We have always loved fried rice, today I share a simple Egg fried rice with Mint Chicken Gravy, at my home, we could probably eat an entire bowl. First I share fired rice with chicken today and egg it pairs with any gravy, Cauliflower Manchurian, it’s a perfect meal.
Egg Fried Rice is simple with veggie and also can do leftover rice too, it’s jiffy saute of veggie/egg or chicken, Mint Chicken at my home ma kids just love, dis was ma first Mint Chicken I did da innovation and glad that at home they just love da fullest. Well the flavour of Mint, I too personally love, Mint here in the Middle East is also called Nana, u can create many recipes using mint.
Our dinner is usually set and thoroughly enjoyed with Egg Fried Rice & Mint Chicken Gravy.
Da ingredient for both is noted below: –
Ingredients for Mint Chicken Gravy :
1 Chicken 1000 grm.
5 piece garlic cloves
½ inch ginger
2 green Chilly
½ inch of cinnamon
1 Star Anise
2 big handful of fresh mint leaves
½ Cup Fresh Coconut
1 tbsp garam masala
1 Onion Medium (Chopped into lengthwise)
1 tsp salt, to taste
Take a chicken cut into big chunks / according to the desire pieces then wash and apply salt keep aside.
Now take a blender to add cloves, ginger, garlic, cinnamon, green chilly, mint leaves, fresh coconut, star anise and with a little water and whiz to a bright green smooth paste.
Take a pot add oil @ medium heat add the chopped onion sauté till it translucent then add the chopped tomato sauté till it is mesh.
Now add the chicken and sauté for 2 seconds and add the blended masala and mix add a cup of water, let it cook for 10 minutes, then check salt, add garam masala cook for another 5 minutes until the chicken is cooked through and close the flame.
Ingredients for Egg Fried Rice :
2 cups cooked rice
1/4 cup minced Scallion (Green Onion), sliced thinly – green and white separated
1/4 cup Carrots
3 tbsp Soy Sauce
1 tbsp Garlic, minced
Olive Oil 4 tbs.
Salt to taste / Maggie Cube 2 piece.
Cook the rice set aside to cool naturally (or refrigerate it for at least 3 hours uncovered or until completely dry and grains are easily separated).
I use 2 cups of raw rice that I cooked in water with 1 tsp vegetable oil. at times, also add optional salt.
Saute the rice in oil until translucent, stirring constantly for 2-3 minutes. Add water and salt if using. Bring it to boil, stir and then reduce the heat to low-medium. Cover and cook until liquid is absorbed – around 10-12 minutes. Cool.
Heat a wok in high heat. Make sure to keep all the ingredients already. Add the olive oil, followed by scallion whites, ginger and garlic.
Stir for 5-6 seconds and the minute the aroma starts wafting, add the rest of the vegetables. Make sure nothing burns given that you are cooking in high heat. You want the vegetables to be cooked but still crunchy which is why it is important to chop the vegetables into small pieces (and also keep them uniform in size). Keep stirring. This whole thing should take around 30-40 seconds.
Next, add the rice. Stir until combined, add the soy sauce. Stir for the flavours to combine. Make sure you don’t stir it too much ‘cos that might make the rice mushy & break the grain.
Serve the Egg Fried Rice with Mint Chicken Gravy or butter chicken or any other side dish of your choice.
Can add extra veggie like french beans, cabbage and saute as mentioned above.
Can also add Chicken/soya chunks/beef.
Don’t mix too much after add the rice it might break the grain gently co-operate with veggie.