Using fragrant seasonings and spices, delicate chicken, fluffy rice, and a variety of savory veggies are stir-fried combined to create the delectable dish known as chicken triple fried rice. The special method of triple frying the rice, which yields a crispy and somewhat chewy texture that perfectly complements the tender chicken and crunchy vegetables, is what distinguishes this dish from others.
The dish typically includes diced chicken, carrots, peas, onions, and garlic, all sautéed together in a wok with eggs, soy sauce, and a variety of spices and seasonings such as ginger, sesame oil, and white pepper. The rice is cooked separately before being triple-fried, which involves first frying it with some oil, then spreading it out on a plate to cool, and then frying it two more times until it is crispy and golden brown.
The dish is filled with taste and texture and is hearty and fulfilling. It is a fantastic alternative for a weeknight dinner because it is quick and simple to make and can be altered to fit personal preferences. This adaptable dish is guaranteed to become a standard in your recipe collection, whether you enjoy spicy food or prefer a milder flavour.
Is chicken triple-fried rice a healthy option?
The nutritional content of chicken triple fried rice can vary depending on the specific ingredients and preparation method used. However, in general, fried rice dishes tend to be high in calories, sodium, and fat.
The use of fried chicken in the dish adds additional calories and fat, and the triple frying process may increase the amount of oil absorbed by the chicken. Additionally, the sauce used in the dish can be high in sodium and sugar.
Overall, while chicken triple fried rice can be a tasty meal option, it may not be the healthiest choice due to its high calorie and fat content. If you are looking for a healthier option, you may want to consider grilled or baked chicken served with brown rice or a vegetable stir-fry.
How to Make Chicken Triple Fried Rice Step by Step:
1. Let’s see how Triple Schezwan Rice is made. For Chilli Paste, I have deseeded & soaked 20-25 red chilies in hot water for 1/2 an hour. You can see that they are nicely soaked.
2. Add these chilies in a mixer grinding jar, add some water & prepare a smooth fine paste. You can see that I’ve prepared a fine paste.
3. Now, heat a pan on a high flame nicely. Add 1/3rd cup oil to this pan. Oil will be slightly higher. Once the oil is hot, then add the chili paste which we just made, & while stirring, cook it on a medium-high flame, until the color of this paste becomes deeper & darker, & its texture will become more granular & crumbly. Cook this paste nicely until you get that texture.
4. Â After about 8-9 minutes of cooking this paste, the color & texture has changed. which means that our paste is nicely cooked. At this stage, add 1 tbsp of vinegar, which acts as a preservative, Mix the vinegar nicely & you can see that our homemade red chili paste is ready.
5. Here, I’ve taken 350 grams of chicken breast, you can also use chicken thigh. I’ve cut them into pieces, you can even shred them or cut them into long pieces. To this add salt to taste, a pinch of black pepper powder, 2 tsp ginger-garlic paste, tsp light soy sauce, & add 1 tbsp homemade red chili paste. Now, mix everything using your hands, and make sure you clean your hands before doing it.
6. Once you have mixed properly then add the white of 1 egg to it. After adding the egg white, add 3 tbsp of corn starch. Now, apply corn starch & egg white to the chicken nicely. It should have a thin coating over the chicken. It shouldn’t be like a batter coating, The chicken with a thin coating tastes good. This is how the coating should be.
7. I’ve heated oil in a pan at 170 degree Celsius, meaning the oil is hot. We have to fry the chicken on high heat.
8. Once the oil is hot, add the chicken slowly, Coz it’s chicken breast, it’ll cook quickly. Keep in mind, once the batter solidifies, the chicken holds it’s structure, just within 3-4 minutes, this chicken will be perfectly fried, If you are taking chicken thigh then it might take a little longer, & fry it on a medium flame.
9. Once the chicken is fried, take it out of the oil, & take it out in a sieve to remove excess oil, & similarly fry the rest of the chicken too.
10. Once fried, I’m taking out some pieces of the fried chicken. Take them out on a chopping board & roughly cut them. We will use this chopped fried chicken in the fried rice, so keep it aside. & we will use the rest of the chicken in the gravy.
11. To make the gravy, heat the wok on a high flame nicely, Now, add 2 tbsp oil to it, 3 tbsp chopped garlic, 1 tbsp chopped ginger, some spring onion bulbs, & add 1 chopped green chilli. Sauté the ginger-garlic on high flame for 1 minute. Now, to this add 1 tsp light soy sauce, 3 tbsp ketchup, 2 tbsp red chilli sauce, 1 tsp vinegar, a paste of 1-2 green chillies for spiciness, 2 tbsp coriander stems, 1 pinch white pepper powder, & add salt to taste & stir well.
