🍜 Indo-Chinese Fried Rice (Kuk’s Kitchen Signature)

🍜 Indo-Chinese Fried Rice (Kuk’s Kitchen Signature)

✨ The real secret

No heavy sauces here. The magic is in celery, eggs, and white pepper — that’s what gives this fried rice its true Indo-Chinese identity. Simple, sharp, and addictive.

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🛒 Ingredients

Rice

• 3 cups cooked basmati rice (cooled, preferably day-old)

Protein (optional)

• 1 cup chicken (diced) / prawns / paneer

Vegetables & flavour base

• 2 tbsp oil

• 4 cloves garlic, finely chopped

• 1/2 cup carrots, finely chopped

• 1/2 cup beans, chopped

• 1/2 cup cabbage, shredded

• 3 sticks celery, finely chopped (key)

• 4 spring onions, chopped (whites + greens separated)

Eggs (the magic touch)

• 8 eggs, scrambled separately

Seasoning

• 1 tbsp soy sauce

• 1 tsp vinegar

• 2 tsp white pepper (essential)

• Salt to taste

Optional for extra kick

• 1 tsp green chilli paste

• 1/2 tsp MSG

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🍳 Method

1. Prep the rice
   Use cooled, separated rice — no clumps.

2. Scramble the eggs
   Lightly scramble the eggs in a little oil. Keep them soft and set aside.

3. Cook protein (optional)
   Stir fry chicken/prawns with a pinch of salt and pepper. Set aside.

4. Build the base
   Heat oil in a wok. Add garlic — sauté till fragrant.

5. Veg on high heat
   Add carrots, beans, and celery. Stir fry on high heat — keep that crunch.

6. Spring onion whites + cabbage
   Add cabbage and spring onion whites. Toss quickly.

7. Season simply
   Add soy sauce, vinegar, salt, and white pepper. Mix well.

8. Bring it together
   Add rice, cooked protein, and scrambled eggs. Toss on high heat.

9. Finish strong
   Add spring onion greens, give a final toss, and switch off heat.

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🔥 Pro Tips

• Less sauce = better flavour — don’t drown the rice

• Celery + eggs + white pepper = signature Indo-Chinese taste

• High heat always — that slight smokiness matters

• Let the rice fry slightly before mixing too much

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🍽️ Serving

Light, smoky, and packed with flavour — this version doesn’t need anything on the side… but pairs beautifully with chilli chicken if you want to go all out 😉

Bread Kulfi | Easy no-cook | kukskitchen

Bread Kulfi – a little nostalgia, a lot of magic ✨

Sometimes the simplest ingredients create the most comforting desserts… and this one is pure childhood in every bite. Soft bread, fragrant cardamom, and creamy condensed milk come together to make a fuss-free kulfi that feels both humble and indulgent.

Bread Kulfi | Kukskitchen

Ingredients

• 4 slices white bread (crusts removed, made into crumbs)

• 1 teaspoon ground cardamom (ground with 1 tablespoon sugar)

• 2 cans condensed milk

• 2 teaspoons dried rose petals

• 2 teaspoons pistachios, coarsely ground

Method
In a large mixing bowl, add the bread crumbs, cardamom powder, and condensed milk. Mix well until everything comes together into a thick, creamy mixture.

Pour this into a freezer-safe dish (around 9x13 works well). Cover with cling wrap and place in the freezer.

After about 4 hours, when the kulfi is partially set, take it out and sprinkle the rose petals and pistachios on top. Gently press them in, cover again, and return to the freezer for another 4 hours or until fully set.

Before serving, take it out and let it sit for about 10 minutes. This makes slicing easier. Cut into squares and serve.

Tips

• Always remove the bread crusts as they can affect the texture

• You can use kulfi moulds for a more traditional look

• Small cups work well for individual portions

• A flat dish makes slicing and serving much easier

A dessert that proves you don’t need much to create something truly special 🤍

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Sherin Jos