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Ingredients – AS PER 60 GRAM

3⁄4 cup finely chopped onion

2.5 tablespoons oil
1 egg, lightly beaten (or more eggs if you like)

2 tbsp soya sauce

3 drops sesame oil
8 ounces chicken, chopped1⁄2 cup finely chopped carrot

1⁄2 cup frozen peas, thawed

4 cups cold cooked rice, grains separated (preferably medium-long grain)

4 green onions, chopped

2 cups bean sprouts


  • Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
  • Allow the wok to cool slightly.
  • Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
  • Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
  • Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
  • Add Zauk Basmati rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
  • Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
  • Set out additional soy sauce on the table, if desired.


  • Long grain white rice is the best to use as it holds its shape and stays separate when stir-fried.
  • To prevent the rice from becoming super sticky when stir-frying, wash it with cool water. Rinsing washes away the residual starches on the surface of the grain that could cause sticking.
  • Washing the rice is complete when the water changes from opaque white to transparent.
  • The key to preventing excessive clumping and sticking in the pan is to allow the rice to cool before using it.
  • For frying the rice: Usecast iron wok or a large nonstick skillet to fry the rice. The rounded shape heats the bottom and side of the pan for better browning and quicker cooking. Many people think fried rice gets all of its flavors from the sauce, but it starts with cooking in oil first before adding other ingredients.
  • Allowing the rice to lightly brown in the hot wok adds flavor to the surface of the grains. This process takes about 5 minutes, stirring every 30-seconds.