Chicken shashlik with egg fried rice

Name: Chicken shashlik with egg fried rice
Total time: 2700 s
Yield: 4 servings
Cuisine: British
Ingredients: 6 cups water, divided; To taste, salt; 2 cups rice, washed, soaked 20 minutes, drained; 6 tbsp. oil, divided; 1 carrot, peeled, chopped/diced/julienned; 1 red bell pepper, cubed; 1 onion, cubes; 2 tsp. white pepper powder, divided; To taste, pepper powder; To taste, salt; 2 eggs, whisked; 1/2 kg chicken, boneless, cubes; 1 1/2 tbsp. soy sauce, divided; 1 tbsp. vinegar; 1 tbsp. ginger-garlic paste; 2 tbsp. chilli flakes, divided; 1 cup ketchup; 1 tbsp. chilli sauce; 1 tsp. sugar; 1 tbsp. chicken powder; 2 tbsp. green onion (green part), chopped; 1 tbsp. corn starch/flour

Sarvat Hanif @sarvathanif

Canada

Chicken Shashlik with Egg Fried Rice is a flavourful duo. It is a vibrant Indo-Chinese fusion dish loved for its bold flavours and colourful presentation.
The dish features boneless chicken pieces, typically marinated and cooked with bell peppers, onions, and tomatoes. It can be prepared in two main styles: grilled or stir-fried with a flavourful sauce or gravy. The savory and slightly tangy sauce adds a mouthwatering glaze, enhancing the taste.
Paired perfectly with egg fried rice — a mix of fluffy rice, scrambled eggs, vegetables and green onions — this combo makes a wholesome, satisfying meal.
Whether for a family dinner or weekend treat, Chicken Shashlik with Egg Fried Rice delivers the perfect balance of protein, vegetables, and rice with an irresistible burst of spices and textures.

Sarvat Hanif @sarvathanif

Saved

Ingredients

45 minutes

4 servings

6 cupswater, divided
To taste, salt
2 cupsrice, washed, soaked 20 minutes, drained
6 tbsp.oil, divided
1carrot, peeled, chopped/diced/julienned
1red bell pepper, cubed
1onion, cubes
2 tsp.white pepper powder, divided
To taste, pepper powder
To taste, salt
2eggs, whisked
1/2 kgchicken, boneless, cubes
1 1/2 tbsp.soy sauce, divided
1 tbsp.vinegar
1 tbsp.ginger-garlic paste
2 tbsp.chilli flakes, divided
1 cupketchup
1 tbsp.chilli sauce
1 tsp.sugar
1 tbsp.chicken powder
2 tbsp.green onion (green part), chopped
1 tbsp.corn starch/flour

Saved

Steps

45 minutes

1

Bring 4 cups of water to a boil with 1 tablespoon salt.
2

Add rice and boil till 80-90% done. Drain and set aside.
3

In a bowl add chicken and ½ tablespoon soy, 1 teaspoon pepper powder, ginger-garlic paste, 1 tablespoon chilli flakes, salt and 2 tablespoon oil. Mix well to coat chicken. Allow to marinate for 20 minutes.
4

Heat a pan with ½ teaspoon oil and add eggs. Allow to set slightly and then scramble till cooked. Remove and set aside.
5

Heat large skillet with 1 tablespoon oil and stir fry the carrot and green bell pepper with salt, 1 teaspoon white pepper and 1 teaspoon pepper powder.
6

Add rice to the skillet and mix to combine.
7

Add scrambled eggs and green onion mix well. Set aside.
8

In a bowl combine the ketchup, chilli sauce, soy sauce, 1 teaspoon pepper powder, chilli flakes, chicken powder and 1 cup water. Set aside.
9

Heat pan with oil and fry the chicken till colour changes.
10

Add the prepared sauce mixture and cook for 5 minutes.
11

Add the red bell pepper and onion and bring sauce to a boil.
12

Dissolve corn starch/flour in half cup water and add to the chicken.
13

Mix and cook to desire thickness.
14

Serve with rice.