Ingredients
- Basmati Rice………………....2 Cups
- Vegetable oil…………….......4 Tablespoons
- Vegetables……………….......1 Cup (Includes Carrot, Beans, Peas and Green Capsicum)
- Celery………………………......3 Tablespoons (Finely Chopped)
- Onion………………………......1/4 Cup (Thin long slices)
- Ginger-Garlic crushed…...2 Tablespoons (together)
- Egg………………………………2
- Cooked Shredded Chicken…1/2 Cup
- Spring Onion Chopped………4 (Separate White and Green portions)
- Soy Sauce………………………..1 Teaspoon
- Pepper…………………………….3/4 -1 Teaspoon
- Salt as per taste
Method of Preparation
- Wash and soak the rice in warm water for 20 minutes. Drain and keep aside.
- Boil at least 12 cups of water. When boiled add the rice and cook till almost done. Take care not to overcook the rice.
- Drain and spread it on a large plate to cool. If possible refrigerate before doing the rest.
- In a large pan or wok on high heat add the oil.
- To it add Ginger-Garlic, Celery and Spring Onion whites. Saute for a minute.
- Add the Onion followed by the Vegetables and stir for 2 minutes. Don’t brown the veggies. It should be crisp.
- Move all the vegetables to a side of the pan and crack the eggs into the pan. Stir fast to scramble it.
- Once scrambled mix everything together add the chicken pieces, Soy sauce, Pepper powder and a bit of salt.
- Now mix the rice in two additions. Add salt according to taste. Stir till the rice is reheated.
- Finish by sprinkling spring onion greens on top. Serve hot.
No comments:
Post a Comment