Ingredients:
- Basmati Rice – 2 cups
- Ginger, chopped finely 1 tsp.
- Green chilies, chopped finely 1 tsp
- Cooked chicken, shredded 3/4 cup
- Carrot, Beans – chopped 1 cup
- Spring onion tops, chopped fine 1/2 cup
- Ajinomoto – a pinch (optional)
- Black pepper powder – 1 tsp
- Soya sauce 3 tbsp
- Sugar – 1tsp
- Egg – 1
- Oil 4 tbsp
- Salt to taste
Method:
Cook the rice with a little salt (2 cups rice with 3 cups water) separately. Be careful not to overcook the rice. Set aside.
In a pan, heat 1 tbsp of oil, and add the egg, a little salt and pepper and scramble. Remove from pan and shred into little pieces. Half cook the vegetables (carrot, beans) separately.
Heat the remaining oil, add the chopped ginger, green chillies and spring onion (half the amount). Stir fry over a high flame for 3 minutes. Add the half-cooked vegetables, stir fry for 2 more minutes. Then add the shredded chicken, saute for 2 minutes. Then add the remaining spring onions, ajinomotto, pepper powder, sugar and salt. Stir fry for another 2 minutes. Add the cooked rice and soya sauce and stir fry for 2-3 minutes on high flame. Finally, add in the scrambled eggs and mix well.? Serve with chicken manchurian or with ketchup.
