How to make Chicken Triple Fried Rice -

Popular amongst the youngsters, this Chinese delicacy is thoroughly enjoyed by the elders too.- Here is a recipe of a lip smacking dish, learn how to make Chicken Triple Fried Rice. Popular indo chinese and street food of india. ... with store bought too. moreover this recipe is an adaptation to chicken schezwan fried rice by skipping the deep fried chicken meat for vegetarian lovers.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Cooked rice (पके हुए चावल)

Cuisine : Chinese

Course : Rice

For more recipes related to Chicken Triple Fried Rice checkout Chicken Pulao, Chicken Fried Rice, Chicken Pulao, Chicken Biryani . You can also find more Rice recipes like Ginger Imli Chutney Pulao Sindhi Biryani - SK Khazana Spicy Sprout Rice Nasi Goreng

Chicken Triple Fried Rice

Chicken Triple Fried Rice Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 21-25 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chicken Triple Fried Rice Recipe

  • Boneless chicken cut into small cubes 250 grams

  • Cooked rice 3 cups

  • Boneless chicken chopped 250 grams

  • Noodles boiled 1 cup

  • Fried noodles ½ cup + For topping

  • Salt to taste

  • Crushed black peppercorns to taste

  • Corn starch 2 tablespoons

  • Oil 4 tablespoons + for deep-frying

  • Ginger chopped 2 tablespoons

  • Garlic chopped 2 tablespoons

  • Dried red chillies 3

  • Onions cut into cubes and layers separated 2 medium

  • Capsicums cut into cubes 1 cup

  • Schezwan sauce ¾ cup + 2-3 tablespoons

  • Tomato ketchup ½ cup

  • Soy sauce 3 teaspoons

  • Spring onion greens chopped 6-7 stalks

  • Vinegar 1 teaspoon

  • Eggs 2


Step 1

Take the chicken in a bowl. Add salt, crushed peppercorns and cornstarch and mix well. Add some water and mix again.

Step 2

Heat sufficient oil in a pan. Deep-fry chicken till golden. Drain on absorbent paper.

Step 3

Heat 2 tablespoons oil in a non-stick wok. Add 1 tablespoon chopped ginger and sauté well. Add 1 tablespoon chopped garlic and sauté again.

Step 4

Halve 2 red chillies and add, mix well. Add onion and peppers and toss on high heat. Cook for 2 minutes.

Step 5

Add ¾ cup schezwan sauce and tomato sauce and toss to mix. Add some water and mix well.

Step 6

Add 2 teaspoons soy sauce, salt and crushed peppercorns and mix well. Cook for 2-3 minutes.

Step 7

Add fried chicken and mix well. Add some of the spring onion greens, mix well and switch off heat. Add ½ teaspoon vinegar and mix well.

Step 8

Halve remaining red chillies.

Step 9

Heat 1 tablespoon oil in a non-stick pan. Break eggs into the pan. Add salt, crushed peppercorns and some spring onion greens, mix well and cook till well scrambled. Transfer onto a plate.

Step 10

Heat 1 tablespoon oil in a non-stick pan. Add red chillies, remaining ginger and remaining garlic, mix and sauté well.

Step 11

Add 2-3 tablespoons schezwan sauce and mix well. Add chopped chicken and toss to mix.

Step 12

Add rice. Roughly chop boiled noodles and add. Toss well.

Step 13

Add salt, crushed peppercorns, remaining soy sauce and remaining vinegar and mix well. Add scrambled egg and mix well. Let it get heated through.

Step 14

Add some more spring onion greens and mix well and switch off heat. Break ½ cup fried noodles and add. Mix well and switch off heat.

Step 15

Fill a small bowl with the prepared fried rice and make a mould on a serving platter. Garnish it with spring onion green strips and dried red chilli strips. Transfer the prepared gravy into a bowl and place it along the rice mould. Top it with fried noodles and some spring onion green strips and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.