Hakka style chicken fried rice…yum in your tum!

Feeling pretty chuffed throwing together this recipe for making the most delicious hakka style chicken fried rice that I want to share the recipe with you! If you’re wondering what hakka food is – it is a mix of Chinese and Indian and I absolutely love it!
This was the result of gathering up whatever I had in the fridge to go along with a bowl of prepared basmati rice. You can change up the veggies as you like.
Here is a picture of some of the ingredients…in separate little bowls all professional style cause I have a dishwasher so I don’t sweat as much doing dishes for hours after cooking…
some of the ingredients...
Wok’s up? 🙂
Ginger and garlic powder in the wok…
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Asparagus?? Well I had it so I added it…
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This egg looks a bit like something out of “Alien”….sigh…

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It’s coming together now!
That pink thing is my spoon…not some weirdo veggie I threw in…
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Add the soy sauce and stir like your soul depends on it…
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Add a bit of water and a bit of drool if that’s your thing…
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This is my lame attempt to take a professional food picture…yes, I know…but it tasted better than I made it look!
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Olive oil (2 tbsps) (cause that’s what I had but sesame oil would be better)
Ginger (small piece chopped into pieces)
1/2 teaspoon garlic powder (fresh garlic is better but I didn’t have any in the house because hubby doesn’t like garlic chunks)
1/2 teaspoon cumin powder
3/4 teaspoon corriander powder
salt to taste
1 teaspoon chili powder
3 tablespoons soy sauce
pre-cooked fried chicken cut into small pieces (any chicken would do but would have to be cooked – or just go veg and omit!)
1 carrot chopped into small bite size pieces
1 celery piece (I hate celery but I felt like I should add some fiber so whatevs)
4 stalk asparagus chopped into small pieces
1 egg, lightly beaten (or spanked if that’s your thing) 🙂 
handful of unsalted cashews (optional) but add them cause they are super yum!
1 1/2 cups cooked basmati rice
Saute the ginger and garlic in the oil until fragrant. Add veggies and stir, stir, stir. Move veggies to one side and drop egg into pan to cook. Throw in cooked chicken and cashews and stir. Add all the spices and salt to taste. If you’re in early menopause like me try to control yourself and restrict your desire to add the entire salt container! Add cooked rice and soy sauce and stir it all up! Add water (about 1/3 cup) just enough to fluff up the rice and make sure the veggies get cooked. Cook for another ten minutes until veggies are tender and you can’t wait any longer to eat.
Serve on a plate and enjoy! (or eat out of the pan, I don’t judge) 😋 
#hakkafood #indianfood #recipe #usewhatsinthefridge #dinnerisserved #ameating #healthynotskinny #justenjoy #foodporn

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