By : Shanti ChhetriCategory : Seafood, Italian and mexican
Servings : 2
Time Taken : 15-30 mins
Rating :
Pick, wash and soak rice for 10 minutes.
Boil water, add rice and a little salt. Cook, stirring occasionally, till rice is tender.
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Drain. Add cold water. Drain again. Keep in an open vessel and use only after completely cooled.
Break the egg into a bowl. Add salt and pepper to taste and beat lightly.
Heat 1 tablespoon oil in a non-stick pan with high edges. Add the egg and scramble lightly. Remove, break into small pieces and set aside.
Heat the remaining 3 tablespoons of oil in the same pan. Add the ginger, garlic, green chillies, coriander leaves and spring onion. Stir fry over a high flame for half minute.
Add the cabbage, capsicum and ajinomoto. Stir fry for 1 minute.
Add the chicken, prawns, pepper and salt.
Mix well. Add the rice, Soya sauce, chilli sauce and spring onion tops. Stir fry over a high flame for 3 minutes.
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Add the scrambled egg, fresh fruits, cashewnuts and almonds.
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Serve very hot with noodles, fish Manchurian or szechuan pork or spicy potato with sesame seeds.
Rice 2 cups
Egg 1 no.
Finely chopped Ginger 1 tsp.
Finely chopped Garlic 1 tsp.
Finely chopped Green Chillies 1 tbsp.
Finely chopped Coriander leaves or celery 1/2 cup
Finely chopped spring Onion BC cup
Chopped Cabbage 1/3 cup
Chopped Capsicum 1/3 cup
Ajinomoto a pinch of
Cooked shredded Chicken 1/2 cup
Cooked chopped Prawns 1/2 cup
White Pepper 1/2 tsp.
Soya Sauce 4 tbsp.
Chili Sauce (optional) 1 tsp.
Finely chopped spring
Onion tops 1/2 cup
Small pieces of mixed fresh fruits (Apple, Lichi, Mango, Pineapple) 1/2 cup
Small pieces of fried Cashewnuts 2 tbsp.
Small pieces of blanched fried almonds 2 tbsp.
Oil 4 tbsp.
Salt As per taste
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