Basmati rice – 1.5 cup
To Fry Chicken:
Boneless Chicken – 1 cup
Chicken fry powder – 3 tblspn
Chilli powder – if required
Salt – to taste
Water – to sprinkle
For fried rice:
Egg – 3
Beans – 5
Carrot – 1/4 cup, finely chopped
Cabbage- 1/2 cup, thin slices
Ginger – 1 tsp
Garlic – 1 tsp
Chilli powder – 1 tsp
Pepper powder – 1/2 tsp
Garam masala – 1/2 tsp
Chicken powder – 1/4 tsp(optional)
Soy sauce – 1 tsp
Red chilli – 3
Curry leaves – 2 sprigs
Salt – to taste
Wash and soak the basmati rice for 30 minutes. Drain the excess water and cook it. The proportion for cooking rice in pot is 1:2 and for pressure cooker method 1:1.5. Once cooked, transfer it to a big tawa or plate to avoid sticking to each other.
Cut the chicken into small pieces and wash it in running water.
In a mixing bowl, place the cleaned chicken, and add in chicken 65 powder, salt. Sprinkle little water and rub well in the chicken to coat evenly. If required, add little chilli powder as most of the chicken fry masala will not be spicy.
In a pan, heat oil to deep fry. When oil becomes hot, fry the chicken pieces till it is cooked. Once cooked transfer it to a bowl and keep aside.
Meanwhile, in a wok, drizzle little oil and crack 3 eggs. Add salt to taste and scramble it. Once egg is cooked transfer it to a bowl.
In the same wok, heat little oil that is used for frying chicken and add in finely chopped ginger, garlic. When it slightly turns color, add the chopped onion. Sauté for a minute.
Then, add in broken red chilli, beans, carrot and sauté for 30 seconds. Now, add thinely sliced capsicum, cabbage and curry leaves. Stir fry for a few seconds.
Add in soy sauce, chilli,powder, garam masala, chicken powder(optional), pepper powder and salt to taste. Sauté for 30 seconds.
Now, add in cooked basmati rice and stir fry to mix evenly. Check for salt and other ingredients and adjust according to your taste.
Add the fried chicken and egg. Mix well.
