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Friday, November 27, 2020

Vegetable Fried Rice and Chinese Chicken Gravy

Fried Rice and Chinese Chicken Recipe by
Vegetable Fried Rice with Chinese Chicken Gravy

If you’re new to my website, welcome to The Hoggerz and I hope that you’re enjoying my reads as much as I enjoy framing my writes.  Else, you’ve followed me for a while, you must be having a fair idea that I follow two opposite menus while I prepare eatables for me and hashim. So, today was the meal that fits on two sides of flavors and they taste spot on when combined together. If you’re looking out for veg as well as non-veg mixture of nutrition than you can try our today’s Chinese special platter, where you can simply end up eating plain vegetable fried rice with Schezwan sauce or with Chinese chicken gravy.

The flavors of Chinese oozing from the chicken bites and the aroma of veggies complements perfectly with the Chinese sauce. Chinese chicken gravy is the simplest Chinese recipe - as it plays around with four main ingredients without any fancy addition of seasonings. Wherein, cooked rice when thrown up with captivating veggies adds an extra touch to the overall dish. Doesn’t it sound easy and interesting at the same time, so without a much ado let’s begin with the makings.

Vegetable Fried Rice and Chinese Chicken Gravy

Preparation Time: 10 minutes

Cooking Time: 45 minutes

Total Time: Less than an hour

Serves: 2 persons


7-8 chicken pieces

1 heaped tablespoon Black pepper powder

½ teaspoon White pepper powder

1 teaspoon Red chili powder, you can adjust the spice later

1 tablespoon Vinegar

2 tablespoons Soya sauce

2 pinches of Sugar, just to give sharpness to the added flavors

4-5 tablespoons Tomato ketchup

¼ teaspoon Salt

2 garlic pods, finely chopped

1 capsicum, cut into squares

1 small onion, cut into squares

2 tablespoons cooking oil

1 cup water

Mixture of 1 tablespoon cornflour + 2-3 tablespoons of water

  • Firstly, take a deep bowl and marinate the chicken pieces by adding 1 heaped tablespoon Black pepper powder, ½ teaspoon White pepper powder, 1 teaspoon Red chili powder, 1 tablespoon Vinegar, 2 tablespoons Soya sauce, 2 pinches of Sugar, 4-5 tablespoons Tomato ketchup and ¼ teaspoon salt. Mix properly and leave it aside for 30 minutes.
  • After 30 minutes, in a pan, heat cooking oil and fry chopped garlic until its rawness vanishes a bit, add chicken marination and fry until chicken changes its color.
  • Once done, add 1 cup of water and cook it covered on low-medium flame until the chicken becomes soft and juicy. We dislike the addition of chicken stock hence I have added water but, if you like – you can swap water with chicken stock.
  • Add chopped capsicum and onion, you can choose other bell peppers as well to add some drama in your dish.
  • Once veggies are half cooked, add cornflour mixture as per the desired thick consistency and allow the recipe to simmer for 4-5 minutes. Turn off the flame and adjust the seasonings. If you like, you can garnish with cilantro or leafy green part of scallions.

Vegetable Fried rice recipe


3 tablespoons cooking oil

2 cups perfectly cooked rice

1 small bowl, grated and finely chopped carrots

1 small bowl, capsicum, chopped lengthwise

Handful of chopped greens of scallion

2 tablespoons soya sauce

1 tablespoon vinegar

1 tablespoon black pepper

¼ teaspoon salt

  • Firstly, in a deep pot, heat cooking oil on high flame, add chopped carrots and capsicum, saute for least 2 minutes.
  • Later, mix cooked rice, 2 tablespoons soya sauce and 1 tablespoon vinegar, stir fry on a high flame and finish off by adding chopped greens of spring onions. You can also twist and turn the dish by adding more veggies like chopped cabbage, white part of spring onions, peas, scrambled eggs or shredded chicken. Enjoy!

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