Egg fried rice with Chicken manchurian

Fried rice and Manchurian combo is so zesty that we can have it anytime, be it lunch or just simple food to fill our hunger. We can find this combo being served in Chinese stalls in every nook of Indian streets, having their own Indo-China version of it. 

Street food when served at home with passion and creative push always seems palatable and healthy (specially when we have our family's health in mind). This recipe also reminds me of our Indian culture that so thoroughly mixes up with any culture in the world. We have had our own combo versions of Pizzas, Burgers, Manchurians, Fried Rice. Here is my attempt at making the Indo Chinese fried rice with Chicken Manchurian

Chinese Egg Fried Rice

Ingredients

2 cups of Cooked (Cold)Rice
1 Egg
2 spring onions finely chopped
1 tsp of ginger garlic paste
1 tsp of Soya sauce
1 Green chilly
1/2 cup shredded Green bell pepper
1/4 cup of Carrots
1/4 cup of Cabbage
1/4 cup of beans
1/2 tbsp Vinegar
1/2 tsp of black pepper powder
Any vegetable oil
Salt to taste

Directions

Boil the Rice and keep it ready (the less warm, the better). Whip up an egg and keep it aside. Chop all the vegetables to same size ( i have chopped them thinly and lengthwise about 1 inch).

Heat up a wok and add vegetable oil to it. Add Onions to it and saute it till it is translucent. Add ginger garlic paste to it and cook it till the raw smell leaves. Now add green chillies and the vegetables one by one and saute each one for 30 seconds. Now bring all the vegetables to one side of the wok and add the whipped egg on the other side. Let it cook for 15 seconds and then stir it and scramble it and mix it with the vegetables. After 1 minute, add salt and pepper and vinegar to the wok and combine it. 

Then add rice to the vegetable mix and add soya sauce to it. Mix it well and let it simmer for about 2 min on medium flame. Your Egg fried rice is ready.

Chicken Manchurian

Ingredients


For Marination:

2 Chicken breast pieces
1Egg white
1/4 tsp pepper powder
Salt to taste
1/2 tsp Ginger garlic paste
1/4 tsp Soya sauce
1 tbsp Corn flour
2 tbsp Water

Preparation of the recipe


 Marinated Chicken breast pieces
1/2 tbsp chopped garlic
1/2 tsp of ginger garlic paste
1 tsp dark soya sauce
1 tsp chilli sauce
1 tsps Vinegar
1 tbsp Cornflour
1 cup of water
1/4 tsp of sugar
1 tbsp of tomato sauce
Salt to taste
Oil for deep frying

Directions

Cut the chicken breast pieces into cubes of similar size and marinate it in the above mentioned mixture for about 30 minutes to 1 hour. 

Heat up oil in a heavy bottomed vessel and deep fry the marinated chicken . Cook it on medium flame for thorough cooking process and subside  nd increase the flame as and when needed to acquire the golden shade of the chicken. Drain it and keep it on the absorbent paper to remove the excess oil.

Heat up another heavy bottomed pan. Add oil to it. Add chopped garlic and ginger garlic paste. Saute it for a few seconds. Add Soya sauce, Sugar, Tomato Sauce, Chilli sauce, Vinegar. Mix it well and add 1/4 cup water to it. Let it cook for a minute and then add the fried chicken cubes to it. Add salt to the pan. Please keep it in mind that the marinated chicken also has salt. So adjust it as required. 

Now add 1 tbsp of cornflour to 1/4 cup of water. Dissolve it and add it to the pan. You would see that the gravy starts thickening up.
Add chopped green spring onions and Coriander leaves for garnish ( I could not lay my hands on Green spring onions, thus avoided it.) Serve it hot.

I am linking this recipe to Event - Bon Vivant # 8 - Rice Recipes of Sumee's Culinary Bites