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Main Ingredients | Pressed rice (poha) , Eggs |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 11-15 minutes |
Cook time | 11-15 minutes |
Serve | |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Poha Egg Fried Rice
- 3 cups Pressed rice (poha)
- 3 Eggs
- 1 cup Chicken minced
- to taste Salt
- 7 tablespoons Oil
- 1 tablespoon Green chillies chopped
- 1/2 cup Spring onion bulbs chopped
- 1 cup Onions chopped
- 1/2 cup Red capsicum chopped
- 1/2 cup Yellow capsicum chopped
- 1 tablespoon Soy sauce
- 2 tablespoons Vinegar
- 1/2 cup Spring onion greens chopped
Method
- Divide chicken mince into approximately 10 portions and shape into quennels. Sprinkle salt on top and refrigerate for 10-12 minutes.
- Heat 2 tbsps oil in non stick pan.
- Whisk eggs in a bowl with salt and green chillies. Pour this into the pan and cook, stirring, till eggs are scrambled.
- Remove from heat and set aside in a bowl.
- Heat 3 tbsps oil in same pan, add spring onion bulbs and onions and sauté till they are lightly coloured.
- Heat the remaining oil in another non stick pan. Add chicken quennels and cook till done.
- Add red and yellow capsicums and poha to onions. Mix well and cook for 1 minute.
- Add soya sauce, salt and scrambled eggs, reserving 1 tbsp for garnishing, and mix well. Add vinegar and spring onion greens. Mix well.
- Place poha mixture on a serving dish, put the reserved scrambled eggs on top and arrange cooked chicken quennels over the eggs. Serve immediately.
Nutrition Info
Calories | 2757 |
Carbohydrates | 297.4 |
Protein | 97.9 |
Fat | 130.8 |
Other Fiber | Zinc- 2.9mg |
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