Biryani with a Chinese twist

Ingredients

• Eggs 2 medium size
• Pepper ¼ tsp
• Yellow food Colour a pinch
• Oil 1 tsp
• Oil 3 tbsp
• Garlic chopped 1 tbsp
• Chili 2 tbsp
• Pepper ½ tsp
• Soy sauce 1 tbsp
• Chilli sauce 1 tbsp
• Vinegar 1 tbsp
• Carrots ½ Cup
• Capsicum ½ Cup
• Cabbage ½ Cup
• Boiled rice 500g
• Spring onions as required

Ingredient Image

Step 1

In a bowl, whisk together the eggs, salt, pepper, and a pinch of yellow food coloring. Heat a little oil in a pan and scramble the eggs until just cooked. Once done, cut them into small pieces and set aside.

Step 2

Heat some oil in a wok or large pan. Add minced garlic and sauté for about a minute until fragrant. Toss in the chicken and cook for 5 to 7 minutes until it’s no longer pink.

Step 3

Season the chicken with salt, chili flakes, and pepper, then cook for another 2 to 3 minutes to let the flavors develop.

Step 4

Stir in soy sauce, vinegar, and chili sauce. Let it cook for 3 to 4 minutes, then add chopped carrots. Cook for a couple more minutes before adding the capsicum and cabbage. Mix everything well.

Step 5

Take half of the chicken and veggies out and set aside. Add the boiled rice to the wok, then layer the reserved chicken and veggies on top, followed by the scrambled egg pieces and some chopped spring onions.

Step 6

Add the remaining rice, eggs, and spring onions over the top. Cover the pan and let it cook on low heat for about 10 minutes so all the flavors meld together.

Step 7

Turn off the heat, give everything a gentle mix, and serve it up hot!