I had some left over afghani tandoori chicken and settled for an easy lunch by adding this chicken to the fried rice. It was delicious, while preparing the dish the aroma of tandoori chicken was awesome. I didn’t add any soya or tomato sauce because I wanted to retain the tandoor flavour in the fried rice and trust me it was delicious.
This is a very easy one pot recipe. 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 -3 PERSON
INGREDIENTS
- Tandoori chicken 5-6 pieces
- Ginger 2″ finely chopped
- Garlic 6 -7 finely chopped
- Carrot finely chopped 1/2 cup
- Beans finely chopped 1/2 cup
- capsicum finely chopped 1 /2 cup
- Onion medium finely chopped 1
- Eggs 2
- pepper corns powdered 1 tbsp
- Basmati rice cooked 2 cups
- Salt to taste
- spring onions chopped 1/2 cup
- vinegar 2 tsp
- Sesame oil 4 tbsp
METHOD
Wash basmati rice, heat water once it starts boiling add a tbsp.of oil , salt and rice. Cook al dente and strain it. Spread it out. Keep it aside.
In a kadai or deep frying pan heat 2 tbsp oil. Add ginger and garlic, onions and saute till it changes colour.
Add carrots, beans and capsicum, salt, saute till its done.
Chop and add the tandoori chicken in the frying pan. Saute and incorporate well.
Make a well add a tbsp oil, beat the eggs add little salt.
Add the eggs in the centre and make egg scramble.
Add the rice, pepper check for salt and incorporate everything. Turn off heat and add the chopped spring onions and vinegar, incorporate well.
Serve hot with any sweet and sour sauce.
