Holy Shit ! Chicken Fried Rice

I am back after a long hiatus. Spent the better part of last year reading quite a lot and cooking too but never had much time to blog. Fried rice inspired by Kylie Kwong’s recipe.


Holy Shit ! Chicken Fried Rice


Cooked short  grained rice : 2 cups ( Preferably one day old )

Carrot : 1, chopped finely

Green bell pepper : 1, medium chopped finely

Red cabbage : 1/2 , small sized chopped finely

Yellow bell pepper : 1, medium chopped finely

Onion: 1/2, chopped finely

Garlic : 6 cloves, chopped finely

Ginger : 1/2 inch, chopped finely

Red and green chili: 1 each, chopped

Chicken : 1/2 cup, diced into bite sized

Egg: 1

Oil: For frying


Cracked black pepper

Soy sauce : 1 tsp

Rice wine vinegar : 2 tsp


In a hot wok heat some oil and when it begins to shimmer on the surface crack the egg and put it in the wok. Scramble it and cook it till the eggs are done. Cut the fried egg in smaller pieces and set it aside from the wok. Clean the wok and add some more oil. To this add the garlic,ginger and onion. Saute for two minutes until the onion turns translucent. To this add the chicken pieces and fry at medium heat. When the chicken is beginning to change its color and harden you know it is done.

Next add all the vegetables to it and stir fry. Add soy sauce and vinegar and season well. Increase the flame to high and fry until the carrots are cooked but firm. Add the fried eggs and chicken to the mix and stir.  Add the cooked rice to it and cook for three more minutes.

Serve with Tso’s chicken or orange chicken. But you can just finish it up without a side dish. It is that good !

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Kung Pao Noodles

Who would have thought peanuts and chicken would become one of the most famous take-out stars of Chinese-American culinary fusions and Kung Pao rules for that matter. The authentic Sichuan Kung Pao Chicken (宫保鸡丁) or Gong Bao Ji Ding made with mouth-numbing Sichuan peppercorns has been heavily improvised (modernized would be the correct term here) by adding vegetables,sweet sauces,other condiments,nuts etc. catering to tastes of different people from different countries.

I made my own version of Kung Pao noodles sans chicken.The power of peanuts and Sichuan peppercorns.


Kung Pao Noodles


Hokkien noodles: 1 cup,uncooked

Canola oil: 2 tbsp

Dark soy sauce: 1 tsp

Light soy sauce: 1/2 tbsp

Green onion: 1 medium,sliced

Green bell pepper: 1 medium, julienned

Dried red chillis: 2,halved

Fresh ginger: 1/2 inch, julienned

Garlic : 2 cloves,chopped finely

Scallion: 1 stalk,chopped

Sugar: 1/2 tsp

Black vinegar: 1 tsp

Peanuts: 2 tbsp(I used plain peanuts,but you can always used roasted)

Salt (adjust the salt keeping in mind the soy sauces you are adding)



Boil the noodles in a pot of water as per packet instructions,drain and keep them aside .For the sauce mix both the soy sauces,sugar,salt and vinegar and whisk until the sugar is dissolved. In a wok put one tablespoon of oil and add the red chillies to it.When they start to give away the aroma take out the chillies and put it on a kitchen tissue to soak the excess oil.To the hot wok add the rest of the oil and to it add the ginger,garlic,onion and bell pepper.Stir fry until they are tender yet crunchy.To this add the boiled noodles and mix well.Add the sauce and fried red chillies to it and stir well.When the sauce coats the noodles add the peanuts and mix.The sauce should coat the peanuts and noodles evenly. Take out the noodles from the wok and divide in serving bowls.Sprinkle scallions and peanuts on top and serve hot.

I like eggs with almost everything.So I had a crisp fried egg as a side with the fiery noodles.

CHILLI ALERT: Try not to crush the red chillies while cooking.

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My Stir-Fried Hokkien Noodles

I adore Kylie Kwong’s recipes and her style of cooking.It is quick,fresh,authentic and absolutely delightful.So this is my version of Hokkien noodles.Since Dad is a vegetarian so I made this veg version of the noodles.

My Stir-Fried Hokkien Noodles



500 g Fresh Hokkien noodles
2tbsp Vegetable oil
2 Small Red Onions,sliced
1tbsp Dark Soy sauce
1tbsp Light Soy sauce
1 tsp Cornflour
1 Medium sized Carrot ,cut into julienne
1 Medium Red bell pepper julienne
1 Large Tomato diced
Dash of Sesame oil
1/2 tsp Fruit vinegar
2 tbsp Water
Salt to taste
1 Sprig of Coriander leaves
1 tsp Black pepper powder



Blanch noodles in boiling salted water until ‘al dente’ — about 4 minutes. Drain, refresh in cold water, then thoroughly drain again.
Heat oil in a hot wok until the surface seems to shimmer slightly, then stir-fry onion,red bell pepper and carrot and stir-fry till carrots are tender.Mix the cornflour in 2 tbsp water and pour.Add both the soy sauces,diced tomato,salt,sesame oil,vinegar and fry.
Finally, add noodles, stir-fry for about 2 minutes and when they are just cooked through season with black pepper. Arrange in bowls and serve immediately.Tiny leaves of coriander to garnish.


I bought these Hokkien noodles from a small grocery store in Nepal while I was travelling through Darjeeling this year in summers.They are locally made.