Pakistani
Chicken Fried Rice (Pakistani Style)
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Chicken Fried Rice (Pakistani Style) is Pakistani home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Boil the rinsed rice in plenty of salted water for 8 minutes until just done, drain it, and spread it on a tray to cool and dry. Warm rice turns to paste in the pan.
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Cut the chicken into small strips and toss them with the cornstarch, half the black pepper and a pinch of salt.
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Heat half the oil in a wok until it smokes, fry the chicken 5 minutes until browned, and lift it out.
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Add the rest of the oil, scramble the beaten eggs quickly and push them to the side, then fry the chopped garlic, julienned carrot, shredded cabbage and sliced pepper over the highest heat for 3 minutes. The vegetables should stay crunchy.
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Return the chicken, add the cold rice and toss everything hard for 3 minutes, then season with the ketchup, vinegar, remaining black pepper and salt.
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Fold through the sliced spring onions and chopped green chilies and take it off the heat immediately. This is the home version, built on ketchup and vinegar rather than a restaurant's soy bottle.
Watch how to cook Chicken Fried Rice (Pakistani Style)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Pakistani dinner is a plate rather than a single dish. These are the courses that normally sit beside Chicken Fried Rice (Pakistani Style), read from the same composition Dinejot builds a real meal from.
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The protein alongside
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The cooked vegetable
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Chicken Fried Rice (Pakistani Style) carries eggs. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | Yes | Aloo Gobi ki Sabzi (Potato and Cauliflower) |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 500 kcal
- Protein
- 21 g
- Carbs
- 54 g
- Fat
- 22 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 450 mg
- Saturated fat
- 2 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Chicken Fried Rice (Pakistani Style) takes about 25 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.