Quick and Easy Chicken Fried Rice

Last night, I called a couple of friends over for dinner. And by the end of it, I had small quantities of rice, mushroom, baby corn and chicken leftover. It was too little to be made into a side-dish. So I thought of some quick chicken fried rice that I could pack for my lunch. It took me just 15min to make this as my chicken pieces were already precooked. And it proved to be a delicious and filling lunch at work today :)

Chicken-Mushroom-Baby Corn Fried Rice

Ingredients:

Boneless chicken – chopped into bite sized pieces – 100gms
Baby corn – cut lengthwise – ½ cup
Mushrooms – chopped – ½ cup
Cooked rice – 2 -3 cups
Vinegar – 1 tsp
Soy sauce – ½ tsp
Salt
Pepper

For the chicken marinade:
Lemon juice
Garam masala
Chilli sauce
Red Chilli powder
Salt
Pepper

Combine the chicken with all the marinade ingredients and set aside for half an hour. In a wok or kadhai stir fry the mushrooms and baby corn in a little oil. Add the vinegar, soy sauce, salt and pepper. Mix well and cover for 5-8min. Take off flame when the mushrooms and the baby corn turn soft.

In a separate heavy bottom pan, cook the marinated chicken pieces in 1 tbsp of oil. Cover and let it simmer for 10min. When the chicken is done, add the mushroom-baby corn stir fry to it. Now add the cooked rice, vinegar, soy sauce, salt and pepper. Mix well, adjust seasoning and serve hot by itself or with a gravy side dish.