12. Now, add 2 tbsp homemade red chili paste & stir it well. Then you have to add hot water or chicken stock to this. Add the amount of gravy that you need. I have added about 0.5 lt water. Stir it well & bring it to a boil.
13. Once it comes to a boil than to thicken this gravy we have to make a cornstarch slurry. So, in a bowl take 1 tbsp cornstarch, & add 2 tbsp water & mix it well. Now, add this slurry slowly & gradually & continue to cook it until the gravy thickens.
14. Now, I have shredded half the small cabbage & added it to this. added, juliennes of 1 carrot, & have cut juliennes of 1 capsicum & added. along with that some spring onion, & add the fried chicken.
15.Now cook everything for 2-3 minutes, on the high flame while stirring. Once you have cooked it for 2-3 minutes, add some spring onion greens on top, & you can see that our Schezwan-style chicken gravy is ready.
16. Now, let’s see how to cook these rice & noodles in Schezwan style for this recipe. Heat a wok nicely. Once hot, then add 2 tbsp of oil. Now, add 2 tbsp of chopped garlic, and 1 tsp chopped ginger, Add some spring onions & cook them for just 1 minute. Now, to this add 1/3rd cup chopped cabbage, 1/3rd cup chopped carrots, & add 1/3rd cup chopped French beans & toss for 1 minute on high flame.
17. Once you have cooked your vegetables, take them aside a little bit, Now, nicely beat an egg into a bowl, Once whisked, add the egg in between. Let the egg set a bit & once set try to break it into small pieces like this & mix, & mix it with all the vegetables.
18. Now, I’m adding cooked Seal Basmati rice to it. I cooked 1 cup of rice, which has become 4 cups of cooked rice. I’ve coiled & added 100 grams of noodles, as in half a packet. 1 tsp light soy sauce, 1 tsp vinegar, 1 tsp ketchup, a paste of green chilies, 2 tbsp homemade red chili paste,8:40a pinch of sugar, a pinch of white pepper, & add salt to taste.
19. Now, stir everything well & cook everything on high flame for 2-3 minutes. Once you have cooked the rice, then in the end add spring onion greens, & add our chopped chicken as well. & mix everything well. & you can see that our rice & noodles are ready.
How do you keep the rice from sticking together?
To keep the rice from sticking together when making fried rice, it is important to start with cooked rice that has been cooled and separated. Freshly cooked rice is more likely to clump together when stir-fried, so it is best to use leftover rice that has been refrigerated overnight or cooked earlier in the day and allowed to cool completely.
Here are some tips to prevent the rice from sticking together when making fried rice:
Fluff the rice: Before using the rice, fluff it with a fork or chopsticks to separate the grains.
Use high heat: Make sure the pan or wok is very hot before adding the rice. This will help prevent the rice from becoming mushy and sticking together.
Add oil: Add a small amount of oil to the pan before adding the rice. This will help lubricate the grains and prevent them from sticking together.
Stir frequently: Continuously stir and toss the rice while cooking to prevent it from clumping together.
Use a non-stick pan: If possible, use a non-stick pan or wok to make it easier to stir and prevent sticking.
By following these tips, you can create a flavorful and fluffy fried rice dish with separate grains that don’t stick together.
Chicken Triple Fried Rice nutritional value
The nutritional value of Chicken Triple Fried Rice can vary depending on the specific ingredients and preparation method used. However, here is an approximate nutritional breakdown for a typical serving of chicken triple fried rice:
- Calories: 900-1000 calories
- Fat: 40-50 grams
- Carbohydrates: 100-120 grams
- Protein: 30-40 grams
- Sodium: 2000-3000 milligrams
Please note that these values are approximate and may vary depending on the specific recipe and serving size. Additionally, the nutritional content can be affected by the type of cooking oil, the amount of sauce used, and other ingredients added to the dish.
How do you keep the rice from sticking together?
