Shallots/ spring onion, white & light green, diced- 2 nos
Shallots/ spring onion greens, diced-2 nos
Garlic, chopped- 5-6 nos (2 tsp)
Ginger,chopped- 1” piece (2 tsp)
Salt to taste or 1/2 tsp in rice
Pepper powder- pinch in rice
Soy sauce-1 tbsp
Oil- 2 tbsp
Instructions
Preparation:
Cook the rice, spread on a plate & set aside to cool.
Cut the boneless chicken into bite sized pieces, add the ingredients indicated for marination, mix well and set aside for 15 mins.
Dice the carrots, white onion, shallot/spring onion white & light green, shallot/spring onion greens.
Chop the garlic and the ginger.
Process:
Take a wok or a big Kadai and heat a tbsp of oil.
Add the chicken pieces and stir fry on high to medium heat till the pieces are cooked and little browned. Remove on to a plate.
In the leftover oil, break 3 eggs side by side and gently break the yolk & fold the egg in. Sprinkle a pinch of salt and pepper powder. Scramble gently and remove on to a plate.
Now add 1 tbsp oil and once hot, add the diced white onion. Sauté for a minute, till just soft and add the chopped garlic and ginger. Sauté for a minute (shouldn’t be brown).
Now add the diced carrots, mix well, add a pinch of salt and sauté for a minute.
Now add the green peas and mix and sauté for 2 mins.
Mix in the cooled rice and stir fry.
Add the spring onion/ shallot white, mix well.
Now season with salt, pepper and add 1 tbsp soy sauce.
Mix well and stir fry till everything is combined well.
Now add in the fried chicken and eggs, shallot greens and stir fry to mix everything well.
Serve hot.
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