Directions
- 1Wash and soak the rice for 30 minutes.
- 2Boil water in a wok. Add salt and oil.
- 3Add soaked rice to boiling water and stir gently. Cook on high flame for 2 minutes, then on medium flame for 6 minutes.
- 4Once cooked, drain the rice and let it cool for 5 minutes.
- 5Break four eggs into a bowl and whisk well with salt.
- 6Heat oil in a wok and spread it well. Then add the whisked eggs, cook on low flame and stir to make egg bhurji.
- 7Heat oil in a wok. Add chopped garlic, ginger and green chilies. Stir and cook till the color changes.
- 8Add sliced onions and three types of Simla mirch to the wok. Stir and cook for some time.
- 9Add beans and carrots and stir well. Cook until tender.
- 10Add chilly paste and dark soya sauce and mix well.
- 11Add half of the boiled rice and the egg bhurji to the wok. Mix well.
- 12Add vinegar, white pepper, half a tablespoon of salt, and aromat powder to the mixture. Mix well.
- 13Add chopped green onion and stir continuously until well combined and heated through.
- 14Prepare the Chicken Manchurian Gravy: In a bowl, combine boneless chicken pieces, salt, ginger-garlic paste, chilly paste, whisked egg, and cornflour. Mix well.
- 15Heat oil in a wok and fry the marinated chicken until cooked and golden brown (6-7 minutes).
- 16Prepare the Chicken Manchurian Gravy: Heat oil in a clean wok. Add chopped garlic, ginger, and green chilies. Cook until fragrant.
- 17Add sliced onions and Simla mirch and cook on high flame for 1-1.5 minutes.
- 18Add stock (or water), salt, aromat powder, vinegar, dark soya sauce, and chilly paste. Bring to a boil.
- 19Add corn flour mixture to the gravy to thicken. Stir well to combine.
- 20Add chopped green onion or cilantro to the gravy. Mix well.
- 21Add the fried chicken pieces to the gravy and mix well. Cook for a few minutes.
- 22Serve hot egg fried rice with Chicken Manchurian Gravy.
Ingredients
- 500 grams Basmati rice
- 2 tablespoons salt
- 1 tablespoon oil
- 4 eggs
- 1 pinch salt
- 1 ladle oil
- 1 tablespoon garlic
- 1 tablespoon ginger
- 1 tablespoon green chilies
- 1 cup sliced onion
- 3 cups Simla mirch
- 1 cup beans
- 1 cup carrot
- 1 tablespoon chilly paste
- 1 tablespoon dark soya sauce
- 1 tablespoon vinegar
- 1 tablespoon white pepper
- 0.5 tablespoon salt
- 1 tablespoon aromat powder
- 1 tablespoon green onion
- 200 grams boneless chicken
- 1 pinch salt
- 1 tablespoon ginger-garlic paste
- 1 tablespoon chilly paste
- 4 egg
- 2 tablespoons corn flour
- 1 tablespoon water
- 1 ladle oil
- 1 cup stock
- 0.5 tablespoon salt
- 0.5 tablespoon aromat powder
- 1 tablespoon vinegar
- 1 tablespoon dark soya sauce
- 1 tablespoon chilly paste
- 1 tablespoon tomato sauce
- 2 tablespoons corn flour
- 1 tablespoon water
- 1 tablespoon green onion
Equipment
wokbowlspoonladle
Tips
- Use Basmati rice for Egg Fried Rice. Soak the rice for at least 30 minutes before cooking. Season the wok with oil to prevent rice from sticking. Use corn flour to create a good binding for chicken manchurian. Add cornflour to the gravy for thickening. Stir continuously to prevent lumps in the gravy
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