Fleecy and sweet-smelling egg-seared rice is a group pleaser. A generous feast in a hurry and a delightful supper in the wake of a difficult day at work. At the point when you make this dish at home, it brings back recollections of those great days when you pigged out on Chinese egg-fried rice with family and found companions. Proclaim your undying affection for this egg-based dish. All things considered, you have incalculable rice dishes in Asian cooking with undisputed top choices too. Yet, boiled rice with egg is a standard formula in Asian cooking, and you will track down various adaptations of it. This extraordinary combo and the subsequent blast of flavors as you eat the principal spoonful clarifies the ubiquity of Chinese egg-singed rice. You will be unable to observe an Asian who loves Chinese food but has not attempted this specialty dish.
Watch How To Make It
Ingredients:
- Oil (Tail) 1/3 cup
- Garlic paste (Lehsun) 1tsp
- Chopped
capsicum (Shimla Mirch) 1cup
- Chopped
carrot (Gajar) 1cup
- Chopped
cabbage (Band Gobi) 1cup
- Peas (Matar) ½ cup
- Black pepper (Kali Mirch) 1& ½ tsp
- Salt (Namak) 1tsp
- Vinegar (Sirka) 1tsp
- Soya sauce
1tsp
- Shredded
chicken (Resha Kia hua chicken) 1 & ½ cups
- Chicken
stock (Yakhni) 1 cup
- Boiled rice (Ublay Chawal) ½ kg
- Eggs(Anday) 2, Oil (Tail) 2tbsp
Method
In a wok, put oil and garlic paste mix well, and fry it for 2-3 minutes.
Now, put chopped cabbage, chopped carrot, chopped capsicum, and peas mix well, and cook for 3-5 minutes.
Add shredded chicken, salt, black pepper, vinegar, chicken stock, and soya sauce mix well, and cook for 10-15 minutes.
Add half a kg of boiled rice and give it a good mix.
In a frying pan, put 2tbsp oil and whisked 2 eggs, mix well and cook until crumbled and add into rice wok and combine well.
Pour rice into the serving dish and garnish with coriander leaves.
Serve immediately and enjoy.
URDU/HINDI RECIPE
- Aik karahai mai 1/3 cup tail aur 1 tsp lehsun ka paste daal ker halki aanch par 2-3 mins kay liye paka ker lain.
- Ab is mai 1 cup kati hui band gobi, 1 cup kati hui Shimla mirch, 1 cup kati hui gajar, aur ½ cup matar shamil ker kay 3-5 mins kay liye paka lain.
- Ab inhi sabzion mai 1+1/2 cup resha kia ubla hua chicken, 1 tsp namak, 1+ ½ tsp kali mirch powder, 1 cup chicken yakhni, 1 tsp soya sauce, aur 1 tsp sirka shamil ker kay mix ker lain aur mazeed 10-15 mins kay liye paka lain.
- Jab sabzian tail chor dain to is mai adha kilo ublay huye chawal shamil keraine aur achi tarha mix ker lain.
- Ab aik frying pan mai 2 tbsp tail garam keraine aur us mai phentay huye 2 anday daal dain aur achi tarha mix ker lain aur sunheri honay tak paka lain. Aur chawalon mai shamil ker dain.
- Thori dair dam laganay kay bad chawal ko aik dish mai ya plate mai daal ker sabaz dhania kay sath sajawat keraine.
- Mazedar chawal raita kay sath paish keraine.
0 Comments