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About this recipe:
Fried rice is a result of the fusion of Bengali and Chinese cuisines. It is light and quite easy to cook. It is great for a quick lunch meal, especially for school kids. It can served with a sweet and sour tomato sauce and chicken fry.
4 cups of pulao rice
2 cups of vegetables like carrots, borboti, papaya, cauliflower and motor shuti, chopped or sliced.
1/2 cup of shrimps
1/2 cup of chopped boneless chicken
2 tablespoon of soya sauce
Salt as needed
1 tablespoon of ginger paste
1 tablespoon of garlic paste
1.5 tablespoon of vegetable oil
1 cup of onions sliced as rings
1/2 teaspoon of white pepper powder
20 min › Cook:
35 min › Ready in:
Boil the rice in water. As the rice is being boiled, set water to boil in a separate pot.Boil the rice in water. As the rice is being boiled, set water to boil in a separate pot.
Wash the chopped vegetables in boiling water quickly and set aside so that the water filters out.
Marinate the chopped shrimps and chicken with half of the soya sauce, salt as needed, all the ginger and garlic pastes for 10-15 minutes.
Heat oil in a pan and fry the marinated chicken and shrimps. Add 2 eggs and mix well.
Add the onions, vegetables, white pepper powder and remaining soya sauce to the mixture. Stir for a bit.
Add the boiled rice and stir and fry well. Serving suggestion
Serve with chicken curry or chicken fry.
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