My main aim whenever I make this dish - which is often - is not authenticity but comfort. And it always hits its mark. It's yummy, filling and addictive. It's also a great way to use up chicken and rice, two things my house is never short of. My gluten free chicken fried rice with basmati and sweet chilli uses tamari soy sauce but you can use regular soy sauce if gluten doesn't bother you.
Why should I make my fried rice with basmati?
Basmati is typically grown in India. Therefore it's not ususally associated with Chinese fried rice or other east asian or southeast asian variants of the dish which use jasmine rice.
However, basmati and jasmine share a lot of similarities. They are both types of long-grain rice, and both have aromatic qualities which pair well with spice. And in the UK, where Indian food is very popular, basmati is widely available.
Not to mention, it's cheaper! Making it a sensible choice for many of us.
I wouldn't suggest using basmati if I didn't truly think it worked, as texture is the most important aspect of my gluten free chicken fried rice. Which brings us to step one...
Step 1
To get the right consistency for fried rice with basmati (or with any rice, for that matter) that you cook your rice the day before.
If you don't have time to do this, cooking it in the morning and frying it in the evening is almost as good.
For the best consistency, and ease of preparation, always use a rice cooker or steam your rice if you can. However you do it, avoiding soggy rice is a must so be careful not to overcook.
Step 2
Cook your chicken, either on the day before, a couple days before, or right before cooking.
You can even utilise cooked chicken chunks bought frozen from the supermarket. This is actually my favourite method. Just remember to defrost them the day before!
Step 3
Make a paste of equal parts garlic and ginger by either grating, crushing, or finely chopping.
Put some sesame oil in a wok along with a generous helping of cracked black pepper (or chilli, if you prefer). Over a medium heat, tip in half of the paste and fry for around 20 seconds, followed by your chicken chunks.
Fry for just a couple of minutes, stirring occasionally, to coat the chicken, then transfer the contents of the pan onto a plate and set aside.
This is a good time to take your cooked and cooled rice out of the fridge to get it down to room temperature.
Step 4
Crack two medium or large eggs into a bowl.
Over a medium to high heat, cook these with a knob of butter in the same pot you used before until they are almost cooked. Stir constantly as if making scrambled eggs.
The lingering chicken, garlic and ginger flavour will make the eggs super tasty!
Step 5
Wipe down your pan. Alternatively - and this is what I usually do - you can just scoop out as much residue as you can with a wooden spoon.
Then slosh in some sesame oil, the rest of the garlic and ginger and two or more handfuls of stir fry veg.
Step 6
Fry over a high heat for about a minute, stirring through a little tamari soy sauce as you go.
Step 7
Add your rice. Break up as many clumps as possible with a wooden spoon as you go. It will loosen up and become easier to de-clump as it heats.
Then leave it alone on the heat without stirring for about a minute. Stir again and add in some more tamari or regular soy sauce until it reaches your desired colour.
Step 8
Turn off the heat. Add your egg and chicken, followed by a squirt of sriracha and stir.
Step 9
Garnish with spring onions and serve with sweet chilli on the side for your guests to mix in or dollop on top as they please.
And your gluten free chicken fried rice with basmati and sweet chilli is complete!
Enjoy!
