Chicken 65 Fried Rice

Name: Chicken 65 Fried Rice
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For Chicken 65; 300 gms boneless chicken; 1 egg whisked (use half) for marination; 1 tsp coriander powder; 1/2 tsp cumin powder; 1.5 tsp Shan Chicken 65 Masala; 1/4th tsp red chilli powder; 1/2 tsp black pepper powder; 1 tsp ginger garlic paste; 1 tsp chilli sauce; 1 tsp soya sauce; 1 pinch orange red food colour; 1 tsp fried curry leaves; 1 tbsp cornflour; 1 tbsp vinegar; 1 cup oil for deep frying; For Egg Fried Rice; 3 cups boiled Basmati Rice; 2 eggs whisked with pinch of salt; 2 onions chopped finely; 1 tsp minced garlic cloves; 1 tsp ginger grated; 1 carrot chopped; 1 tbsp frozen or fresh peas; 1/4th cup beans chopped; 1 capsicum chopped; 1/4th tsp MSG (ajinomoto); 1.5 tsp chilli sauce; 1.5 tsp soya sauce; 1 tsp Shan Chicken 65 Masala

Kumkum Chatterjee @cook_12055532

#Nov #W2
Chicken 65 Fried Rice is a popular dish from Indo-Chinese cuisine.It is a mix of two different dishes cooked differently and tastes delicious.Chinese Egg fried rice cooked alongwith Chicken 65 and Indian spices makes a fantastic mix of two cuisines and undoubtedly an unique fusion Indo-Chinese recipe. This delicious one pot meal is prepared by tossing cooked Basmati Rice with deep fried Chicken 65 pieces alongwith scrambled eggs and sautéed vegetables. Serve hot .

Kumkum Chatterjee @cook_12055532

Saved

Ingredients

45 minutes

4 servings

For Chicken 65
300 gmsboneless chicken
1egg whisked (use half) for marination
1 tspcoriander powder
1/2 tspcumin powder
1.5 tspShan Chicken 65 Masala
1/4th tsp red chilli powder
1/2 tspblack pepper powder
1 tspginger garlic paste
1 tspchilli sauce
1 tspsoya sauce
1 pinchorange red food colour
1 tspfried curry leaves
1 tbspcornflour
1 tbspvinegar
1 cupoil for deep frying
For Egg Fried Rice
3 cupsboiled Basmati Rice
2eggs whisked with pinch of salt
2onions chopped finely
1 tspminced garlic cloves
1 tspginger grated
1carrot chopped
1 tbspfrozen or fresh peas
1/4th cup beans chopped
1capsicum chopped
1/4th tsp MSG (ajinomoto)
1.5 tspchilli sauce
1.5 tspsoya sauce
1 tspShan Chicken 65 Masala
1 tspblack pepper powder
2green chillies chopped finely
1 tspvinegar
3 tbspoil
As Per TasteSalt
1 tbspcoriander chopped

Saved

Steps

45 minutes

1

Marinate boneless chicken cubes with half of the whisked egg, all the spice powders, a pinch of food colour, ginger garlic paste, chili sauce, soya sauce, salt to taste,1 green chili chopped finely, fried curry leaves, vinegar, and 1 tsp oil. Mix well and set aside for at least half an hour. Add cornflour and mix.
2

Heat oil and deep fry the chicken pieces in batches till golden brown, flipping when one side is done.
3

For Fried Rice :
Wash and soak rice for 15 minutes. Boil water in a deep and big pot. Add 1 tsp salt and add the rice. Boil till 80% cooked. Drain water and spread out on a plate to cool.
Remove excess oil from the pan. In 1 tsp oil, pour whisked eggs and scramble. Set aside.
4

Heat oil in a wok. Sprinkle minced garlic and ginger. Saute lightly and add chopped onions. Fry till translucent. Add the chopped vegetables, and salt to taste, and saute on high flame for 2 minutes. The vegetables should not lose their crunchiness.
5

Add the fried chicken 65 pieces and scrambled eggs to the vegetables. Add soya sauce, chili sauce, vinegar, black pepper powder, Chicken 65 Masala, Ajinomoto (MSG), and 1/2 tsp garlic paste. Toss it for 2 minutes. Now add the cooked rice and salt to taste. Toss till well combined.
6

Switch off the flame and sprinkle 2 green chilies finely chopped and chopped coriander. Mix well and serve this delicious one-pot meal for a special weekend dinner.