SPICY AND TASTY SRI LANKAN CHICKEN FRIED RICE
SRI LANKAN CUISINE IS EXTREMELY WIDE, THE DISHES COOKED IN THE TRADITIONAL SRI LANKAN WAY CAN BE RATHER SPICY. THE CUISINE OF SRI LANKA DRAWS INFLUENCE FROM THAT OF INDIA, AS WELL AS COLONISTS AND FOREIGN TRADERS.
SRI LANKAN FOOD IS GENERALLY MUCH SPICIER THAN MOST SOUTH INDIAN CUISINE AND MANY SPICY SRI LANKAN PREPARATIONS ARE BELIEVED TO BE AMONG THE WORLD’S HOTTEST IN TERMS OF CHILI CONTENT.
RECENTLY I HAVE GOT A CHANCE TO VISIT NEGOMBO A CITY ON THE WEST COAST OF SRI LANKA, NORTH OF THE CAPITAL COLOMBO. IN NEGOMBO, MANY SEAFRONT RESTAURANTS WELCOMES YOU WITH SCRUMPTIOUS FOOD AND GORGEOUS AMBIENCE. ENJOYING THE FOOD ON THE SEA SHORE IS EXCEPTIONAL PLEASURE.
THE EATERIES IN NEGOMBO WELCOMES GUESTS WITH REPUTEDLY BEST DISHES THAT PROMISES TO SATISFY THE TASTE BUDS OF ITS DINERS. THE CHICKEN FRIED RICE THAT I HAD THERE IN A RESTAURANT WAS SUPER SPICY AND DELICIOUS AND THE TASTE WAS STICKING IN MY MOUTH EVEN AFTER FEW WEEKS.SO I TRIED TO COOK THE SAME, AND IT WAS A SUCCESS.IT CAN BE SERVED IN PARTIES OR CAN BE PACKED IN LUNCH BOX.
VARIATIONS:I HAVE ADDED ONLY CARROT AND SPRING ONIONS IN THIS RECIPE YOU CAN ADD BEANS ALSO.
BUTTER IS USED IN THIS RECIPE ,YOU CAN REPLACE IT WITH GHEE (CLARIFIED BUTTER) .
NOTE:DO NOT OVER COOK THE RICE.THE RICE MUST BE STIFF FOR A PERFECT FRIED RICE.
SRI LANKAN STYILE CHICKEN FRIED RICE RECIPE.
PREPARATION TIME:30MINUTES.
COOKING TIME:30 MINUTES.
SERVES:4 SERVINGS.
INGREDIENTS:
ONE CHICKEN BREAST.
TWO EGGS.
COOKED RICE FIVE CUPS MEASURED IN 250 ML CUP.
GREEN PART OF 2 PODS OF SPRING ONION.
1/2 OF ONE MEDIUM SIZED CARROT,CUT INTO THIN MEDIUM LENGTH PIECES.
ONE TEASPOON OF BLACK PEPPER POWDER.
1/2 TEASPOON OF RED CHILI FLAKES.
2 TABLE SPOONS OF BUTTER.
3 TO 4 TABLESPOONS OF OLIVE OIL.
1 TO 1&1/2 TEASPOON OF SOYSAUCE.
1/2 TEASPOON OF GINGER PASTE AND 1/2 TEASPOON OF GARLIC PASTE.
REQUIRED AMOUNT OF SALT.
METHOD:
CUT THE CHICKEN INTO SMALL PIECES.
MARINATE THE CHICKEN PIECES WITH 1/2 TEASPOON OF BLACK PEPPER POWDER AND LITTLE SALT.AND LET IT REST FOR 30 MINUTES.
AFTER 30 MINUTES , HEAT TWO TO THREE TABLESPOONS OF OIL IN A PAN AND FRY THE CHICKEN PIECES UNTIL THEY ARE SOFT.IT MAY TAKE 12 TO 15 MINUTES.KEEP IT ASIDE.
BEAT TWO EGGS,ADD LITTLE SALT TO IT AND SCRAMBLE IT AND KEEP IT ASIDE.
TAKE A THICK BOTTOMED PAN ,HEAT ONE OR TWO TABLESPOONS
OF BUTTER IN LOW TEMPERATURE .WHEN THE BUTTER IS MELTED, ADD THE GINGER GARLIC PASTE TO IT.SAUTE IT UNTIL THE RAW SMELL
OF THE GINGER GARLIC ARE COMPLETELY GONE.
ADD THE CARROT PIECES INTO IT AND SAUTE IT FOR FEW MINUTES.
THEN ADD THE CHOPPED SPRING ONION AND SAUTE IT FOR ONE
OR TWO MINUTES.
ADD THE SOY SAUCE TO TO THIS SAUTEED VEGETABLES AND
MIX WELL. THEN ADD THE COOKED RICE AND MIX .
NOW ADD THE FRIED CHICKEN AND THE SCRAMBLED EGG TO IT.ADD SALT AND MIX THEM ALL WELL UNTIL ALL THE INGREDIENTS ARE
WELL COMBINED, THEN ADD BLACK PEPPER POWDER AND MIX .
SPRINKLE THE RED CHILI FLAKES INTO THE RICE AND MIX WELL.
COVER IT AND COOK FOR TWO TO THREE MINUTES IN LOW FLAME.
SWITCH OFF THE STOVE AND SERVE IT HOT WITH YOUR FAVORITE CURRY AND RAITA.
STEP BY STEP PICTURES.
MARINATE THE CHICKEN WITH PEPPER AND SALT AND FRY IT IN LITTLE OIL.
BEAT THE EGGS AND SCRAMBLE IT WITH LITTLE SALT.
HEAT BUTTER IN A THICK BOTTOMED VESSEL.
SAUTE THE GINGER GARLIC PASTE AND ADD THE CARROT PIECES TO IT AND SAUTE.
ADD THE CHOPPED SPRING ONION PIECES TO THE SAUTEED CARROT .
ADD SOY SAUCE .
ADD FRIED CHICKEN PIECES AND SCRAMBLED EGG AND SALT AND MIX WELL.
ADD BLACK PEPPER POWDER,RED CHILI FLAKES MIX WELL .COVER IT AND COOK IN LOW FLAME FOR 2 TO THREE MINUTES.
IT IS READY TO SERVE.
