Egg Fried Rice With Chicken Manchurian Gravy

9 mins
Serves 2
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Directions

  1. 1Wash and soak the rice for 30 minutes.
  2. 2Wash and soak the rice for 30 minutes.
  3. 3Wash and soak the rice for 30 minutes.
  4. 4Boil water in a wok. Add salt and oil.
  5. 5Boil water in a wok. Add salt and oil.
  6. 6Boil water in a wok. Add salt and oil.
  7. 7Add soaked rice to boiling water and stir gently. Cook on high flame for 2 minutes, then on medium flame for 6 minutes.
  8. 8Add soaked rice to boiling water and stir gently. Cook on high flame for 2 minutes, then on medium flame for 6 minutes.
  9. 9Add soaked rice to boiling water and stir gently. Cook on high flame for 2 minutes, then on medium flame for 6 minutes.
  10. 10Once cooked, drain the rice and let it cool for 5 minutes.
  11. 11Once cooked, drain the rice and let it cool for 5 minutes.
  12. 12Once cooked, drain the rice and let it cool for 5 minutes.
  13. 13Break four eggs into a bowl and whisk well with salt.
  14. 14Break four eggs into a bowl and whisk well with salt.
  15. 15Break four eggs into a bowl and whisk well with salt.
  16. 16Heat oil in a wok and spread it well. Then add the whisked eggs, cook on low flame and stir to make egg bhurji.
  17. 17Heat oil in a wok and spread it well. Then add the whisked eggs, cook on low flame and stir to make egg bhurji.
  18. 18Heat oil in a wok and spread it well. Then add the whisked eggs, cook on low flame and stir to make egg bhurji.
  19. 19Heat oil in a wok. Add chopped garlic, ginger and green chilies. Stir and cook till the color changes.
  20. 20Heat oil in a wok. Add chopped garlic, ginger and green chilies. Stir and cook till the color changes.
  21. 21Heat oil in a wok. Add chopped garlic, ginger and green chilies. Stir and cook till the color changes.
  22. 22Add sliced onions and three types of Simla mirch to the wok. Stir and cook for some time.
  23. 23Add sliced onions and three types of Simla mirch to the wok. Stir and cook for some time.
  24. 24Add sliced onions and three types of Simla mirch to the wok. Stir and cook for some time.
  25. 25Add beans and carrots and stir well. Cook until tender.
  26. 26Add beans and carrots and stir well. Cook until tender.
  27. 27Add beans and carrots and stir well. Cook until tender.
  28. 28Add chilly paste and dark soya sauce and mix well.
  29. 29Add chilly paste and dark soya sauce and mix well.
  30. 30Add chilly paste and dark soya sauce and mix well.
  31. 31Add half of the boiled rice and the egg bhurji to the wok. Mix well.
  32. 32Add half of the boiled rice and the egg bhurji to the wok. Mix well.
  33. 33Add half of the boiled rice and the egg bhurji to the wok. Mix well.
  34. 34Add vinegar, white pepper, half a tablespoon of salt, and aromat powder to the mixture. Mix well.
  35. 35Add vinegar, white pepper, half a tablespoon of salt, and aromat powder to the mixture. Mix well.
  36. 36Add vinegar, white pepper, half a tablespoon of salt, and aromat powder to the mixture. Mix well.
  37. 37Add chopped green onion and stir continuously until well combined and heated through.
  38. 38Add chopped green onion and stir continuously until well combined and heated through.
  39. 39Add chopped green onion and stir continuously until well combined and heated through.
  40. 40Prepare the Chicken Manchurian Gravy: In a bowl, combine boneless chicken pieces, salt, ginger-garlic paste, chilly paste, whisked egg, and cornflour. Mix well.
  41. 41Prepare the Chicken Manchurian Gravy: In a bowl, combine boneless chicken pieces, salt, ginger-garlic paste, chilly paste, whisked egg, and cornflour. Mix well.
  42. 42Prepare the Chicken Manchurian Gravy: In a bowl, combine boneless chicken pieces, salt, ginger-garlic paste, chilly paste, whisked egg, and cornflour. Mix well.
  43. 43Heat oil in a wok and fry the marinated chicken until cooked and golden brown (6-7 minutes).
  44. 44Heat oil in a wok and fry the marinated chicken until cooked and golden brown (6-7 minutes).
  45. 45Heat oil in a wok and fry the marinated chicken until cooked and golden brown (6-7 minutes).
  46. 46Prepare the Chicken Manchurian Gravy: Heat oil in a clean wok. Add chopped garlic, ginger, and green chilies. Cook until fragrant.
  47. 47Prepare the Chicken Manchurian Gravy: Heat oil in a clean wok. Add chopped garlic, ginger, and green chilies. Cook until fragrant.
  48. 48Prepare the Chicken Manchurian Gravy: Heat oil in a clean wok. Add chopped garlic, ginger, and green chilies. Cook until fragrant.
  49. 49Add sliced onions and Simla mirch and cook on high flame for 1-1.5 minutes.
  50. 50Add sliced onions and Simla mirch and cook on high flame for 1-1.5 minutes.
  51. 51Add sliced onions and Simla mirch and cook on high flame for 1-1.5 minutes.
  52. 52Add stock (or water), salt, aromat powder, vinegar, dark soya sauce, and chilly paste. Bring to a boil.
  53. 53Add stock (or water), salt, aromat powder, vinegar, dark soya sauce, and chilly paste. Bring to a boil.
  54. 54Add stock (or water), salt, aromat powder, vinegar, dark soya sauce, and chilly paste. Bring to a boil.
  55. 55Add corn flour mixture to the gravy to thicken. Stir well to combine.
  56. 56Add corn flour mixture to the gravy to thicken. Stir well to combine.
  57. 57Add corn flour mixture to the gravy to thicken. Stir well to combine.
  58. 58Add chopped green onion or cilantro to the gravy. Mix well.
  59. 59Add chopped green onion or cilantro to the gravy. Mix well.
  60. 60Add chopped green onion or cilantro to the gravy. Mix well.
  61. 61Add the fried chicken pieces to the gravy and mix well. Cook for a few minutes.
  62. 62Add the fried chicken pieces to the gravy and mix well. Cook for a few minutes.
  63. 63Add the fried chicken pieces to the gravy and mix well. Cook for a few minutes.
  64. 64Serve hot egg fried rice with Chicken Manchurian Gravy.
  65. 65Serve hot egg fried rice with Chicken Manchurian Gravy.
  66. 66Serve hot egg fried rice with Chicken Manchurian Gravy.

