Easy Chilli Chicken and Veg Fried Rice (No Sauce)

‪@MyKitchenNest‬

Easy Chili Chicken and Veg Fried Rice (No Sauce)

Ingredients For Chili chicken

• 400gm chicken thigh fillets, cut into bite-sized pieces
• Oil 1 tbsp
• 7gm (6 cloves) chopped garlic
• 7gm finely julienned ginger (small piece)
• 100gm (1 small) onion
• 75 gm capsicum
• 1½ tsp Kashmiri chili or red paprika powder/gochugaru
• 2 tbs soy sauce
• 1 tsp dark soy sauce
• 2 tbsp ketchup
• 1 tbsp white vinegar
• 1 tsp sugar
• Corn starch slurry (mix 1 tsp corn flour/starch in 2 tbs water)

Notes:
Add ½ tsp grounded pepper to increase the spiciness in addition to chili powder
Add corn starch slurry if needed

PROCESS:

1. Start by heating oil in a pan on high heat.
2. Add chicken, spreading it evenly. Cook for 5 minutes without stirring.
3. Flip the chicken and cook for another 5 minutes.
4. Stir the chicken and cook for an additional 5 minutes or until the juices or stock are mostly absorbed.
5. Add chopped garlic, finely julienned ginger and stir fry for 1 minute.
6. Introduce onion and cook for 1-2 minutes.
7. Toss in the capsicum and stir fry for another minute.
8. Mix in 1½ teaspoons of Kashmiri chili or red paprika powder and stir fry for 1 minute.
9. Add 2 tablespoons of soy sauce, 1 teaspoon of dark soy sauce, 2 tablespoons of
ketchup, 1 tablespoon of white vinegar, and 1 teaspoon of sugar. Mix thoroughly,
Stir fry for another minute.
10. Combine with a corn starch slurry (mix 1 teaspoon of corn flour/starch in 2 tablespoons of water). Finish by cooking for an additional minute.



INGREDIENTS FOR VEG FRIED RICE


• 200gm cooked rice with salt (preferably day-old)
• 10 gm butter/1tbs oil
• 60gm finely chopped onion (one small)
• 5 finely chopped beans (30gm)
• 40gm finely chopped carrot (one small)
• 30gm finely chopped cabbage
• 1/2 tsp salt
• 1/4 tsp pepper
• Coriander/cilantro chopped

Notes:
100 gm of rice has been used to get 200 gm of cooked rice
Feel free to reduce the amount of vegetables if you prefer less
Don’t overcook the vegetables

PROCESS:
1. Heat butter/oil in a pan on high heat.
2. Sauté finely chopped onion, beans, carrot, and cabbage. Cook for
2-3 minutes until slightly softened.
3. Stir in cooked rice with salt, breaking up any clumps.
4. Season with 1/4 tsp pepper.
5. Add chopped coriander/cilantro leaves, give everything a final stir to combine well.

Enjoy the dish!








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