White Chicken vegetable fried Rice

Chicken vegetable fried rice made with organic basmati rice, chicken, extra virgin olive oil, black seeds, apple cider vinegar, vegetables and spices.

Making vegetable rice with chicken

  • Basmati Rice
  • Chicken fillet
  • Ginger and garlic
  • Olive oil
  • whole green chilies
  • Cumin
  • Nigella seeds
  • White pepper
  • Vinegar
  • Salt
  • Onions
  • Cilantro
  • Kalongi (Black Nigella Seeds)
  • Fennel seeds
  • Cloves
  • Black pepper corns
  • Green beans
  • Carrots
  • Capsicum
  • Honey
  • Vinegar
  • Green onion leaves
  • Egg
  • Take around 500 g of clean basmati rice and soak them for about 21 minutes and lightly boil in a salt brine.
  • Heat a pan with around 300 g of chicken breast/ fillet sliced, add 70 g of garlic and ginger with 3-4 tbsp olive oil and saute for a couple of minutes or until golden and the chicken changes color.
  • Then, add 150 g of julienne d carrots, capsicum, 150 grams of chopped green beans, 150 g of sliced cabbage and mix. Next add in a tsp of honey, a tsp of salt and black seed oil (Nigella/ Kalonji) and mix, then add the soaked and boiled rice from earlier and mix well to combine.
  • Afterwards add a tsp of white pepper, ground cumin, and a tbsp of vinegar and optional red chili sauce if desired, mix for a couple of minutes. Then add green onion leaves, fried egg and sliced fried onions on top and mix. Do not overcook the rice and vegetables, they should take around 5 minutes on medium to high heat.
  • Finally, serve.

Chicken Sauce (Manchurian)

In a pan placed on medium heat, pour in 3 tbsp of olive oil, next add 1 tbsp of garlic and ginger paste, 1 tbsp of salt and saute for a minute or two. Then pour in 400 g of chili garlic sauce, additionally pour some yakhni.

Heat the mixture to evaporate a bit and then throw in the fried corn flour coated boneless chicken pieces (500 g).