This Indo-Chinese, Chicken Fried Rice is fully loaded with spicy seasoned chicken and veggies and fluffy scrambled eggs. My MiL rustled this deliciousness up in no time for our BBQ. β€πŸ˜‹

You can serve this as a main meal or as a side dish. Make sure you try it out! Let me know how you get on.
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πŸ’« To approx 500grams of chicken pieces add
1 tsp black pepper, salt to your taste, 2 tbs chilli sauce, 1 tbs soya sauce and 1 heaped tbs corn flour. Leave aside for about 15 mins to marinate.

πŸ’« To prep the rice, add 1 cup of rice to salted boiling water.
Boil till the rice about 80% cooked, the rice should have well-seprerated grains and not be mushy.

πŸ’« Drain the water and leave aside.

πŸ’« In a pot add 3 tbs oil and cook your chicken till done.
Remove from pan and set aside.

πŸ’« In the same pan crack 2 eggs and scramble or break in large pieces.

πŸ’« In a medium size pot pour in 2 tbs oil. Add 1 chopped onion, 1 tbs ginger and garlic paste, 1 tsp chilli paste, 3/4 cup grated carrots, 3/4 cup of chopped cabbage, 3/4 chopped pepper, 3/4 cup sweetcorn, 3/4 cup spring beans, Stir fry for a few minutes then add about 3 tbs chilli sauce, 1 tbs soya sauce, salt to taste mix together then sprinkle over some chopped spring onions.

πŸ’« Throw in the chicken and scramble eggs.

πŸ’« Mix and then add in the rice and very gently stir making sure not to break the rice.

πŸ’« Garnish with chopped spring onions.

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Born and raised in Leicester, England and have learnt from the the best Chefs, who have taught me everything from savouries , delicious, tasty mouth watering home made good food, snacks to sweet dishes, desserts and more!

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