Egg fried vegetable rice

Name: Egg fried vegetable rice
Total time: 2700 s
Yield: 6 servings
Cuisine: British
Ingredients: 4 cloves; 1 black cardamom; 1 tsp. cumin seeds; 1 star anise; 1 stick cinnamon; 2 bay leaves; As required, water; 2 cups rice, washed, soaked 20 minutes, drained; 5 tbsp. +1 tsp. oil, divided; 3 eggs; To taste, salt; 1/4 tsp. chilli powder; 1/2 kg chicken strips; 1 tbsp. ginger-garlic-green chilli paste; 1 tsp. garam masala; 1 tsp. hot sauce; 3 tsp. soya sauce, divided; 4 tsp. pepper powder, divided; 1/2 cup carrot, julienned; 1 cup mixed bell peppers, julienned; 1 cup cabbage, julienned; 1/4 cup green onion

Sarvat Hanif @sarvathanif

Canada

You are going to love this easy Egg Fried Vegetable Rice. You'll start with white rice, chicken and end up with the most delicious rice. Only a few simple ingredients are required.
This Egg Fried Vegetable rice is a twist to the biryani and Chinese egg fried rice. Not only do I find this dish comforting, but it is also darn easy to make. All you really need is rice, eggs, chicken, vegetables, and sauces. You can easily modify with whatever vegetables you have on hand.
It is not only delicious but you’ll be amazed at how flavourful it is. You can serve it as a side dish or it can be a standalone meal.
For video recipe:https://youtu.be/Es6mcrybgSY

Sarvat Hanif @sarvathanif

Saved

Ingredients

45 minutes

6 servings

4cloves
1black cardamom
1 tsp.cumin seeds
1star anise
1 stickcinnamon
2bay leaves
As required, water
2 cupsrice, washed, soaked 20 minutes, drained
5 tbsp.+1 tsp. oil, divided
3eggs
To taste, salt
1/4 tsp.chilli powder
1/2 kgchicken strips
1 tbsp.ginger-garlic-green chilli paste
1 tsp.garam masala
1 tsp.hot sauce
3 tsp.soya sauce, divided
4 tsp.pepper powder, divided
1/2 cupcarrot, julienned
1 cupmixed bell peppers, julienned
1 cupcabbage, julienned
1/4 cupgreen onion

Saved

Steps

45 minutes

1

Make spice bag of cumin, cardamom and cloves and add to a pot of water with cinnamon and bay leaves. Bring to a boil.
2

Add the rice and cook till 80% done.
3

Remove the spice bag and drain the rice and set aside.
4

Heat 1 teaspoon oil in a wok.
5

Beat the eggs with ¼ teaspoon and chilli powder.
6

Add the eggs to the wok and scramble to desired doneness. Remove and set aside.
7

In same wok heat 2 tablespoon oil and add the chicken. Cook till colour changes.
8

Add the ginger-garlic-green chilli paste. Mix and cook till liquid dries.
Add salt, garam masala, hot sauce, 1 teaspoon soya sauce and 2 teaspoon pepper powder. Cook till chicken is done. Remove and set aside.
9

Heat 2 tablespoon oil in same wok and stir fry the vegetables for 4-5 minutes.
10

Sprinkle 2 teaspoon pepper powder and 2 teaspoon soya sauce. Mix well and remove and set aside.
11

In a large Dutch oven place half of the boiled rice, top with vegetables, chicken, remaining rice, eggs, spring onion and remaining soya sauce.
12

Cover and steam cook for 20 minutes.
Fluff and serve.