Bengali Egg Chicken Fried Rice

The inspiration behind this dish lie in the numerous stalls we have at Lords Bakery Crossing. Take a look at the "Fried Rice" section of the menu chart and most will be suprised to note the innumerable varieties of ingredients which yields innmerable types of fried rices.The taste of each dish is different from the other due to the ommmission or commission of a primary ingredient.Here goes Egg-Chicken Fried Rice.

Servings: 2

Preparation Time: 50 mins.
Cooking Time: 15 mins.

Ingredients
Preparing the rice:

• Rice: 200 gms.Use good quality Basmati rice.Soak the rice in water for 30 mins.
• Beans - 50 gms.Cut into very small(1/4th inch in length) pieces
• Carrot - 50 gms. Sliced into long pieces.
• Peas - 50 gms(Seeds only).
• Cashew Nuts - 50 gms
• Soaked Raisins - 25 gms
• Black Pepper Powder - 1 tsp.
• Vegetable Oil - 1 tb sp.
• Melted Ghee - 2 tb sp.
• Sugar - 1 to 1.5 tsp depending upon the amount of sweetness desired.
• Salt - to taste

Egg Ingredients:

• Eggs - 2
• Onion - 1 medium sized(50 gms).Diced.
• Green Chilli - 2.Sliced into small pieces

Chicken Ingredients:

• Boneless Chicken: 100 gms.Cut into 12-15 pieces.Marinade the chicken in 2 tsp vinegar and salt tp taste for an hour before cooking.
• Black Pepper Powder: 2 tsp.
• Garlic: 3-4 cloves.Crushed.
• Diced Onion: 1 medium sized(50 gms)
• Green Chilli - 2.Slit.
• Vinegar: 2 tsp
• Vegetable Oil - 3 tb sp.
• Salt: To taste

Whole Spices:

• Bay leaf - 1
• Green Cardamon - 3.
• Cinnamon Stick - One 1 inch piece.

Preparation:
Rice(15-20 mins):

• Prepare rice like it is normally done - but add 1 tb sp of ghee and salt to taste during preparing.Spread it on plates under a fan so that the remaining moisture is vapourized and the rice becomes dry.

Vegetables(10-15 mins):

• Lightly steam the Beans,carrot and peas in some boiling water and add salt to the boiling water for 10 mins.This will ensure taste in the vegetables.Once steamed, remove the vegetables and dry it in a wide plate.

Eggs:

• Beat the eggs,sliced onions and green chillies along with a pinch of salt for a minute.
• In one table spoon of oil, add the batter and continue stirring until the egg becomes shredded into small pieces.
• Put aside the shredded egg in a container.

Chicken(45 mins):

• Heat the vegetable oil in a pan.
• Once the oil is hot, add the crushed garlic and slit green chillies.
• When the smell of garlic evolves, add the diced onion.
• Stir for sometime, till the onion turns brown.
• Then add the boneless chicken pieces.
• Increase the heat to high and continue cooking till the point the chicken turns brown.
• Add the black pepper powder and stir well to mix it.
• Reduce the heat to low.
• Then add a little amount of warm water to the chicken and put a lid on it.
• Let the chicken pieces simmer and get cooked gradually.
• The chicken pieces should turn tender in 35-40 mins.If they appear to be stiff, then continue to cook for some more time, till the point the chicken becomes soft.Once the chicken is done, remove the chicken pieces but keep a little amount of gravy(2 tb sp) aside.
• Break down the chicken pieces into thin shreds and mix them with the gravy which ensures that the chicken pieces remain juicy.

Cooking:

• Heat 1 tsp of vegetable oil in a kadai/wok.
• When the oil is hot, add the whole spices. 
• After sometime the aroma of the whole spices evolve,then add the boiled vegetables - carrot, beans and pepper.
• Turn the heat to low.
• Sprinkle the powdered black pepper onto the mixture and stir for a couple of minutes.
• Then add the rice and continue stirring for 5 minutes at the end of which, add the cashew nuts and soaked raisins.
• Mix the cashew nuts,raisins with the rice and then add the chicken gravy(2 tb sp).
• Continue stirring for another 3-4 minutes.
• Spread the shredded chicken pieces and shredded egg pieces across the rice and mix well.
• Then add ghee,sugar(as per desired quantity) and salt(if required),
• Stir for another 2 mins and serve with item of choice.