Chicken Manchurian and Egg Fried Rice| Manchurian and Fried Rice Recipe 

#ChickenManchurian #EggFriedRice #HelloFoody
Hello, Foody!
Simple, easy and quickest chicken Manchurian and egg fried rice recipe.
For the Chicken Manchurian:
1. 200 gm boneless chicken cut into cubes
2. 1 egg (for marination)
3. 1 tsp ginger garlic paspe
4. 1 capsicum cut into cubes
5. 1 onion cut into cubes
6. 1/2 cup tomato ketchup
7. 2 & ½ cups water or chicken stock
8. 3 tbsp corn flour
9. 2 tsp sugar
10. to taste salt and pepper
For the rice:
11. 4 Cups boiled rice (or according to your routine)
12. 1 carrot julienne cut
13. 1 Cup green onions
14. 3 scrambled egg
15. 2 tbsp soya sauce
16. 1 tbsp Vinegar
17. to taste salt and pepper
18. oil for frying
Method
1. For the Manchurian: In a big bowl mix chicken cubes, 1 tbsp corn flour, 1 large egg, 1 tsp ginger garlic paste, salt and pepper. Mix well and marinate in refrigerator overnight or for 4 to 5 hrs.
2. Shallow fry chicken cubes and flips the pieces as soon as the color changes. Flip twice and remove aside. Fry in two batches.
3. In a non stick pan, add 2 tbsp olive oil and add ginger garlic paste. Stir a little and add the vegetables and chicken. Then add all the sauces and mix well. Add salt and pepper and cook for a minute.
4. Add water (or stock if available) and cook for another minute. In a separate bowl add a little water and 3 tb spoon corn flour and mix well. Pour it into the cooked chicken and vegetables and let it cook for another 2 to 3 minutes. If the bubbles appear and it starts getting thick your Manchurian is ready.
5. You can add more cornflour mix if the consistency of soup is not thick according to your desire. Garnish green onion or coriander leaves.
6. For the rice: add 2 tbsp olive oil and add the carrots, egg, rice and sauces. Cover and cook on light flame for 5 to 7 mins. Serve in the shape of a bowl in a plate with sauce in the surroundings.
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