Ingredients

  • 500 grams Basmati rice
  • 500 grams Basmati rice
  • 500 grams Basmati rice
  • 2 tablespoons salt
  • 2 tablespoons salt
  • 2 tablespoons salt
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 4 eggs
  • 4 eggs
  • 4 eggs
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 ladle oil
  • 1 ladle oil
  • 1 ladle oil
  • 1 tablespoon garlic
  • 1 tablespoon garlic
  • 1 tablespoon garlic
  • 1 tablespoon ginger
  • 1 tablespoon ginger
  • 1 tablespoon ginger
  • 1 tablespoon green chilies
  • 1 tablespoon green chilies
  • 1 tablespoon green chilies
  • 1 cup sliced onion
  • 1 cup sliced onion
  • 1 cup sliced onion
  • 3 cups Simla mirch
  • 3 cups Simla mirch
  • 3 cups Simla mirch
  • 1 cup beans
  • 1 cup beans
  • 1 cup beans
  • 1 cup carrot
  • 1 cup carrot
  • 1 cup carrot
  • 1 tablespoon chilly paste
  • 1 tablespoon chilly paste
  • 1 tablespoon chilly paste
  • 1 tablespoon dark soya sauce
  • 1 tablespoon dark soya sauce
  • 1 tablespoon dark soya sauce
  • 1 tablespoon vinegar
  • 1 tablespoon vinegar
  • 1 tablespoon vinegar
  • 1 tablespoon white pepper
  • 1 tablespoon white pepper
  • 1 tablespoon white pepper
  • 0.5 tablespoon salt
  • 0.5 tablespoon salt
  • 0.5 tablespoon salt
  • 1 tablespoon aromat powder
  • 1 tablespoon aromat powder
  • 1 tablespoon aromat powder
  • 1 tablespoon green onion
  • 1 tablespoon green onion
  • 1 tablespoon green onion
  • 200 grams boneless chicken
  • 200 grams boneless chicken
  • 200 grams boneless chicken
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon chilly paste
  • 1 tablespoon chilly paste
  • 1 tablespoon chilly paste
  • 4 egg
  • 4 egg
  • 4 egg
  • 2 tablespoons corn flour
  • 2 tablespoons corn flour
  • 2 tablespoons corn flour
  • 1 tablespoon water
  • 1 tablespoon water
  • 1 tablespoon water
  • 1 ladle oil
  • 1 ladle oil
  • 1 ladle oil
  • 1 cup stock
  • 1 cup stock
  • 1 cup stock
  • 0.5 tablespoon salt
  • 0.5 tablespoon salt
  • 0.5 tablespoon salt
  • 0.5 tablespoon aromat powder
  • 0.5 tablespoon aromat powder
  • 0.5 tablespoon aromat powder
  • 1 tablespoon vinegar
  • 1 tablespoon vinegar
  • 1 tablespoon vinegar
  • 1 tablespoon dark soya sauce
  • 1 tablespoon dark soya sauce
  • 1 tablespoon dark soya sauce
  • 1 tablespoon chilly paste
  • 1 tablespoon chilly paste
  • 1 tablespoon chilly paste
  • 1 tablespoon tomato sauce
  • 1 tablespoon tomato sauce
  • 1 tablespoon tomato sauce
  • 2 tablespoons corn flour
  • 2 tablespoons corn flour
  • 2 tablespoons corn flour
  • 1 tablespoon water
  • 1 tablespoon water
  • 1 tablespoon water
  • 1 tablespoon green onion
  • 1 tablespoon green onion
  • 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
Egg Fried Rice With Chicken Manchurian Gravy | Clip Recipe