Indo Chinese Fried Rice (Basmati Fried Rice)

Ingredients

• 230 g (1¼ cups)aged long-grain basmati rice
• 1.66 litres (7 cups)water
• 15 ml (1 tbsp)sea salt
• 15 ml (1 tbsp)neutral oil
• 5 ml (1 tsp)distilled white vinegar or lemon juice
• 7.5–10 ml (1½–2 tsp)oyster sauce
• 5 ml (1 tsp)chilli garlic sauce
• 2.5 ml (½ tsp)all-purpose soy sauce
• 1.25 ml (¼ tsp)sesame oil
• 1egg
• 0.6 ml (⅛ tsp)sea salt
• 0.6 ml (⅛ tsp)black pepper
• 50 ml (3 tbsp + 1 tsp)neutral oil, such as avocado oil
• 4 clovesgarlic, finely chopped or crushed
• 1.3 cm (½ inch)ginger, finely chopped or crushed
• 170 g (6 oz)chicken breast, cut into bite-sized pieces about 8 mm thick
• 5 ml (1 tsp)soy sauce
• 5 ml (1 tsp)chicken powder, or 2 tsp (9 g) MSG
• 2.5 ml (½ tsp)ground black pepper
• 1.25 ml (¼ tsp)ground white pepper
• 1.25 ml (¼ tsp)sea salt
• About 105 g (1½ cups)green cabbage, thinly sliced into 2.5–5 cm strips
• About 75 g (½ cup), measured frozengreen peas, thawed
• About 65 g (½ cup)carrot, peeled and diced into 6 mm cubes
• 2green onions, finely chopped or thinly sliced; reserve some green parts for garnish

Instructions

1. 1

   Cook the rice

   Bring 1.66 litres (7 cups) of water to the boil in a medium saucepan over high heat; cover the pan to speed this up if you like. Stir in the salt, 15 ml (1 tbsp) oil and vinegar or lemon juice. Drain the rice, add it to the pan and bring the water back to the boil. Boil for 10 minutes, until the grains are cooked and tender but not mushy. Drain in a large colander and fluff with a rice paddle to separate the grains; if you do not have a large colander, spread the rice on a tray. Set aside.

2. 2

   Mix the sauce

   Combine the oyster sauce, chilli garlic sauce, ½ tsp soy sauce and sesame oil in a small bowl. Set aside.

3. 3

   Whisk the egg

   In another small bowl, whisk the egg with ⅛ tsp sea salt and ⅛ tsp black pepper.

4. 4

   Cook the egg

   Heat 1 tsp of the oil in a large non-stick wok or pan over medium heat, swirling to coat the base. Pour in the egg and spread it across the pan. Cook for about 30 seconds, until the underside has a few light golden patches, then flip with a large spatula and cook for about 10 seconds more, until set. Remove, cut into strips about 1 cm by 2.5 cm and set aside.

5. 5

   Stir-fry chicken

   Add the remaining 50 ml (3 tbsp) oil to the same wok. Stir-fry the garlic and ginger for 10 seconds, until fragrant. Add the chicken and turn the heat to high. Season with the 1 tsp soy sauce, chicken powder or MSG, black pepper, white pepper and ¼ tsp sea salt. Cook for 1–2 minutes, until the chicken changes from pink to white. Add the cabbage, peas, carrot and green onions, then stir-fry for 2–3 minutes, until the vegetables are just tender but remain bright and crunchy.

6. 6

   Toss and serve

   Add the cooked rice and the sauce. Use two rubber spatulas or rice paddles to lift and toss everything together gently without breaking the grains; mix for about 1 minute, until evenly combined. Turn off the heat, add the cooked egg and reserved green onion, and toss to combine. Serve hot alongside an Indo-Chinese main dish.

What is Indo-Chinese fried rice?

Indo-Chinese cooking grew from the meeting of Chinese culinary traditions and Indian ingredients and tastes, especially in communities in Kolkata. Fried rice in this style often pairs rice with vegetables, egg and a savoury, spicy sauce.

This version uses long-grain basmati and a small blend of oyster sauce, chilli garlic sauce, soy and sesame oil. Chicken, egg and vegetables make it a substantial one-pan meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 447 calories, 17g protein, 54g carbs, 18g fat.

