Ingredients with Measurements:
- 2 cups cooked basmati rice
- 1 lb boneless chicken, cut into small pieces
- 1 tbsp sajji masala
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tbsp vegetable oil
- 2 eggs, beaten
- Salt to taste
- Black pepper to taste
- 2 tbsp soy sauce
- 1 tbsp vinegar
- 2 green onions, chopped
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a bowl, mix the chicken pieces with sajji masala and set aside for 30 minutes.
2. Heat 1 tbsp of vegetable oil in a wok or large skillet over medium-high heat.
3. Add the marinated chicken and cook until browned and cooked through, about 8-10 minutes.
4. Remove the chicken from the wok and set aside.
5. In the same wok, add the remaining 1 tbsp of vegetable oil and sauté the chopped onion, red bell pepper, and green bell pepper until tender, about 5 minutes.
6. Push the vegetables to the side of the wok and add the beaten eggs to the center. Scramble the eggs until cooked through.
7. Add the cooked rice to the wok and stir to combine with the vegetables and eggs.
8. Add the cooked chicken back to the wok and stir to combine.
9. Season with salt and black pepper to taste.
10. Add soy sauce and vinegar to the wok and stir to combine.
11. Garnish with chopped green onions.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 45g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with beef or shrimp.
- Sajji masala can be substituted with any other spice blend of your choice.
- Red and green bell peppers can be substituted with any other vegetables of your choice.
Variations:
- Add chopped garlic and ginger for extra flavor.
- Add chopped pineapple for a sweet and tangy twist.
- Add cashews or peanuts for crunch.
Tips and tricks:
- Use cold, leftover rice for best results.
- Make sure the wok or skillet is hot before adding the ingredients.
- Cook the chicken in batches if necessary to avoid overcrowding the wok.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on individual plates.
Garnishes:
Chopped green onions or cilantro.
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed broccoli, carrots, or green beans.
Troubleshooting advice:
If the rice is too dry, add a splash of chicken broth or water to moisten it.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Sajji is a popular Pakistani dish made with marinated whole chicken cooked over charcoal. This recipe takes inspiration from the flavors of sajji and incorporates them into a fried rice dish.
Flavor profiles:
Savory, spicy, and slightly tangy.
Serving suggestions:
Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A