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| Main ingredients | Quick cooking basmati rice, Chicken, Schezwan sauce, Garlic, Celery, Spring onions with greens, Fresh red chillies, Eggs, Red chilli flakes |
| Cuisine | Chinese |
| Course | Rice |
| Prep time | 40-45 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 1½ cups quick cooking brown basmati rice
- 200 grams boiled chicken strips
- 2 tablespoons schezwan sauce
- Salt to taste
- 2 tablespoons oil
- 1½ tablespoons finely chopped garlic
- 3 teaspoons finely chopped celery
- 2-3 spring onion bulbs, vertically sliced
- 2-3 fresh red chillies, slit
- 1 omelette, cut into thin strips
- 1 teaspoon red chilli flakes
- 2 tablespoons chopped spring onion greens
- Spring onion greens for garnish
Method
- Take quick cooking brown basmati rice in a bowl and wash thoroughly 2-3 times. Add sufficient water and soak for 30 minutes. Drain the water.
- Heat sufficient water in a deep pan, add salt and let the mixture come to a boil.
- Add the drained rice and cook for 15 minutes. Drain the cooked rice.
- Heat oil in a non-stick wok. Add garlic and celery, mix well and saute for 1 minute. Add spring onion bulbs and fresh red chillies, mix and sauté on high heat for 1-2 minutes.
- Add chicken, mix and saute for 1 minute.
- Add schezwan sauce, mix and cook for 1-2 minutes. Add the cooked rice, salt, omelette strips, red chilli flakes and spring onion greens and toss till well combined.
- Transfer the rice into a serving bowl and serve hot garnished with spring onion greens.
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