Chinese Chicken Egg and Vegetable Fried Rice Recipe
Chinese Chicken Egg and Vegetable Fried Rice Recipe
Course: Chinese CousinIngredients
Chicken Boneless-1/2kg
Blended Egg-2 (Mix Salt and Black Pepper Powder-1 Pinch)
Carrot Dice- 1/4 Cup
Green Capsicum Dice- 1/4 Cup
Orange Capsicum Dice- 1/8 Cup
Green Onion Dice- 1/2 Cup
Cabbage Shredded- 1/2 Cup
Onion Slices-1 Medium
Zinger Paste-1 1/2 tbsp
Soy Sauce-3tbsp
Hot Chili Sauce-1tbsp
Distilled White Vinegar-1tbsp
Salt-1tsp
Black Pepper Powder-1/2tsp
Chinese Salt-1tsp
Oil-1/4 Cup
Rice-2 Cup (Soak at least 30 Minutes)
10 Glasses of Water
Directions
- Take a pan boil water and pour rice into water with 2 tbsp Salt, 3 tbsp Oil, and cook around 85%.
- Take another pan. pour oil and set the flame on medium heat. Fry the onion for 2 minutes, add ginger, and fry for 2 minutes. Add chicken and saute for 1 minute, add black pepper, and salt and cook the chicken until light brown. Then add carrot and saute for 1 minute. After that add Cabbage Hot Chili Sauce, Vinegar, half quantity Soy Sauce (1 1/2 tbsp), Chinese Salt, and Saute for 1 1/2 Minutes. Add Green and Orange Capsicum and cook 2 minutes.
- Take other Pan with 2 tbsp Hot Oil, Set Stove on Medium Flame, and Pour Blended Eggs, Stir Continuously until the Scrambled Egg is Ready.
- Add the green onion and scrambled egg to the cooked chicken and stir for a few seconds. Chicken Egg Vegetables are Ready for Rice. Take another pan and spread 1 tbsp of oil. Place the rice in the pan first, then the cooked chicken egg vegetables on top, and repeat with the other layers. Spread the yellow food color and remaining soy sauce (1 1/2 tbsp) and seal the pan tightly with foil and a lid. Take the low flame for steaming and wait for 20 minutes. After 20 minutes, uncover the pan and mix the rice lightly. Chinese Chicken Egg and Vegetable Fried Rice is ready to serve, especially with Chinese Chicken Manchurian.
