By: forfoodiefriends
Oct 26 2023
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Heat the vegetable oil over medium-high heat in a spacious wok or skillet. Sauté the ginger garlic paste for a few seconds until fragrant. Now, introduce the cabbage, carrots, and capsicum to the pan.
Add the 70% boiled rice, scrambled eggs, and spring onions to the wok. Gently stir everything together to ensure an even distribution of flavors.
Heat oil separately and deep fry the marinated chicken pieces until they attain a golden, crispy exterior. Set them aside.
Add some oil and introduce ginger garlic paste in another pan. Sauté for a moment, and then add the thinly sliced onions, chunky capsicum, whole green chilies, julienned carrots, and shredded cabbage.
Now, add the fried chicken pieces to the pan along with the spices and sauces – ketchup, chili garlic sauce, soya sauce, black pepper, salt, paprika powder, and chicken powder.
Add 3/4 cup of water and let the gravy cook for another 2 minutes. This will give the sauce a perfect consistency. Avoid overcooking the vegetables.