Chicken fried rice is a very popular dish all over the world. This is an Indo Chinese version of chicken egg fried rice. Rice is stir fried with other ingredients like chicken, egg, garlic, vegetables and garnished with spring onions.
Chicken is a source of lean, low fat protein and is full of vitamins and minerals. Chicken breasts are used in making soups, kebabs, stuffing and lot of other boneless chicken dishes.
SERVES: 2 PEOPLE
INGREDIENTS
- Chicken boneless 100 gm
- Basmati rice cooked 3/4 tea cup
- Ginger finely chopped 1 tbsp
- Garlic finely chopped 1 tbsp
- Capsicum chopped (small ) 1
- Soya sauce 2 tbsp
- Olive oil
- Egg 2
- Celery chopped 2 tbsp
- Spring onions chopped 1 tbsp
- Pepper powder 1-2 tsp
- Salt to taste
METHOD
Wash the basmati rice two three times. In a deep vessel add four tea cups of water, when it comes to boil add the washed rice, cook till the grains are al dente. Strain in a colander and spread it in a plate let the rice cool down. Keep it aside.
Wash the boneless chicken cut in small pieces, marinate in a tbsp soya sauce for 3-4 hours.
In a deep frying pan/ kadai, heat a tsp olive oil. Add the boneless chicken, cover and cook in low heat, chicken will cook in its own juice. Add a tsp soya sauce and check for salt, mix well. Turn off the heat ( cook chicken till juice evaporates).
Clean the frying pan heat 1-2 tbsp olive oil, add the ginger and garlic saute on medium heat for a minute. Add the capsicum sauté for two minutes. Add the eggs , celery and mix it well. Season it with salt and pepper.
Add the chicken, cooked basmati rice, and a tbsp of soya sauce, mix it well. Add the spring onions, mix it well. Check for salt. Turn off the heat.
Serve hot with chicken or gobi Manchurian.
