few minutes. Check for salt.
  • Now add the cubed or shredded chicken pieces and egg pieces to it.
  • Stir well. Serve hot.

1 comment:

Gane said...

Wow this recipie is amazing and no one would never miss to add pepper masala to the preparation

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