Basmathi Rice – 2 cups ( I used India Gate)
Ghee/butter – 2 tbsp
Garlic – 4 big cloves, chopped
Fine french beans – 1/2 cup
Cabbage – 1 cup
Carrot – 1/2 cup
Spring onion ( white part ) – 2 tbsp
Spring onion ( green part) – 1/8 cup
Cooked and shredded chicken – 11/4 cup
Eggs – 2 no.s
Soy sauce – 1 tbsp
White pepper powder – 1 tbsp
Sugar – 1/2 tsp
Roasted chilly paste – 1 tsp
Chilly oil – 2 tsp
Peanut oil / Canola oil – as needed
For the stock:-
Chicken ( with bones) – 1/4 kg.
Celery – 2 stalks
Vinegar – 1 tbsp
Beans – 1/4 cup
Carrot – 1/4 cup
Spring onion – 1/4 cup
Ginger – a small piece
Water – 6 cups
Combine all the ingredients in a pressure cooker.Simmer for 3 minutes after the 1st whistle.Drain this stock and reserve.Keep aside the cooked chicken. Shred the chicken and use it for the fried rice.
Grind 7-8 dry red chillies in your mixer/grinder. Roast this paste in 3 tbsp of oil well without it. Strain the oil. The residue is the roasted chilly paste & the oil is the chilly oil.
Soak basmathi rice for 30 minutes and drain.Heat 2 tbsp ghee and saute the rice till opaque. Boil 4 cups of stock.Pour the boiling stock into the rice and add 2 tsp. of salt and bring to a second boil. Cover cook on low heat for 10 minutes. Keep covered for another 10 minutes. LET COMPLETELY COOL /REFRIGERATE THE COOKED RICE.
Heat the oil and add the chopped garlic. When you get a nice aroma add the fine french beans and saute for 2 minutes till soft but crispy on medium high heat.Reserve.
Saute the shredded cabbage, carrot and spring onion ( white part) for 1 minute till crispy and a bit soft.Keep aside.
Beat the eggs.Add 2 pinches salt and little pepper powder and prepare scrambled eggs. Keep aside.
Fry the cooked and shredded chicken adding 1/4 tsp. salt till slightly browned.Add soy sauce & mix well. Add all the sauted items, roasted chilly paste, sugar and the cooked rice. Add pepper powder and mix well to incorporate.
Add the green part of scallions and mix well. Finally add the chilly oil, mix well for a minute & remove from heat.
Do not add any salt while sauting veggies.
Saute the veggies such that they are soft but crispy at the same time.
Preferably use refrigerated rice.