(a) Rinse ½ kg of basmati rice softly in clean water. Repeat it again to clean it fully and then soak it in a bowl with fresh water. Keep it aside.

(b) Take 250 grams of boneless chicken (chopped into small pieces) in a medium sized bowl.

We need to add the below things to the boneless chicken kept in a bowl.
(a) Add 2 tablespoon of corn flour to the bowl.
(b) Add 1/2 tablespoon of red chili powder.
(c) Add 1/4 tablespoon of coriander powder.
(d) Add a pinch of artificial food colour. (we can skip this if not needed)
(e) Add 3/4 tablespoon of ginger garlic paste.
(f) Add 1/4 tablespoon of iodized salt.
(g) Pour 2 or 3 tablespoon of water.
Now, mix the chicken and other ingredients well with hand so that all the chicken pieces get coated well with corn flour and masala. Keep the bowl aside for now.

Take a big vessel (preferably 5 litre capacity) – pour 2.5 litres of water and boil it.

Pour 300 ml of refined oil in a separate Kadaii (or tawa) in another burner.
Keep the flame in high and once oil is hot – put masala mixed chicken pieces to fry. Take it out once they are tenderly cooked – no need to fry them deeply.
(Tip: once the chicken pieces are in oil, we should not stir them in the first 10 to 15 seconds, this will ensure the masala sticks to chicken pieces – after that we need to flip the chicken pieces for frying)

Put 1 tablespoon of salt to the boiling water – then add the rice to the boiling water (half kg basmati rice that was soaked in water for 25 minutes).
Pour ½ tablespoon of oil (its optional – just to make sure the rice comes without sticking).

Once the rice boils, empty the rice on to a filter – let it dry for 10 minutes – this will ensure the rice comes out dry and is not sticky.
Please note that we are going to prepare the fried rice in two half’s – First we will prepare ¼ kg of fried rice then we will repeat the steps again to prepare the second ¼ kg of rice.
We are doing in two steps – just because we don’t have a bigger kadaii at home to carry the whole of half kg rice and other ingredients.

Keep a kadaii on the big burner and pour 2 tablespoons of oil (refined or rice bran oil).
Let the oil heat in high flame.

Meanwhile, break 2 eggs and pour them into a bowl, we can also beat the eggs until they become frothy and then pour them over the heated oil in kadaii.

Once the eggs are half boiled, we need to add ½ of the chopped onions to it (1 medium size onion – chopped) – stir gently. Wait for the onion to fry until light brown. Don’t deep fry.

Keep the flame LOW – then add the below contents to the kadaii.
(a) add 50 gm of chopped beans.
(b) add 50 gm of chopped carrots.
(c) add 1 green chili (chopped)
(d) add 1/2 of the chickens that we have fried initially
(e) add 100 gm of chopped cabbage.
Stir the contents gently on low flame for 2 to 3 minutes.

(a) add ½ tablespoon ginger garlic paste to the kadaii.
(b) Sprinkle 1/4 tablespoon of red chili powder and salt.
(c) Put 1/4 tablespoon of salt.
Stir the contents for 10 seconds so that all mix up well.

Now it’s time to add the already cooked and dried rice to the contents of kadaii.
Take just half of the cooked rice and add it to kadaii.
Once the rice is in the kadaii, stir the contents and rice well for 1minute. Off the flame.

Pour 1 tablespoon of soya sauce 
Put little of chopped capsicum
Sprinkle a little of black pepper powder.
Stir well for 10 seconds – the chicken fried rice is ready.
Repeat the steps again from step 7 to prepare second half of the rice.
Thus, our tasty chicken fried rice got prepared and ready to be served.