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Wednesday, 14 September 2011


Ingredients
Basmati rice- 1 1/2 cups
Boneless Chicken pieces- 250 gms
Egg( beaten)- 2 nos
Carrot( finely chopped)- 1/2 cup
Beans( finely chopped)- 1/2cup
Light Soy sauce- 1 tsp
Ajinomoto- 1/4tsp
White pepper powder and Salt to taste
Oil- 3 tbsp
Green onions/ scallions- to garnish
Oil to deep fry

Chicken marinade ingredients
Maida/ All purpose flour- 2 tbsp
Corn flour- 1 tbsp
Light Soy sauce- 1/2 tsp
Red chilli paste/ Red chilli powder- 1 tsp
Salt to taste

Method
Cook the basmati rice until firm and tender( do not over cook the rice as they may turn mushy). Make scrambled eggs out of beaten egg and set aside. In a medium size bowl add chicken marinade ingredients and mix well to make smooth paste adding very little water. Add the chicken pieces to the prepared marinade and set aside for at least 30 mins. Heat oil in a pan to deep fry, when oil is smoking hot add the chicken pieces to the oil and fry until chicken pieces are golden brown. Drain the chicken pieces from oil, set aside and allow to cool. When the fried chicken pieces reaches room temperature shred them into bite size pieces.
Next heat 3 tbsp oil in a large wok/ pan, when oil is hot add add the carrot and beans and stir fry for few mins. Now add the cooked rice, fried chicken pieces and scrambled egg to the pan. Stir well and add the light soy sauce, ajinomoto, white pepper powder and required salt. Stir fry the rice mixture for few more secs and remove from heat. Garnish with green onions and serve hot Indian Chicken Fried Rice with Chicken Manchurian, Chilly Chicken or gravy of your Choice.


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