Chicken Triple Fried Rice | chicken triple rice | chicken triple schezwan fried rice
Equipment
- 1 cooking spud
- 1 Knife
- 1 One nonstick frying pan
- 1 Bowl
- 1 Saucepan
- 1 Spider spatula
Ingredients
For making red chilli paste
- 20-25 PIECE KASHMIRI RED CHILLI (DESEEDED & SOAKED)
- AS REQUIRED WATER
- â…“ CUP OIL
- 1 PINCH SALT
- 1 TBSP VINEGAR
For making fried chicken
- 350 GRAMS CHICKEN (BREAST)
- TO TASTE SALT
- 1 PINCH BLACK PEPPER POWDER
- 2 TBSP GINGER GARLIC PASTE
- 1 TBSP LIGHT SOY SAUCE
- 1 TBSP HOMEMADE RED CHILLI PASTE
- 1 PIECE EGG
- 3 TBSP CORN FLOUR
For making gravy
- 2 TBSP OIL
- 3 TBSP GARLIC (CHOPPED)
- 1 TBSP GINGER (CHOPPED)
- 1 HANDFUL SPRING ONION BULBS
- 1 PIECE GREEN CHILLI (CHOPPED)
- 1 TBSP LIGHT SOY SAUCE
- 3 TBSP KETCHUP
- 2 TBSP RED CHILLI SAUCE
- 1 TBSP VINEGAR
- 1-2 PIECE GREEN CHILLI PASTE
- 2 TBSP CORIANDER STEMS (CHOPPED)
- 1 PINCH WHITE PEPPER POWDER
- SALT
- 2 TBSP HOMEMADE RED CHILLI PASTE
- REQUIRED HOT WATER/ CHICKEN STOCK
- 1 TBSP CORN FLOUR
- 2 TBSP WATER
- ½ PIECE CABBAGE SMALL SIZED (JULIENNE)
- 1 PIECE CARROT (JULIENNE)
- 1 PIECE CAPSICUM (JULIENNE)
- 1 HANDFUL SPRING ONION
- 1 HANDFUL SPRING ONION GREENS
For Making Schezwan Rice
- 2 TBSP OIL
- 2 TBSP GARLIC (CHOPPED)
- 1 TBSP GINGER (CHOPPED)
- 1 HANDFUL SPRING ONION (CHOPPED)
- â…“ CUP CABBAGE (CHOPPED)
- â…“ CUP CARROT (CHOPPED)
- â…“ CUP FRENCH BEANS (CHOPPED)
- 1 PIECE EGG
- 4 CUP SELA BASMATI RICE
- 100 GRAMS BOILED NOODLES
- 1 TBSP LIGHT SOY SAUCE
- 1 TBSP VINEGAR
- 1 TBSP KETCHUP
- 1 PIECE GREEN CHILLI PASTE
- 1 TBSP HOMEMADE RED CHILLI PASTE
- 1 PINCH SUGAR
- 1 PINCH WHITE PEPPER POWDER
- 1 HANDFUL SPRING ONION GREENS (CHOPPED)
Instructions
- Let's see how Triple Schezwan Rice is made. For Chilli Paste, I have deseeded & soaked 20-25 red chilies in hot water for 1/2 an hour. You can see that they are nicely soaked.
- Add these chilies in a mixer grinding jar, add some water & prepare a smooth fine paste. You can see that I've prepared a fine paste.
- Now, heat a pan on a high flame nicely. Add 1/3rd cup oil to this pan. Oil will be slightly higher. Once the oil is hot, then add the chili paste which we just made, & while stirring, cook it on a medium-high flame, until the color of this paste becomes deeper & darker, & its texture will become more granular & crumbly. Cook this paste nicely until you get that texture.
- Â After about 8-9 minutes of cooking this paste, the color & texture has changed. which means that our paste is nicely cooked. At this stage, add 1 tbsp of vinegar, which acts as a preservative, Mix the vinegar nicely & you can see that our homemade red chili paste is ready.
- Here, I've taken 350 grams of chicken breast, you can also use chicken thigh. I've cut them into pieces, you can even shred them or cut them into long pieces. To this add salt to taste, a pinch of black pepper powder, 2 tsp ginger-garlic paste, tsp light soy sauce, & add 1 tbsp homemade red chili paste. Now, mix everything using your hands, and make sure you clean your hands before doing it.
- Once you have mixed properly then add the white of 1 egg to it. After adding the egg white, add 3 tbsp of cornstarch. Now, apply corn starch & egg white to the chicken nicely. It should have a thin coating over the chicken. It shouldn't be like a batter coating, The chicken with a thin coating tastes good. This is how the coating should be.
- I've heated oil in a pan at 170 degree Celsius, meaning the oil is hot. We have to fry the chicken on high heat.
- Once the oil is hot, add the chicken slowly, Coz it's chicken breast, it'll cook quickly. Keep in mind, once the batter solidifies, the chicken holds it's structure, just within 3-4 minutes, this chicken will be perfectly fried, If you are taking chicken thigh then it might take a little longer, & fry it on a medium flame.
- Once the chicken is fried, take it out of the oil, & take it out in a sieve to remove excess oil, & similarly fry the rest of the chicken too.
- Once fried, I'm taking out some pieces of the fried chicken. Take them out on a chopping board & roughly cut them. We will use this chopped fried chicken in the fried rice, so keep it aside. & we will use the rest of the chicken in the gravy.
- To make the gravy, heat the wok on a high flame nicely, Now, add 2 tbsp oil to it, 3 tbsp chopped garlic, 1 tbsp chopped ginger, some spring onion bulbs, & add 1 chopped green chilli. Sauté the ginger-garlic on high flame for 1 minute. Now, to this add 1 tsp light soy sauce, 3 tbsp ketchup, 2 tbsp red chilli sauce, 1 tsp vinegar, a paste of 1-2 green chillies for spiciness, 2 tbsp coriander stems, 1 pinch white pepper powder, & add salt to taste & stir well.
