Serves 1
Directions
- 1Wash the boneless chicken pieces nicely and put them in a large bowl.
- 2Add salt, turmeric powder, pepper powder, red chili powder, coriander powder, cumin powder, corn flour, rice flour, ginger garlic paste, and the juice of half lemon to the chicken.
- 3Mix everything well.
- 4Crack open an egg and mix well, making sure the egg coats the chicken pieces.
- 5Marinate the chicken for about an hour.
- 6After 1 hour, pour oil for deep frying in a Kai.
- 7Once the oil is heated, gently add the chicken pieces in small batches and fry them until they are nicely cooked and turned to a nice brown color, keeping the flame on medium.
- 8Once done, remove them from the pan and transfer them to a bowl or plate with a paper towel.
- 9Fry the remaining chicken pieces the same way and keep aside.
- 10Cut all the fried chicken pieces into small pieces and put them aside.
- 11Heat a white wok and add 2 tablespoons of oil.
- 12Add finely chopped ginger, two finely chopped large green chilies, and one thinly sliced onion, then sauté on high flame.
- 13After a minute, add finely chopped beans, finely chopped carrots, finely chopped capsicum, and sliced cabbage, then mix well.
- 14Sauté these veggies on a high flame for about 2 minutes.
- 15Add salt, black pepper powder, and red chili flakes, then mix well.
- 16Now add soy sauce and mix well.
- 17Make a well in the center and add 2 teaspoons of oil.
- 18Add salt and pepper powder to two cracked eggs, whisk, and gently drop it all into the well.
- 19Keep the flame on medium and let the eggs cook for 1 to 2 minutes.
- 20Once the eggs are cooked, gently start mixing it and mix it all with the veggies around.
- 21Now add the fried chicken pieces and mix everything together.
- 22After the veggies and chicken pieces are nicely blended together, add the cooked basmati rice.
- 23Mix it all gently so the rice does not break, making sure the rice, chicken, and vegetables are nicely mixed.
- 24Finally, add finely chopped spring onion greens and whites.
- 25Now mix it all well again.
Ingredients
- 0.5 kilo boneless chicken pieces
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 1 teaspoon pepper powder
- 2 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 tablespoon corn flour
- 1 tablespoon rice flour
- 2 teaspoon ginger garlic paste
- 0.5 half lemon juice
- 1 egg
- 2 tablespoon oil
- 1 tablespoon ginger finely chopped
- 2 large green chilies finely chopped
- 1 onion thinly sliced
- 1 cup beans finely chopped
- 1 cup carrots finely chopped
- 0.5 cup capsicum finely chopped
- 1 cup cabbage sliced
- 1 teaspoon salt
- 1 teaspoon black pepper powder
- 2 teaspoon red chili flakes
- 2 teaspoon soy sauce
- 2 eggs
- 1 cup cooked basmati rice
- spring onion greens finely chopped
- spring onion whites finely chopped
Equipment
large bowlKai (wok)panpaper towelwhite wok
Tips
- You can also add one to two extra eggs if you like.
- You can add cold basmati rice if you want it to stay intact.
- Adding spring onion greens and whites would add a nice crunch to the rice.
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