The rice supplies most of the carbohydrates, while the oil, egg and sauces contribute much of the fat. Chicken and egg provide protein, with further amounts from the rice and vegetables. For a more balanced plate, serve a portion with extra vegetables or a vegetable-led side.

Why cook the rice separately?

Rice cooked in plenty of water is easy to drain, and the vinegar or lemon juice is included in the original cooking method. The target texture is fully cooked and tender, but firm enough to withstand tossing in the wok.

Spread or fluff the drained rice so it does not sit in a clump while you prepare the rest. Day-old cooked rice can also be used, as the recipe description suggests.

Build the sauce carefully

Sauce balance: oyster sauce brings savoury depth, chilli garlic sauce adds heat, and soy sauce and sesame oil round out the flavour. Mix them together before you start stir-frying so they can be added quickly.

Saltiness: the recipe seasons both the rice water and the chicken, and the sauces also contribute salt. Measure the listed amounts rather than adding extra seasoning before tasting.

Keep the egg tender

Cook the whisked egg as a thin layer and remove it as soon as it is set. Cutting it into strips before adding it back at the end helps it stay distinct rather than breaking up through the rice.

A wide non-stick wok or pan gives the egg room to cook evenly. Swirl the oil over the base before pouring it in.

Use high heat for the stir-fry

Chicken first: give the aromatics just 10 seconds in the oil, then add the chicken and raise the heat. The small pieces cook quickly; the method uses the change from pink to white as its cue.

Vegetables next: cabbage, peas, carrot and green onion need only 2–3 minutes. Keep them bright and slightly crunchy, then toss the rice gently for about 1 minute so the grains stay intact.

Plan the timing

The stated total time is 60 minutes, including preparation of the rice. Once the rice is cooked and drained, the stir-fry itself moves quickly, so have the sauce, egg and vegetables ready before the wok gets hot.

For a quicker start, use cooked rice, including day-old rice, as the recipe description suggests. Thaw the peas and prepare the chicken and vegetables before cooking.

What to serve alongside

The recipe suggests serving the fried rice with an Indo-Chinese main dish. It can also be served on its own as a meal, with the chicken, egg and vegetables already in the pan.

If serving it as part of a larger spread, keep the accompanying dishes simple so the garlic, ginger and chilli in the rice still come through.

Recipe notes & tips

• Prepare and measure the sauce ingredients before heating the wok.
• Use a large colander or spread the rice on a tray to help keep the drained grains separate.
• Cut the chicken into evenly sized, bite-sized pieces so it cooks quickly.
• Thaw the peas before adding them to the pan.
• Reserve some of the green onion tops for the final toss and garnish.
• Use two spatulas or rice paddles to lift and turn the rice without crushing it.

Variations

• Make it vegetarian: Leave out the chicken and use a vegetarian alternative to chicken powder if needed.
• Use frozen vegetables: Swap in a prepared frozen vegetable mix for the cabbage, peas and carrot.
• Use day-old rice: Replace the freshly cooked rice with cooked basmati rice that has been chilled.
• Change the heat: Adjust the amount of chilli garlic sauce to suit your preferred spice level.
• Add more vegetables: Increase the cabbage or carrot while keeping the vegetables in the wok until just tender.
• Use lemon juice: Choose lemon juice instead of distilled white vinegar when cooking the rice.

Common mistakes to avoid

• Overcooking the rice: Boil it for 10 minutes and drain when tender but not mushy.
• Leaving rice in a clump: Drain it well and fluff it or spread it on a tray before stir-frying.
• Cooking the vegetables too long: Stir-fry for 2–3 minutes and stop while they are still vibrant and crunchy.
• Breaking the grains: Lift and toss with spatulas or rice paddles instead of stirring forcefully.
• Adding the egg too early: Return it to the wok after the rice has been mixed, then toss briefly.
• Crowding the pan: Use a large wok or pan so the chicken and vegetables can be stir-fried rather than packed tightly together.

How to store

Cool leftovers promptly, transfer them to a sealed container and refrigerate for up to 2 days. Reheat until steaming hot throughout, stirring as needed; avoid reheating the rice more than once.

Frequently asked questions