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Fried Yellow Basamati Rice with Egg, Chicken and Vegetables

5 from 4 votes
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

Yellow basmati rice:

  • 150 g Basmati rice / cooked approx. 450 g
  • 350 ml Water
  • 1 tsp Salt
  • 1 tsp Turmeric

Fried yellow basamati rice with egg, chicken and vegetables:

  • 150 g Chicken (rest of the roast chicken!)
  • 2 Eggs
  • 2 big pinches Coarse sea salt from the mill
  • 1 tbsp Sunflower oil
  • 1 Carrot approx. 60 g
  • 0,5 Red bell pepper approx. 60 g
  • 0,5 Yellow pepper approx. 60 g
  • 1 Onion approx. 60 g
  • 60 g Green peas frozen
  • 1 Spring onions approx. 25 g
  • 1 Red chilli pepper
  • 1 piece Ginger the size of a walnut
  • 4 tbsp Sunflower oil
  • 1 tbsp Sweet soy sauce
  • 1 tbsp Light soy sauce
  • 2 tsp Chicken broth instant / alternative. 1 teaspoon glutamate

Serve:

  • 2 Stalk Chives for garnish
  • Sweet chili sauce

Instructions
 

Yellow basmati rice:

  • It is best to cook the rice the day before. To do this, stir the rice into 350 ml salted water (1 teaspoon salt) and turmeric (1 teaspoon), bring to the boil briefly while stirring and cook at the lowest temperature for about 20 minutes with the lid on. Let cool and store in the refrigerator until the next day.

Fried yellow basamati rice with egg, chicken and vegetables:

  • Cut the chicken into very small cubes. Whisk eggs with coarse sea salt from the mill (2 big pinches) and bake a pancake in a coated pan with sunflower oil (1 tbsp). Let cool and cut into very small cubes. Clean and wash the peppers and cut into very small cubes. Peel onion and chop finely. Clean and wash the spring onions and cut into fine rings. Clean / core the chilli pepper, wash and finely dice. Peel and finely dice the ginger. Heat sunflower oil (4 tbsp) in a wok and fry / stir-fry the vegetables / chicken / eggs (onion cubes + ginger cubes, carrot cubes, chicken cubes, paprika cubes, peas + spring onion rings and egg cubes) one after the other. Season with sweet soy sauce (1 tbsp), light soy sauce (1 tbsp) and instant chicken stock (2 tsp). Add / fold in the rice, sauté / stir-fry.

Serve:

  • Press roasted yellow basmati rice with egg, chicken and vegetables into a decorative shape, turn out onto the plate, drizzle with sweet chili sauce and garnish with chives and serve.

Tip:

  • A relatively complex snippet work that can be prepared very well. The cooking then goes relatively quickly.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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