A Chinese Affair at Home

Anumita tells us how to cook delicious, finger-licking Chinese delights at home. Here are two yummy Chinese cuisines, wholesome, healthy, hassle free and quick to prepare, in the weekly column, exclusively for Different Truths.

Most Fridays I do not feel like eating the usual meal we cook at home. Feel a craving for a Chinese takeout, but do not feel like waiting at the restaurant for food. This easy recipe serves the purpose of quenching my craving for Chinese food yet it is made at home and so it is healthy.

It is fun way to have family join in the cooking which is not very complicated. Some communication and few sips of wine during cooking can make the cooking experience even more pleasant.

Kids can help to and then the whole family can eat and enjoy.

I have tried this with my girlfriends. We all got together and cooked and had a gala time cooking and chatting. The flavor of food enhances with friends and family to share with.

So try out this Fried Rice and Chili Chicken and tell me what your experience was.

Fried Rice

Prep Time: 15 min                                                             Cook Time: 8 min

Cuisine: Chinese                                                                    Serves: 4 (Dinner or Lunch)


2 whole eggs (beaten)

1/4 teaspoon salt

3 tablespoon olive oil (divided)

4 whole green onions (finely chopped)

1 whole carrot (finely chopped)

1/2 cup frozen peas

4 cup rice (cooked and chilled)

1 whole chicken bouillon cube

2 tablespoon water

1/4 teaspoon garlic powder

3 tablespoon light soy sauce

2 teaspoon sesame oil

1 lbs of thin sliced chicken


Crack eggs into a bowl and season with some salt and pepper.

Cook the rice with separated grains and allow it to cool down in a plate.

On low heat place 1 tablespoon of olive oil in large saucepan or wok.

Cook beaten egg briefly, breaking into pieces. Remove and set aside.

Add 2 tablespoons of olive oil to the saucepan or wok.  Sauté the chicken slices. Add onions, carrot and peas.  Stir-fry for 2 minutes.  Dissolve chicken bouillon cube in the 2 tablespoons water.

Place in pan and add cold rice, garlic powder, soy sauce and sesame oil. Toss lightly to mix well and heat for 3 minutes.

Add in egg pieces and mix.

Additional soy sauce may be added to taste.

Serve hot with side of chicken or vegetables.

Chilli Chicken

Prep Time: 10 min                                                         Cook Time: 15 min

Cuisine: Chinese                                                             Serves: 4 (Dinner or Lunch)


1 Lb -Chicken – Skinless, Boneless Breast

1 Onion

1/2” Ginger finely chopped

3 Clove Garlic finely chopped

2 Bell Pepper sliced

2-3 Tbsp Oil

1 Tsp Red Chili flakes

2-3 Tsp – Vinegar

2-3 Tsp – Soya Sauce

2 Tsp Ginger Garlic Paste

5 Green chilies paste

1 bunch of green onions chopped

Salt to Taste


Marinate the chicken pieces with garlic ginger paste, soya sauce, vinegar, salt and green chili paste.

Fry the chicken and keep them aside.

In a wok fry the garlic, ginger, onion and bell pepper till semi done. Drizzle some soy sauce and add the fried chicken.

Toss in wok and add chili flakes.

Add the green onions and serve with the fried rice.

Enjoy your Chinese affair (read meal) at home!


©Anumita Chatterjee Roy

Pix by author. 

Anumita C. Roy

Anumita C. Roy

Anumita Chatterjee Roy is an artist at heart. She has an eye for the unusual. Her naturescapes make her the quintessential Romantic. She paints, is passionate about photography, creates word images in her verses and loves to write. She cooks delicacies and is a foodie. Born in India, she was brought up in several countries. These strengthened the global citizen in her. She now lives in the Columbus, Ohio, with her husband and two sons.
Anumita C. Roy