- Now, add 2 tbsp homemade red chili paste & stir it well. Then you have to add hot water or chicken stock to this. Add the amount of gravy that you need. I have added about 0.5 lt water. Stir it well & bring it to a boil.
- Once it comes to a boil than to thicken this gravy we have to make a cornstarch slurry. So, in a bowl take 1 tbsp cornstarch, & add 2 tbsp water & mix it well. Now, add this slurry slowly & gradually & continue to cook it until the gravy thickens.
- Now, I have shredded half small cabbage & added it to this. added, juliennes of 1 carrot, & have cut juliennes of 1 capsicum & added. along with that some spring onion, & add the fried chicken.
- Now, I have shredded half small cabbage & added it to this. added, juliennes of 1 carrot, & have cut juliennes of 1 capsicum & added. along with that some spring onion, & add the fried chicken.
- Now cook everything for 2-3 minutes, on the high flame while stirring. Once you have cooked it for 2-3 minutes, add some spring onion greens on top, & you can see that our Schezwan-style chicken gravy is ready.
- Now, let's see how to cook these rice & noodles in Schezwan style for this recipe. Heat a wok nicely. Once hot, then add 2 tbsp of oil. Now, add 2 tbsp of chopped garlic, and 1 tsp chopped ginger, Add some spring onions & cook them for just 1 minute. Now, to this add 1/3rd cup chopped cabbage, 1/3rd cup chopped carrots, & add 1/3rd cup chopped French beans & toss for 1 minute on high flame.
- Once you have cooked your vegetables, take them aside a little bit, Now, nicely beat an egg into a bowl, Once whisked, add the egg in between. Let the egg set a bit & once set try to break it into small pieces like this & mix, & mix it with all the vegetables.
- Now, I'm adding cooked Seal Basmati rice to it. I cooked 1 cup of rice, which has become 4 cups of cooked rice. I've coiled & added 100 grams of noodles, as in half a packet. 1 tsp light soy sauce, 1 tsp vinegar, 1 tsp ketchup, a paste of green chilies, 2 tbsp homemade red chili paste,8:40a pinch of sugar, a pinch of white pepper, & add salt to taste.
- Now, stir everything well & cook everything on high flame for 2-3 minutes. Once you have cooked the rice, then in the end add spring onion greens, & add our chopped chicken as well. & mix everything well. & you can see that our rice & noodles are ready.
Video
Notes
- Use cold, cooked rice: Fried rice turns out best when you use cold, cooked rice that has been refrigerated overnight. This helps to prevent the rice from becoming mushy or sticky when it's fried.
- Use a wok or a large skillet: A wok or a large skillet with high sides is ideal for making fried rice as it allows you to stir-fry the ingredients quickly and evenly.
- Cook the chicken first: Cook the chicken separately before adding it to the fried rice. This ensures that it's fully cooked and retains its moisture.
- Preheat the wok or skillet: Heat the wok or skillet over high heat before adding the oil. This ensures that the oil is hot enough to quickly cook the ingredients without sticking to the pan.
- Add the aromatics: Add minced garlic, ginger, and sliced onions to the hot oil and stir-fry for a few seconds until fragrant.
- Add the vegetables: Add diced carrots, bell peppers, and any other vegetables you like to the wok and stir-fry for a few minutes until slightly tender.
- Add the rice: Add the cold, cooked rice to the wok and stir-fry for a few minutes until heated through.
- Add the sauces: Add Schezwan sauce, soy sauce, and any other seasonings you like to the wok and stir-fry until everything is evenly coated.
- Add the chicken: Add the cooked chicken to the wok and stir-fry for a few more minutes until everything is well combined and heated through.
- Serve hot: Garnish with chopped scallions and serve the Chicken Triple Schezwan Fried Rice hot.
1. Is chicken triple fried rice gluten-free?
ANS: Chicken triple fried rice may or may not be gluten-free depending on the specific ingredients and preparation method used.
The traditional recipe for fried rice typically includes soy sauce, which is usually made from wheat and therefore contains gluten. Additionally, some brands of chicken broth, oyster sauce, and other sauces used in the dish may also contain gluten.
2. What is the origin of chicken triple fried rice?
ANS: The origin of chicken triple fried rice is unclear and there is no definitive information about its history. However, fried rice dishes are thought to have originated in China over a thousand years ago, and have since spread throughout Asia and beyond.
Fried rice dishes typically consist of cooked rice that has been stir-fried with various vegetables, meats, and sauces. Triple-fried rice, as the name suggests, involves frying the chicken three times in order to create a crispy exterior.
